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Table 3 Breed of sire influence 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 Dorset White Suffolk Merino Dorset White Suffolk Merino
MC (%) 71.4 ± 0.5 72.4 ± 0.4 70.9 ± 1.1 60.8 ± 1.2 60.3 ± 1.4 59.0 ± 2.0
IMF (%) 3.5 ± 0.3 3.1 ± 0.5 3.9 ± 0.7 5.9 ± 0.7 4.3 ± 0.4 5.0 ± 0.6
∑FA 3198 ± 234 2797 ± 437 3542 ± 676 5375 ± 615 3976 ± 350 4573 ± 514
14:0 53.6 ± 8.7 42.1 ± 10.0 58.4 ± 14.1 98.7 ± 22.1 57.4 ± 8.6 76.7 ± 13.7
16:0 701.4 ± 51.2 606.4 ± 101.8 813.6 ± 181.9 1149 ± 139 865. ± 82.4 975.9 ± 132
18.0 570.7 ± 57.6 459.3 ± 78.3 602.2 ± 139.4 961.8 ± 109 654.0 ± 64.1 809.3 ± 116
16:1ω7c 35.1 ± 3.9 32.8 ± 6.4 44.2 ± 9.0 65.1 ± 12.6 47.8 ± 6.0 52.2 ± 7.1
18:1ω9c 1143 ± 98.4 1009 ± 174 1357 ± 293 1978 ± 260 1491 ± 143 1681 ± 219
18:1ω7c 58.4 ± 4.6 62.6 ± 7.2 62.6 ± 8.6 90.6 ± 10.9 85.4 ± 9.9 79.0 ± 7.4
18:1ω7t 59.3 ± 7.7 54.2 ± 11.1 52.0 ± 11.7 121.1 ± 22.0 83.5 ± 12.4 93.6 ± 20.2
18:2ω6 (LA) 166.1 ± 8.1 162.0 ± 22.0 174.4 ± 23.2 260.6 ± 19.1 213.7 ± 27.7 244.7 ± 18.3
18:3ω3 (ALA) 36.2 ± 3.2 27.6 ± 4.1 29.7 ± 6.0 61.4 ± 7.5 39.3 ± 3.5 44.1 ± 6.2
20:4ω6 (ARA) 45.5 ± 3.5 44.5 ± 3.8 42.5 ± 5.5 64.5 ± 7.2 62.2 ± 9.1 62.0 ± 3.2
20:5ω3 (EPA) 21.0 ± 1.7a 16.6 ± 1.4b 16.6 ± 2.0b 26.6 ± 3.1 23.7 ± 2.6 22.7 ± 2.5
22:6ω3 (DHA) 6.7 ± 0.8 5.6 ± 0.9 3.8 ± 1.4 9.4 ± 1.4 8.1 ± 1.1 6.3 ± 0.8
22:5ω3 (DPA) 15.5 ± 1.0 15.6 ± 1.0 12.3 ± 1.6 23.5 ± 1.9 22.7 ± 2.7 20.6 ± 1.5
∑SFA 1464 ± 110.0 1228 ± 206.0 1600 ± 344.3 2432 ± 275 1727 ± 156 2062 ± 250
∑MUFA 1405 ± 118 1254 ± 209 1624 ± 336 2438 ± 326 1828 ± 176 2060 ± 243
∑PUFA 329.8 ± 16.7 314.0 ± 31.3 317.5 ± 36.8 504.4 ± 31.3 420.7 ± 49.0 451.4 ± 28.1
∑CLA 10.8 ± 1.1 12.5 ± 2.0 11.8 ± 2.1 19.6 ± 2.2 14.1 ± 1.4 18.7 ± 2.9
∑ω6 225.7 ± 11.4 221.8 ± 25.8 230.8 ± 26.7 344.6 ± 24.4 295.8 ± 39.1 325.1 ± 20.2
∑ω3 82.2 ± 5.8 68.8 ± 5.3 66.2 ± 8.2 124.9 ± 7.9 97.4 ± 9.2 96.1 ± 7.2
EPA + DHA 27.7 ± 2.4a 22.2 ± 2.1b 20.4 ± 3.3b 36.0 ± 4.5 31.8 ± 3.6 29.1 ± 2.7
P/S 0.2 ± 0.0 0.3 ± 0.0 0.2 ± 0.1 0.2 ± 0.0 0.3 ± 0.0 0.2 ± 0.0
ω6/ω3 2.8 ± 0.1 3.3 ± 0.3 3.6 ± 0.1 2.8 ± 0.2 3.0 ± 0.2 3.4 ± 0.1
IA 0.5 ± 0.0 0.5 ± 0.0 0.5 ± 0.0 0.5 ± 0.0 0.5 ± 0.0 0.5 ± 0.0
IT 1.2 ± 0.1 1.1 ± 0.0 1.3 ± 0.1 1.2 ± 0.0 1.2 ± 0.0 1.2 ± 0.0
h/H 1.9 ± 0.1 2.0 ± 0.1 1.9 ± 0.1 2.0 ± 0.1 2.1 ± 0.1 2.0 ± 0.1
  1. AFatty acids are as defined in Table 2. Fatty acids are presented on an mg/100 g muscle tissue basis. Values are least square means and standard error of the means for 8 Dorset, 8 White Suffolk, and 4 Merino sired lambs within raw and cooked analysis. Row means within raw and cooked meats showing differing superscript letters significantly differ (P < 0.05)