Fatty acid composition of lamb meat from the autochthonous Jezersko-Solčava breed reared in different production systems

Meat Sci. 2014 Aug;97(4):480-5. doi: 10.1016/j.meatsci.2013.12.012. Epub 2014 Mar 28.

Abstract

Thirty two autochthonous Jezersko-Solčava lambs were used to investigate the effect of production (pasture vs. stable) and weaning system (suckling vs. weaned) on fatty acid composition of Longissimus dorsi intramuscular fat in a 2 × 2 factorial design. Pasture lambs had lower intramuscular fat concentration (P<0.0001) more PUFA and trans C18:1, more ALA (P=0.0322), ARA (<0.0001) and EPA (0.0149) but less SFA (P<0.0001) than stable lambs. Weaning system affected PUFA (P=0.0040) and MUFA (P=0.0070) but not SFA and trans C18:1 fatty acids. The interaction of production system and weaning system was significant mainly for trans C18:1 and trans C18:2 fatty acids. Finally, lamb meat from all four treatments which are traditionally used in rearing of Jezersko-Solčava lambs are favourable from the nutritive point of view, due to their low n-6/n-3 ratio.

Keywords: Autochthonous breed; Fatty acids; Jezersko–Solčava sheep; Lamb meat; Pasture; Production system.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adipose Tissue / chemistry
  • Animal Feed*
  • Animal Husbandry / methods
  • Animals
  • Breeding
  • Diet*
  • Dietary Fats / analysis*
  • Fatty Acids / analysis*
  • Humans
  • Meat / analysis*
  • Muscle, Skeletal / chemistry*
  • Nutritive Value
  • Sheep, Domestic
  • Weaning*

Substances

  • Dietary Fats
  • Fatty Acids