The analysis of polyunsaturated fatty acids in meat by capillary gas‐liquid chromatography

Abstract

Polyunsaturated fatty acids (PUFA) of lean meat from domesticated and wild ruminants (cattle, sheep, goat, sambar deer and buffalo) and non-ruminants (pig, horse and kangaroo) have been examined by capillary gas-liquid chromatography. Ten different PUFA were found in all specimens with linoleic acid accounting for at least 50% of the total, and arachidonic and linolenic acids being the next most abundant. The total PUFA content for the ruminants ranged from 9 % in beef to 31 % in sambar deer and for the non-ruminants from 25 % in pig to 43 % in horse. In all species the meat phospholipids (PL) were rich in PUFA (range 2 4 4 6 % of PL fatty acids), whereas the triglycerides were relatively more saturated (PUFA content range 2-17 %). Overall, horse and kangaroo meat had the Combination of lowest fat and highest PUFA content, whilst beef and sheep had the highest fat and lowest PUFA content. These results indicate that significant reductions in total fat intake and increases in the proportion of polyunsaturated fat in the diet could be achieved without necessarily requiring a diet low in meat.

Teores de colesterol, lipídios totais e ácidos graxos em cortes de carne suína

“…O lombo apresentou menor teor de colesterol e de lipídios totais enquanto o toucinho apresentou maior teor de colesterol e, especialmente, de lipídios totais. Não houve diferença significativa no Bragagnolo 8 a 2,7), SINCLAIR et al [39] (1,4) e ENSER et al [17] (2,3).…”

Fatty acid analysis of wild ruminant tissues: evolutionary implications for reducing diet-related chronic disease

“…Because the two major acyl lipids in muscle (phospholipids and triacylglycerols) contain quite different PUFA proportions (Sinclair & O'Dea, 1987;Sinclair et al, 1982) and since the phospholipid content of muscle is relatively constant (Sinclair & O'Dea, 1987), as the muscle lipid content increases due to triacylglycerol infiltration, the meat fatty acid proportions change to reflect the major lipid, triacylglycerols (Sinclair & O'Dea, 1987;Sinclair et al, 1982). The present data show that, in all three North American species, muscle contained the highest percentage of total PUFA (28.7 -31.3% of total FA) for the four tissues we examined (Table 2, Figures 1 -3).…”

Fatty acid and cholesterol content, chemical composition and sensory evaluation of horsemeat

“…Research indicates that this characteristic is directly influenced by sex and herd handling (Sinclair et al 1990). In general, horsemeat has a low cholesterol content compared to other meat such as chicken, mutton, beef and pork (Bragagnolo & Rodriguez-Amaya, 1995;Souza et al 2004).…”