Fatty acid content in meat, heart and liver of conventionally bred Polish Merino lambs

• Autorzy: Bernacka H. , Peter E. , Mistrzak M.
• Języki publikacji: EN

Abstrakty

EN

The objective of our research was to establish differences in fatty acid profiles of fat in the muscle tissue and selected edible organs (liver, heart) of conventionally bred Polish Merino lambs. The importance of this research stems from the fact that the sheep products under analysis are considered to be functional food. Our research material consisted of 20 Polish Merino lambs from a conventional herd. Ram lambs were slaughtered at the age of 100 days (at weaning), when they weighed 26-28 kg. The fatty acid content was determined in the longissimus dorsi muscle, leg, liver and heart, by the Röse-Gottlieb method, according to AOAC 905.02, with a Hewlett-Packard 6890 gas chromatograph. Analysing the fatty acid profiles of lamb muscles and offal, we found that the general content of saturated fatty acids (SFA) was the lowest in the heart (48.36%), significantly higher in the liver (58.37%), longissimus dorsi muscle (57.25%), and adductor femoris (56.17%). Unsaturated fatty acids (UFAs) constituted 51.64% of total acids in the heart, where their content was higher than in the liver, in the sirloin and in the leg by 10.01 percentage points (pp) 7.89 pp and 7.81 pp respectively. The differences were confirmed statistically. An increased percentage of unsaturated acids contributed to better ratios of UFA/SFA and PUFA/SFA, which amounted, respectively, to 1.07 and 0.43 for the heart, and to less than 1.00 and 0.30 for the other tissues, testifying to a high nutritional value of the heart. A comparative analysis of the results has shown that, from the nutritional point of view, the most favourable fatty acid composition - that is, the lowest content of saturated fatty acids and the highest of unsaturated fatty acids - as well as a favourable UFA/SFA ratio, was found in the heart, followed by muscles and the liver. We can conclude that meat and offal from conventionally bred lambs, fed on the mother’s milk and the farmer’s own crops, without genetic modifications qualify as wholesome products with high nutritional and health value.

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2013
• Tom: 69
• Numer: 07
• Opis fizyczny: p.424-427,ref.

Twórcy

autor

Bernacka H.

• Department of Animal Breeding and Genetics, Institute of Sheep, Goat and Fur-Bearing Animal Breeding, University of Technology and Life Sciences of Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

autor

Peter E.

• Department of Animal Breeding and Genetics, Institute of Sheep, Goat and Fur-Bearing Animal Breeding, University of Technology and Life Sciences of Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

autor

Mistrzak M.

• Department of Animal Breeding and Genetics, Institute of Sheep, Goat and Fur-Bearing Animal Breeding, University of Technology and Life Sciences of Bydgoszcz, Kordeckiego 20, 85-225 Bydgoszcz, Poland

Bibliografia

• 1.Arsenos G., Kufidis D., Zygoyiannis D., Katsaounis N., Stamataris C.: Fatty composition of lambs of indigenous dairy Greek breeds of sheep as affected by post-weaning nutritional management and weight at slaughter. Meat. Sci. 2006, 73, 55-65.
• 2.Atti N., Mahouachi M.: Effect of feeding system and nitrogen source on lamb growth, meat characteristics and fatty acid composition. Meat. Sci. 2009, 81, 344-348.
• 3.Baranowski A., Gabryszuk M., Jóźwiak, Bernatowicz E., Chyliński W.: Fattening performance, slaughter indicators and meat chemical composition in lambs fed the diet supplemented with linseed and mineral bioplex. Anim. Sci. Pap. and Rep. 2007, 25, 35-44.
• 4.Bodkowski R., Patkowska-Sokoła B., Popiołek R., Jabłońska J.: Skład kwasów tłuszczowych w tłuszczu podskórnym, śródmięśniowym, okołonerkowym i wewnątrzmięśniowym u tryczków rasy merinos polski. Zesz. Nauk. Prz. Hod. 1999, 43, 27-33.
• 5.Borowiec F., Augustyn R.: Effect of dietary unsaturated fatty acids on some indicators in blood plasma and fatty acid content in selected tissues of fattening lambs. Journal Central European Agriculture 2009, 10 (1), 13-18.
• 6.Borys B., Bernacka H., Niedbalska M., Szewczyk M.: Charakterystyka wybranych parametrów otłuszczenia tusz i mięśni jagniąt oraz ich współzależności z zawartością cholesterolu w mięsie. Rocz. Inst. Przem. Mięsn. i Tłuszcz. 2006, 44, 43-57.
• 7.Borys B., Borys A.: Effect of the form of rapeseed and linseed in lamb diets on some health quality parameters of meat. Ann. Anim. Sci. 2005, 5, 159-169.
• 8.Borys B., Borys A.: Wpływ rasy owiec na wybrane parametry jakości zdrowotnej mięsa jagnięcego. Zesz. Nauk. Przegl. Hod. 2002, 63, 69-79.
• 9.Borys B., Borys A.: Zawartość składników prozdrowotnych w tłuszczach zapasowych i śródmięśniowym tuczonych jagniąt w zależności od genotypu i płci. Rocz. Nauk. Zoot. 2001, 11, 101-113.
• 10.Brzostowski H., Kłobukowski J., Tański Z., Wiśniewska-Pantak D., Ciborska J., Sowińska J.: Wybrane wskaźniki wartości odżywczej białka i jakości mięsa jagniąt owcy pomorskiej i jej mieszańców po trykach ras mięsnych. Zesz. Nauk. Przegl. Hod. 2002, 63, 61-67.
• 11.Díaz M. T., Alvarez I., De La Fuente J., Sańudo Campo M. M., Oliver M. A., Font Furnols M., Montossi F., San Juliŕn, Nute G. R., Cańeque V.: Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Sci. 2005, 71, 256-348.
• 12.Díaz M. T., Velasco S., Cańeque V., Lauzurica S., Ruiz De Huidobro F., Perez C.: Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Rum. Res. 2002, 43, 257-268.
• 13.Gabryszuk M., Czauderna M., Baranowski A., Strzałkowska N., Jóźwik A., Krzyżewski J.: The effect of diet supplementation with Se, Zn and vitamin E on cholesterol, CLA and fatty acid contents of meat and liver of lambs. Anim. Sci. Pap. Rep. 2007, 25, 25-33.
• 14.Gruszecki T., Klewiec J., Lipiec A., Lipiec CZ., Junkuszew A., Baranowski A.: Skład frakcji lipidowej w mięśniach jagniąt tuczonych w zależności od systemu żywienia. Rocz. Nauk. Zoot. Suppl. 2001, 11, 133-138.
• 15.Ivan M., Mir P. S., Koening K. M., Rode L. M., Neill L., Entz T., Mir Z.: Effects of dietary sunflower seed oil on rumen protozoa population and tissue concentration of conjugated linoleic acid in sheep. Small Rum. Res. 2001, 41, 215-227.
• 16.Jeromino E., Alves S. P., Prates J. A. M., Santos-Silva J., Bessa R. J. B.: Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat. Meat Sci. 2009, 83, 499-505.
• 17.Kaczor U., Ciuryk S., Pustkowiak H.: Zawartość kwasów tłuszczowych i cholesterolu w mięśniach, sercu i wątrobie jagniąt polskiej owcy długowełnistej. Zesz. Nauk. AR Wrocław 2000, 399, 160-164.
• 18.Markiewicz J., Gruszecki T. M.: Evaluation of muscle tissue at lambs fattening indoor and on pasture. Ann. Univ. Mariae Curie-Skłodowska Lublin, Sectio E 2004, 59, 173-179.
• 19.Migdał W., Pieszka M., Barowicz T., Janik A., Wojtysiak D., Pustkowiak H., Nowak J., Kozioł J.: Modyfikowanie profilu kwasów tłuszczowych mięsa zwierząt rzeźnych - za i przeciw. Rocz. Inst. Przem. Mięsn. 2008, 46, 111-122.
• 20.Milewski S.: Mięso i mleko owcze. Weterynaria w terenie 2008, 3, 51-53.
• 21.Piwczyński D., Borys B., Mroczkowski S., Jarzynowska A.: Wstępna charakterystyka cech rzeźnych i jakości mięsa jagniąt mlecznych w zależności od ich tempa wzrostu. Rocz. Nauk. Zoot. Suppl. 2001, 11, 171-180.
• 22.Ponnampalam E. N., Sinclair A. J., Egan A. R., Ferrier G. R., Leury B. J.: Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat. Meat Sci. 2002, 60, 125-132.
• 23.Radzik-Rant A., Rant W.: Wpływ oleju lnianego stosowanego w diecie maciorek karmiących na profil kwasów tłuszczowych tkanki zapasowej. Ann. Univ. Mariae Curie-Skłodowska Lublin EE 2007, 25, 21-27.
• 24.Simopoulos A. P.: Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 1999, Suppl., 70, 560-569.
• 25.Tański Z., Brzostowski H.: The quality of meat obtained from Pomeranian sheep, Ile de France sheep and their crossbreds periodically stored in freezing conditions. Pol. J. Food Nutr. Sci. Vol. 1051. 2000, 3, 165-168.

Uwagi

Rekord w opracowaniu