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Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile
- Bravo-Lamas, Leire, Barron, Luis J.R., Kramer, John K.G., Etaio, Iñaki, Aldai, Noelia
- Meat science 2016 v.117 pp. 108-116
- butcher shops, conjugated linoleic acid, fatty acid composition, feeding methods, gas chromatography, genetics, grocery stores, isomers, lamb meat, principal component analysis, ruminants, spring, subcutaneous fat, surveys, winter, Spain
- A survey of commercially available lamb meat was performed in northern Spain in order to evaluate their fatty acid (FA) composition with emphasis on trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers. Samples were collected in spring (n=24) and winter (n=24) of 2013, and were obtained in about equal numbers from grocery stores and butcher-shops. Subcutaneous fat, known to be a sensitive indicator of TFA content in ruminants, was analyzed by GC-FID. In general, very few differences were observed between collection periods and type of stores because of the high variability within the groups that was believed to be associated with differences in genetics and feeding strategies. However, the 10t/11t ratio of all samples showed two clearly identifiable groups irrespective of the source: 1) when 10t/11t was >1, 10t-shifted samples; 2) when 10t/11t was ≤1, non-shifted samples where 11t-18:1 was the predominant isomer. These two groups were clearly identified and associated with distinct FAs using principal component analysis.