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Table 2 Effect of degummed crude canola oil feeding regime on raw and cooked lamb meat quality (LSM ± SEM)

From: Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat

  Raw meats Cooked meats
Fatty acidsA DCCOC DCCOM DCCOH DCCOC DCCOM DCCOH
MC (%) 70.7 ± 0.6 72.0 ± 0.6 72.3 ± 0.5 61.6 ± 1.0 59.7 ± 1.6 59.4 ± 1.7
IMF (%) 3.5 ± 0.4 3.7 ± 0.6 2.9 ± 0.3 5.5 ± 0.6 5.0 ± 0.6 4.7 ± 0.6
∑FA 3203 ± 379.3 3421 ± 520.3 2628 ± 273.6 5030 ± 591.9 4565 ± 527.7 4264 ± 554.7
14:0 55.4 ± 10.7 55.7 ± 12.4 37.2 ± 5.0 113.5 ± 21.9 59.6 ± 11.1 59.7 ± 7.8
16:0 722.6 ± 88.5 769.4 ± 129.2 549.1 ± 57.8 1139.0 ± 129.0 956.1 ± 116.2 890.7 ± 119.6
18.0 537.2 ± 81.1 606.6 ± 98.5 434.7 ± 53.9 834.5 ± 109.5 833.6 ± 11.9 726.7 ± 102.2
16:1ω7c 41.0 ± 5.4 39.6 ± 7.5 26.9 ± 2.9 71.6 ± 12.4 49.2 ± 6.8 45.5 ± 7.0
18:1ω9c 1188 ± 179.2 1258 ± 205.3 928.5 ± 106.9 1880 ± 240.8 1693 ± 221.7 1561 ± 210.6
18:1ω7c 58.9 ± 5.4 64.3 ± 8.5 59.4 ± 4.9 83.5 ± 8.8 86.5 ± 9.6 87.9 ± 13.3
18:1ω7t 50.1 ± 8.8 57.9 ± 12.8 58.5 ± 7.5 103.8 ± 26.0 88.1 ± 14.5 108.6 ± 16.9
18:2ω6 (LA) 148.1 ± 11.2 182.2 ± 22.1 165.4 ± 16.8 221.6 ± 17.9 256.2 ± 28.0 231.6 ± 28.3
18:3ω3 (ALA) 27.6 ± 4.2 32.8 ± 4.7 33.1 ± 4.1 49.0 ± 9.0 47.7 ± 5.5 48.7 ± 7.6
20:4ω6 (ARA) 43.8 ± 4.1 43.0 ± 4.9 46.8 ± 2.4 59.2 ± 8.8 66.5 ± 7.9 62.7 ± 7.7
20:5ω3 (EPA) 17.9 ± 1.6b 16.1 ± 1.4b 21.0 ± 2.0a 21.4 ± 2.2 24.2 ± 1.8 28.1 ± 4.0
22:6ω3 (DHA) 6.1 ± 1.3 3.9 ± 0.5 7.2 ± 0.7 7.2 ± 0.8 7.6 ± 0.8 10.0 ± 1.9
22:5ω3 (DPA) 14.2 ± 1.5 14.2 ± 1.2 16.3 ± 0.8 20.7 ± 2.2 23.5 ± 2.0 23.2 ± 2.9
∑SFA 1453 ± 170.6 1562 ± 254.9 1137 ± 130.2 2292 ± 265.8 2031 ± 252.2 1853 ± 242.9
∑MUFA 1448 ± 202.1 1527 ± 246.9 1164 ± 128.4 2307 ± 309.8 2055 ± 267.1 1951 ± 259.1
∑PUFA 301.8 ± 19.2 331.2 ± 34.5 326.9 ± 25.5 430.5 ± 33.3 479.3 ± 43.7 460.8 ± 54.9
∑CLA 12.8 ± 2.1 12.5 ± 1.9 9.7 ± 1.0 17.6 ± 1.4 15.9 ± 2.1 18.1 ± 3.0
∑ω6 208.2 ± 14.1 238.9 ± 27.1 226.0 ± 19.6 298.6 ± 26.5 343.0 ± 36.5 314.4 ± 36.9
∑ω3 70.0 ± 6.0 69.7 ± 6.4 80.3 ± 7.1 101.9 ± 8.7 106.3 ± 6.2 113.9 ± 15.4
EPA + DHA 24.0 ± 2.9ab 20.0 ± 1.6b 28.2 ± 2.7a 28.6 ± 2.7 31.7 ± 2.4 38.1 ± 5.9
P/S 0.2 ± 0.0 0.2 ± 0.0 0.3 ± 0.0 0.2 ± 0.0 0.3 ± 0.0 0.3 ± 0.0
6/3 3.1 ± 0.2 3.5 ± 0.3 2.9 ± 0.2 3.0 ± 0.3 3.2 ± 0.2 2.8 ± 0.2
IA 0.5 ± 0.0 0.5 ± 0.0 0.5 ± 0.0 0.6 ± 0.0 0.5 ± 0.0 0.5 ± 0.0
IT 1.2 ± 0.1 1.3 ± 0.1 1.1 ± 0.0 1.3 ± 0.0 1.2 ± 0.0 1.1 ± 0.0
h/H 1.9 ± 0.1 2.0 ± 0.1 2.1 ± 0.0 1.8 ± 0.1 2.1 ± 0.1 2.1 ± 0.1
  1. AMC (%) = Moisture content percentage. IMF (%) = Intramuscular fat content percentage. ∑FA is the sum total of SFA, MUFA, PUFA; ∑SFA is the sum of 14:0, 15:0, 16:0, 17:0, 18:0, i15:0, a15:0, i16:0, 16:0FALD, i17:0, i18:0, 18:0FALD, 20:0, 22:0, 23:0, 24:0; ∑MUFA is the sum of 16:1ω7c, 18:1ω9c, 18:1ω7c, 18:1ω7t, 14:1, 16:1ω9c, 16:1ω7t, 16:1ω5c, 16:1ω13t, 17:1ω8c + a17:0, 17:1, 18:1a, 18:1b, 18:1c, 19:1a, 19:1b, 18:1FALD, 20:1ω11c, 20:1ω9c, 20:1ω7c, 20:1ω5c, 22:1ω11c, 22:1ω9c, 24:1ω9c; ∑PUFA is the sum of 18:2ω6, 18:3ω3, 20:4ω6, 20:5ω3, 22:6ω3, 22:5ω3, 18:3ω6, 18:4ω3, 18:2ω6CLAa, 18:2ω6CLAb, 18:2ω6CLAc, 20:3, 20:3ω6, 20:4ω3, 20:2ω6, 22:5ω6, 22:4ω6; ∑CLA is the sum total 18:2CLAa, 18:2CLAb, 18:2CLAc; ∑ω-6 is the sum of 18:2ω6, 20:4ω6, 18:3ω6, 20:3ω6, 20:2ω6, 22:5ω6, 22:4ω6; ∑ω-3 is the sum of 18:3ω3, 20:5ω3, 22:6ω3, 22:5ω3, 18:4ω3, 20:4ω3; ∑EPA + DHA is the sum of 22:6ω3 and 20:5ω3; P/S is ∑PUFA/∑SFA; 6/3 is ∑ω6/∑ω3; IA = Atherogenic index; IT = Thrombogenic index; h/H = hypocholesterolemic to hypercholesterolemic index. DCCOC = 0 mL/kg DM DCCO. DCCOM = 25 mL/kg DM DCCO. DCCOH = 50 mL/kg DCCO. Fatty acids are presented on an mg/100 g muscle tissue basis. Values are least square means and standard error of the means for 6 DCCOC, 7 DCCOM, and 7 DDCOH supplemented lambs within raw and cooked analysis. Row means within raw and cooked meats showing differing superscript letters significantly differ (P < 0.05)