LIPIDS IN SUBCUTANEOUS TISSUES AND LONGISSIMUS MUSCLES OF FEEDLOT AND GRASS‐FED EWES¹

Abstract

Subcutaneous and intramuscular lipids from feedlot-and grass-fed ewes were studied to determine if diet would influence fatty acid composition of these older animals. Subcutaneous lipid of ewes from the feedlot-fed group contained more 4-methyl branched acids, less is0 and anteiso branched acids, less stearic acid and more octadecenoic acid than grassfed ewes. Only small amounts of medium chain acids (10-15 carbons) were noted in longissimus muscle lipids from both dietary groups and essentially all of them were in the triglycerides. Lipids in longissimus muscle of feedlot ewes contained more monounsaturated and less polyunsaturated acids and this was due to higher levels of triglycerides in longissimus lipid of feedlot-fed ewes. Approximately three times as much high melting stearic acid was present i n subcutaneous lipid of both dietary groups of ewes as has been noted in subcutaneous lipid of lambs. Reduction of high melting stearic acid in mutton fat by a short grain feeding period should make mutton more acceptable.

Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs

“…For pasture feeding, lower concentrations of 4-Me-8:0 and 4-Me-9:0 were reported compared to concentrate feeding (Priolo et al, 2001;Young et al, 2003). Similar results were reported for other BCFAs, such as 4-Me-10:0, 4-Me-12:0 and 4-Me-14:0 (Miller et al, 1986), even though only low amounts of BCFA could be found in plants (Diedrich and Henschel, 1990). BCFAs are formed mainly from microbial metabolism in the rumen (Chilliard et al, 2003).…”

“…Brennand and Lindsay (1992) reported higher concentrations of 4-Me-8:0, 4-Et-8:0 and 4-Me-9:0 in FAT than in MEAT, which supports the results of the present study. Miller et al (1986) reported lower levels K. F. Schiller et al: Concentrations of branched chain fatty acids in lambs of other BCFAs (4-Me-10:0, 4-Me-12:0 and 4-Me-14:0) in MEAT than in FAT, partly below the limit of quantification. For all three BCFAs, significant differences between specific crosses were detected.…”

Carne caprina de animais mestiços: estudos do perfil aromático

“…A ausência de ácidos carboxílicos nos extratos caprinos foi justificada pelo baixo teor de gordura da carne caprina, cujo teor variou de 1,62 a 5,42% [11,13,14]. MILLER, FIELD & AGBOOLA [15] reportaram que os ácidos graxos de cadeira ramificada ocorrem em maiores concentrações na gordura subcutânea quando comparada com a gordura muscular de ovinos.…”

Efeito do peso ao abate de cordeiros Santa Inês e Bergamácia sobre o perfil de ácidos graxos, colesterol e propriedades químicas

“…Os coeficientes de determinação indicaram que houve um ajustamento eficiente dos dados em torno da curva, com exceção de alguns casos apontados na tabela. [23], SOLOMON et al [36], LOUGH et al [21] e por TICHENOR et al [38], com variação entre 1,74 a 3,29%.…”

“…Os coeficientes de determinação (R2) mostram que houve ajustamento eficiente dos dados em torno da curva. [23] e SOLOMON et al [36], cuja variação foi de 1,59 a 2,51%. Comparando o efeito das raças sobre as percentagens do ácido oléico (C18:1ω9) em função do peso de abate, que ajustaram-se em curvas lineares positivas, observa-se que a raça Bergamácia apresentou valores de C18:1ω9 menores que a raça Santa Inês, mas essa diferença estreitou-se com o aumento do peso ao abate.…”