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Table 5 Apparent retention values of fatty acids based on feeding regime, sire breed and gender

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

  Feeding regime Sire breed Gender
Fatty acidsA DCCOC DCCOM DCCOH Dorset White Suffolk Merino Ewe Wether
Moisture (%) 67.7 ± 3.3 61.2 ± 3.0 52.2 ± 4.5 62.6 ± 3.6 58.9 ± 3.9 60.7 ± 6.9 62.1 ± 3.9 59.9 ± 3.2
IMF (%) 126.3 ± 18.2 107.2 ± 19.9 103.9 ± 8.4 127.2 ± 21.3 107.1 ± 11.9 96.2 ± 7.3 141.1 ± 20.6a 95.3 ± 5.0b
∑fatty acids 126.3 ± 18.2 107.2 ± 19.9 103.9 ± 8.4 127.2 ± 21.3 107.1 ± 11.9 96.2 ± 7.3 141.1 ± 20.6a 95.3 ± 5.0b
14:0 163.5 ± 15.2 105.8 ± 36.8 105.3 ± 6.7 144.6 ± 33.2 112.4 ± 17.7 110.4 ± 29.3 155.2 ± 35.8 105.6 ± 10.4
16:0 128.0 ± 18.4 103.0 ± 22.0 104.0 ± 7.6 124.8 ± 21.9 109.5 ± 13.9 91.0 ± 8.6 141.2 ± 22.5a 93.7 ± 5.1b
18.0 128.1 ± 21.6 114.8 ± 26.3 107.7 ± 11.9 134.3 ± 27.8 109.3 ± 14.6 100.9 ± 7.1 153.7 ± 25.7a 95.2 ± 6.6b
16:1ω7c 139.5 ± 20.8 103.7 ± 22.0 109.0 ± 11.3 136.3 ± 23.1 112.6 ± 14.2 90.5 ± 14.3 146.5 ± 24.4 99.3 ± 7.2
18:1ω9c 134.8 ± 26.0 107.9 ± 20.7 108.0 ± 8.1 132.6 ± 25.1 113.8 ± 14.7 93.3 ± 6.6 152.2 ± 24.4a 95.6 ± 5.5b
18:1ω7c 112.6 ± 16.2 103.0 ± 14.7 92.8 ± 8.6 115.7 ± 17.9 96.9 ± 8.9 92.0 ± 6.7 127.9 ± 16.4a 88.2 ± 3.9b
18:1ω7t 166.5 ± 36.1 135.6 ± 37.3 118.2 ± 13.7 167.8 ± 44.6 117.9 ± 15.6 134.8 ± 17.6 187.6 ± 41.1a 112.0 ± 10.3b
18:2ω6 (LA) 115.6 ± 8.6 107.2 ± 12.5 91.6 ± 11.5 113.8 ± 8.0 96.6 ± 11.3 106.3 ± 17.3 114.8 ± 11.9 99.2 ± 7.5
18:3ω3 (ALA) 140.1 ± 19.1 115.6 ± 18.2 93.9 ± 9.2 127.9 ± 20.1 107.9 ± 14.4 113.6 ± 18.0 140.7 ± 20.7 102.4 ± 8.5
20:4ω6 (ARA) 104.8 ± 15.7 117.6 ± 15.5 87.4 ± 11.3 101.2 ± 7.3 101.0 ± 15.8 115.0 ± 24.8 95.0 ± 9.4 109.3 ± 12.2
20:5ω3 (EPA) 92.9 ± 7.4 114.4 ± 15.5 85.9 ± 9.2 91.3 ± 7.5 103.8 ± 14.8 100.8 ± 12.7 90.2 ± 7.7 103.5 ± 10.3
22:6ω3 (DHA) 254.8 ± 169.0 169.0 ± 44.7 90.7 ± 14.2 104.3 ± 13.5 137.5 ± 43.2 356.4 ± 247.9 129.6 ± 49.3 195.7 ± 82.8
22:5ω3 (DPA) 120.0 ± 21.7 126.5 ± 16.7 92.3 ± 11.3 109.8 ± 8.5 107.0 ± 17.0 133.6 ± 32.3 101.1 ± 12.0 121.0 ± 14.0
∑SFA 126.2 ± 16.8 107.5 ± 22.8 104.8 ± 8.5 127.4 ± 22.8 107.3 ± 12.6 97.3 ± 8.4 142.2 ± 22.3a 95.3 ± 5.3b
∑MUFA 132.6 ± 24.2 108.1 ± 20.9 107.2 ± 8.0 132.6 ± 25.0 110.8 ± 13.1 95.3 ± 7.0 149.9 ± 23.7a 95.5 ± 5.2b
∑PUFA 110.3 ± 9.4 109.6 ± 12.1 91.4 ± 10.7 110.5 ± 5.3 96.9 ± 12.1 107.2 ± 17.3 108.3 ± 10.4 101.6 ± 8.2
∑CLA 119.1 ± 19.9 108.7 ± 28.2 119.0 ± 15.0 143.0 ± 25.7 88.8 ± 12.6 119.7 ± 20.1 125.2 ± 27.6 109.5 ± 12.2
∑ω6 110.4 ± 9.0 108.7 ± 12.1 90.8 ± 11.2 110.0 ± 5.6 96.5 ± 11.9 106.5 ± 17.8 108.2 ± 10.6 100.9 ± 8.2
∑ω3 113.2 ± 9.9 115.8 ± 12.8 91.1 ± 9.4 110.9 ± 6.2 103.1 ± 13.2 108.9 ± 16.2 111.3 ± 10.3 104.8 ± 8.8
EPA + DHA 96.8 ± 12.0 120.1 ± 15.7 87.1 ± 10.4 94.2 ± 8.8 105.8 ± 15.8 109.7 ± 18.0 92.8 ± 11.0 107.9 ± 10.9
  1. AFatty acids are as defined in Table 2. Retention values are least square means and standard error of the means for anatomically paired raw and cooked meats from the same animal based on 6 DCCOC, 7 DCCOM, 7 DCCOH, 8 Dorset, 8 White Suffolk, 4 Merino, 8 ewe and 12 wether lambs. Data means within the same row within fatty acids within production variable effect with different superscript letters significantly differ (P < 0.05)