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

Flakemore, Aaron Ross; Malau-Aduli, Bunmi Sherifat; Nichols, Peter David; Malau-Aduli, Aduli Enoch Othniel

doi:10.1186/s40781-017-0143-7

Journal of Animal Science and Technology

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 acids^A	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 ± 1.7^a	16.6 ± 1.4^b	16.6 ± 2.0^b	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 ± 2.4^a	22.2 ± 2.1^b	20.4 ± 3.3^b	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

^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)

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