Fatty acid composition of light lamb meat from Leccese and Comisana dairy breeds as affected by slaughter age

D’Alessandro, Angela Gabriella; Palazzo, M.; Petrotos, Konstantinos; Goulas, P.; Martemucci, G.

doi:10.1016/j.smallrumres.2015.04.004

Cited by 20 publications

(17 citation statements)

References 48 publications

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“…The intramuscular FA contents of the present study were comparable to those of Italian Merino light lambs reared according to a similar production system [33], and of some other Italian sheep breeds slaughtered at similar age, such as Apulian [34], Appenninica [20], Leccese, and Comisana [35].…”

Section: Saturated Fatty Acidssupporting

confidence: 78%

“…Linoleic acid percentage (C 18:2 n-6) in LL muscle was much lower than average values reported for Apennine [20], Italian Merino [33], and Altamurana lambs [35] slaughtered at similar ages.…”

Section: Unsaturated Fatty Acidscontrasting

confidence: 64%

“…Values of C18:2cis-9, trans-11 were higher than those reported by Mazzone et al [20] for the LL intramuscular fat of Apennine lambs, Leccese, and Comisana slaughtered at 60 d [35] and for Merino Branco and Ile de France × Merino Branco light lambs with similar rearing systems [37]. Again, CLA levels were higher than the average value (1.02%) reported for Sarda suckling lambs reared with their mothers at pasture and slaughtered at 30-40 days of age [38]; in fact, it is known that grass-fed lambs tend to have higher amounts of rumenic acid than concentrate-fed ones [2,9,39].…”

Section: Unsaturated Fatty Acidscontrasting

confidence: 60%

“…The content of C18:1c was similar to the values of oleic acid reported by Mazzone et al [20] for the IM fat of LL Apennine, by della Malva et al [36] for lambs slaughtered at 75 d since birth, and by Santos-Silva et al [37] for lambs slaughtered at 24 kg live weight. The total MUFA content in LL muscle from all breeds (range: 298.4-318.4 g kg −1 ) was lower than detected by Mazzone et al [20] in the LL intramuscular fat of Apennine (361.9 g kg −1 ), and in Leccese and Comisana light lambs (365.5 g kg −1 and 375.0 g kg −1 ), slaughtered at the same age [35].…”

Section: Unsaturated Fatty Acidsmentioning

confidence: 51%

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Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Budimir

Mozzon

Toderi

et al. 2020

Animals

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Lamb meat is the main product of Central Italy transhumant farms, where lambs are traditionally reared with their mothers on pastures and are supplemented with concentrates and/or hay from day 20–30 until slaughter. However, few data are available on the fatty acid (FA) composition of unweaned lambs reared by extensive systems in Central Italy. The study aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the FA composition of intramuscular (longissimus lumborum, LL) and subcutaneous (SC) fats of light lambs. Statistical analysis showed that breed had effect only on some FAs in LL muscle fat (C18:0, C20:0, C14:1, C16:1, C17:1, C18:3 n-3, trans and conjugated linoleic acid isomers) and in SC adipose tissue (C21:0, C16:1, C18:1, C20:4 n-6, C20:5 n-3, C18:1 trans isomers). Gas chromatography data in combination with a chemometric approach could have some potential to discriminate among breeds. Indices of nutritional quality of the lipids suggested that the meat of Italian Merino and Sopravissana lambs might have better nutritional quality than Bergamasca; further studies, involving a greater number of animals, are needed to confirm these early results.

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Section: Saturated Fatty Acidssupporting

confidence: 78%

Section: Unsaturated Fatty Acidscontrasting

confidence: 64%

Section: Unsaturated Fatty Acidscontrasting

confidence: 60%

Section: Unsaturated Fatty Acidsmentioning

confidence: 51%

See 2 more Smart Citations

Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Budimir

Mozzon

Toderi

et al. 2020

Animals

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“…45 day 60 day Total MUFA (2) 39 0.10 0.08 C22:1 n-9 0.04 0.04 (2) Monounsaturated fatty acids (4) 1.39 1.73 TI (5) 1.50 1.71 (3) Polyunsaturated fatty acids (4) Atherogenic index (5) Thrombogenic index a, b: P < 0.05 Sensory attributes of meat are of great importance to consumers, producers and retailers. The mean values for the sensory characteristics are presented in Table IV.…”

Section: Slaughter Age Of Lambsmentioning

confidence: 99%

Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age

D’Alessandro¹,

Selvaggi²,

Martemucci³

2016

International Journal on Advanced Science, Engineering and Information Technology

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Twenty lambs from Leccese local breed were used to investigate the effect of two slaughter ages (45 vs 60 d) on fatty acid composition and hedonic ratings of meat. The lambs, born as singles in spring, were subdivided into two groups (n. 10) corresponding to the slaughter ages of 45 and 60 d. The animals received their mother's milk and a supplementation of hay and concentrate from 30 d to slaughter. The increase to 60 d of slaughter age resulted in higher proportion of lauric acid (C12:0; P<0.05), pentadecanoic acid (C15:0; P<0.01) and conjugated linoleic acid (CLA; P<0.05), and lower proportion of stearic acid (C18:0; P<0.05) and linoleic acid (C20:3 n-6; P<0.05). Using a none-point hedonic scale, consumer test showed that meat from lambs slaughtered at 60 d received a higher hedonic scores (P < 0.01) as well as higher scores for tenderness (P < 0.05), flavour (P < 0.05), and juiciness (P < 0.001) than meat from lambs slaughtered at 45 d. These findings might be useful to characterise lamb meat of local origin in relation to its nutritional traits and market perspectives connected to consumer acceptability.

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Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota

Xu,

Liu,

Guo

et al. 2024

Food Chemistry: X

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Fatty acid composition of light lamb meat from Leccese and Comisana dairy breeds as affected by slaughter age

Cited by 20 publications

References 48 publications

Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Fatty Acid Composition and Hedonic Ratings of Meat from Light Lambs of Leccese Breed in Relation to Slaughter Age

Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota

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