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 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 acids^A	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 ± 20.6^a	95.3 ± 5.0^b
∑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 ± 20.6^a	95.3 ± 5.0^b
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 ± 22.5^a	93.7 ± 5.1^b
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 ± 25.7^a	95.2 ± 6.6^b
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 ± 24.4^a	95.6 ± 5.5^b
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 ± 16.4^a	88.2 ± 3.9^b
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 ± 41.1^a	112.0 ± 10.3^b
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 ± 22.3^a	95.3 ± 5.3^b
∑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 ± 23.7^a	95.5 ± 5.2^b
∑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

^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)

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