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The effects of fat source and breed on fatty acid composition of lamb muscle

Published online by Cambridge University Press:  05 November 2021

A.M. Wachira ,
L.A. Sinclair ,
R.G. Wilkinson ,
B. Hewett ,
M. Enser  and
J.D. Wood
A.M. Wachira
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB , UK
L.A. Sinclair
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB , UK
R.G. Wilkinson
Affiliation:
Harper Adams Agricultural College, Edgmond, Newport, Shropshire, TF10 8NB , UK
B. Hewett
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY , UK
M. Enser
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY , UK
J.D. Wood
Affiliation:
Division of Food Animal Science, University of Bristol, Langford, Bristol, BS18 7DY , UK
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Extract

Widespread concerns regarding the detrimental effects of fat consumption on human health (Department of Health, 1994), have led to a decline in the demand for sheep meat. Concerns are mainly centred around the high saturated fatty acid (FA) content and consequent low polyunsaturated:saturated fatty acid ratio (Enser et al., 1996). This ratio may partly be influenced by diet composition, genetic variation or an interaction of these factors. The objectives of the present study were to investigate the effect of different sources of dietary polyunsaturated fatty acids (PUFA) on performance and muscle fatty acid composition and to determine whether breeds differ in their ability to incorporate n-3 PUFA into muscle lipids.

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Programme
Information
Proceedings of the British Society of Animal Science , Volume 1998 , 1998 , pp. 38
Copyright
Copyright © The British Society of Animal Science 1998

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References

Department of Health 1994. Report No. 46. Nutritional Aspects of Cardiovascular Disease: HMSO, London.Google Scholar
Enser, M., Hallett, K., Hewitt, B., Fursey, G. A. J. and Wood, J. (1996). Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science, 42: No. 4, 443–456.10.1016/0309-1740(95)00037-2CrossRefGoogle ScholarPubMed