Fatty Acid Composition of Sheep Tail‐Fats from Five Iranian Native Breeds

Abstract

Fifteen fat samples provided from 5 sheep of 5 different Iranian native breeds were examined for their fatty acid composition by means of gaschromatography. Over 30 components could be detected in most samples. Fifteen fatty acids occurred in measurable amounts commonly higher than 0.1% up to 53.5% of the total. The saturated part consisted for the major of myristic (2.4–5.5%), pentadecanoic, (0.6–1.0%), palmitic (18.2–23.6%), heptadecanoic (0.9–2.3%), stearic (7.1–22.1%) and arachidic (0.1–0.3%) acids. Myristoleic (0.3–2.1%), palmitoleic (1.4–3.6%), oleic (39.6–53.5%), linoleic (2.1–3.7%) and linolenic (2.2–2.9%) acids were the main unsaturated fatty acids identified in this investigation. The differences in fatty acid composition of fats from sheep of various breeds were considerably high in stearic and oleic acids in some cases. The variation in fatty acid composition of fat samples obtained from different parts of a tail was insignificant in all 5 sheep examined. No conclusion could be made as to whether the above mentioned considerable differences in fatty acid composition of tail fats from various sheep are due to difference in their breed or due to other factors.

Bio‐based lamb tail fat phase change material with enhanced thermal properties by incorporation of cyclophosphazene additives

“…It can be observed that three broad distinctive melting endothermic peaks at ~7, ~31, and ~40°C in the first heating cycle of all the samples (Figure 6A). Although the content of LTF changes with the breed, region, and nutrition style of the animal, it mainly consists of fatty acids such as oleic, stearic, palmitic, and myristic acids 66,67 . Even our LTF consists of a mixture of these fatty acids Figure 6A shows the melting temperatures of mainly stearic (69°C‐70°C), palmitic acid (61°C‐63°C), and oleic acid (13°C‐14°C) with some melting point decrease, as it was observed as in Bond's study 68 .…”

“…Although the content of LTF changes with the breed, region, and nutrition style of the animal, it mainly consists of fatty acids such as oleic, stearic, palmitic, and myristic acids. 66,67 Even our LTF consists of a mixture of these fatty acids Figure 6A shows the melting temperatures of mainly stearic (69 C-70 C), palmitic acid (61 C-63 C), and oleic acid (13 C-14 C) with some melting point decrease, as it was observed as in Bond's study. 68 Thus, the melting point of oleic acid decreased to $7 C and the main component stearic acid melting point decreased to 40 C while the minor component palmitic acid melting has been detected as a shoulder at $31 C. The mixture of these fatty acids solidifies at two different temperatures, one is peaking at 24 C while the other is peaking at $6 C during the cooling cycle.…”