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Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs
- Salvatori, G., Pantaleo, L., Di Cesare, C., Maiorano, G., Filetti, F., Oriani, G.
- Meat science 2004 v.67 no.1 pp. 45-55
- lambs, crossbreds, genotype, males, body weight, lamb feeding, skeletal muscle, alpha-tocopherol, vitamin supplements, age at slaughter, slaughter, lamb meat, longissimus dorsi, blood plasma, lipid content, fatty acid composition, lipid peroxidation, oxidative stability, cholesterol, triacylglycerols, Italy
- Various factors (weight, sex, diet and breed) influence meat lamb fatty acid composition. The present study was undertaken to evaluate the lipid profile in two different lamb types. Sixty crossbred lambs (Ile de France x Pagliarola and Gentile di Puglia x Sopravissana) were used to determine cholesterol, lipid content and fatty acid profile of Longissimus dorsi, Semimembranosus and Gluteobiceps muscles. Moreover, the effect of vitamin E treatment in vivo on propensity of the lamb meat to lipoperoxidation was assessed. In both crossbreeds total muscle lipids ranged between 2.4 and 4.0 mg/100 g. In the Ile de France x Pagliarola lambs a lower percentage of saturated fatty acids and a low atherogenic index were found. The vitamin E treatment reduced significantly the lipoperoxidation, without difference between the two crossbreeds.