Fatty Acid Content in the Adipose Tissue of Lambs from Hair and Wool Meat Breeds

Resumen

Objective: To evaluate the fatty acid content of the intermuscular adipose tissue (IAT) and perirenal adipose tissue (PAT) of the lambs from hair breeds and their crosses with wool breeds.

Design/Methodology/Approach: Forty-two male lambs were used: 10 Blackbelly (BB), 6 Pelibuey (PB), 6 Katahdin (KT) × BB (KTBB), 10 Charollais (CH) × BB or PB (CHBP), and 10 Suffolk (SF) × BB or PB (SFBP). A linear fixed effects model was used and the following orthogonal contrasts were performed: C1) BB+PB vs KTBB; C2) BB+PB vs CHBP+SFBP; C3) BB vs PB; and C4) CHBP vs SFBP.

Results: The BB and PB lambs recorded the highest saturated fatty acids (SFA), while the CHBP and SFBP had the highest content of monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in the IAT and PAT (P < 0.05). Higher proportions of myristic and palmitic acid were found in the IAT and PAT of hair lambs (P < 0.05). The wool breeds (CHBP + SFBP) had more palmitoleic and oleic acid in the IAT and PAT and linoleic acid in the IAT (P < 0.05).

Study Limitations /Implications: Lamb meat is believed to be greasy and a higher content of healthy fats is sought for the benefit of consumers.

Findings/Conclusions: Hair lambs had more saturated fatty acids. Meanwhile, the higher content of monounsaturated and polyunsaturated fatty acids in wool lambs is important for the quality and nutritional value of their meat.