Table 4 Gender influence on raw and cooked lamb meat quality (LSM ± SEM)
| Â | Raw meat | Cooked meat | ||
|---|---|---|---|---|
Fatty acidsA | Ewe | Wether | Ewe | Wether |
MC (%) | 72.6 ± 0.6 | 71.2 ± 0.4 | 61.4 ± 1.1 | 59.5 ± 1.1 |
IMF (%) | 3.2 ± 0.5 | 3.5 ± 0.3 | 5.8 ± 0.6 | 4.6 ± 0.4 |
∑FA | 2963 ± 475.2 | 3182 ± 280.1 | 5292 ± 548.9 | 4223 ± 342.9 |
14:0 | 50.2 ± 13.7 | 49.5 ± 5.6 | 90.3 ± 24.4 | 68.7 ± 6.9 |
16:0 | 637.9 ± 112.4 | 712.6 ± 70.2 | 1123 ± 135.5 | 917.4 ± 74.7 |
18.0 | 481.2 ± 86.4 | 559.2 ± 58.2 | 908.7 ± 102.4 | 736.8 ± 71.5 |
16:1ω7c | 35.3 ± 7.1 | 36.4 ± 4.0 | 65.9 ± 12.6 | 48.8 ± 4.4 |
18:1ω9c | 1055 ± 186.0 | 1177 ± 121.1 | 1990 ± 222.1 | 1547 ± 137.7 |
18:1ω7c | 61.5 ± 7.6 | 60.8 ± 4.2 | 103.7 ± 9.4 | 75.7 ± 5.8 |
18:1ω7t | 59.2 ± 12.6 | 53.5 ± 5.8 | 128.3 ± 20.2 | 82.7 ± 9.9 |
18:2ω6 (LA) | 174.7 ± 22.9 | 161.1 ± 10.2 | 265.7 ± 27.6 | 221.1 ± 15.0 |
18:3ω3 (ALA) | 31.9 ± 4.5 | 30.8 ± 3.0 | 57.5 ± 7.1 | 43.2 ± 4.3 |
20:4ω6 (ARA) | 48.4 ± 3.0 | 42.2 ± 3.0 | 66.3 ± 9.8 | 61.1 ± 4.6 |
20:5ω3 (EPA) | 19.2 ± 1.5 | 17.6 ± 1.4 | 24.3 ± 2.5 | 24.7 ± 2.2 |
22:6ω3 (DHA) | 6.1 ± 1.0 | 5.4 ± 0.7 | 7.9 ± 1.1 | 8.4 ± 1.0 |
22:5ω3 (DPA) | 16.7 ± 0.9 | 13.8 ± 0.8 | 23.6 ± 2.7 | 21.9 ± 1.5 |
∑SFA | 1307 ± 225.5 | 1444 ± 137.9 | 2324 ± 272.4 | 1902 ± 156.7 |
∑MUFA | 1314 ± 224.8 | 1430 ± 139.1 | 2464 ± 280.6 | 1890 ± 163.6 |
∑PUFA | 341.9 ± 29.6 | 308.1 ± 17.8 | 503.9 ± 43.6 | 431.3 ± 28.7 |
∑CLA | 13.4 ± 2.2 | 10.7 ± 0.9 | 19.3 ± 1.8 | 15.8 ± 1.6 |
∑ω6 | 239.4 ± 25.7 | 216.8 ± 12.8 | 352.3 ± 38.2 | 301.1 ± 19.8 |
∑ω3 | 77.5 ± 5.2 | 70.7 ± 5.1 | 117.5 ± 6.4 | 101.3 ± 8.1 |
EPA + DHA | 25.3 ± 2.3 | 23.0 ± 2.0 | 32.2 ± 3.5 | 33.1 ± 3.1 |
P/S | 0.3 ± 0.0 | 0.2 ± 0.0 | 0.2 ± 0.0 | 0.2 ± 0.0 |
ω6/ω3 | 3.2 ± 0.3 | 3.2 ± 0.1 | 3.0 ± 0.3 | 3.0 ± 0.1 |
IA | 0.5 ± 0.0 | 0.5 ± 0.0 | 0.5 ± 0.0 | 0.5 ± 0.0 |
IT | 1.1 ± 0.0 | 1.2 ± 0.0 | 1.2 ± 0.1 | 1.2 ± 0.0 |
h/H | 2.0 ± 0.1 | 1.9 ± 0.1 | 2.1 ± 0.1 | 2.0 ± 0.0 |