Landim Aline Vieira, Cardoso Maximiliano Tadeu Memória, Castanheira Marlos, Fioravanti Maria Clorinda Soares, Louvandini Helder, McManus Concepta
Escola de Veterinária, Universidade Federal de Goiás, Goiânia, Goiás, Brazil.
Trop Anim Health Prod. 2011 Dec;43(8):1561-6. doi: 10.1007/s11250-011-9842-0. Epub 2011 Jul 6.
This study aims to investigate the effect of breed and slaughter weight on fatty the acid profile of the Longissimus dorsi muscle in lambs. Twenty-four Santa Inês (SI), 24.5 Ile de France × 0.5 Santa Inês (Ile × SI) and 12.5 Texel × 0.5 Santa Inês (Te × SI), slaughtered at different weights (30, 35, 40, and 45 kg), were evaluated. The animals were reared with creep feeding to weaning and were feedlot finished, receiving a diet composed of 30% hay and 70% concentrate. The analyses of fatty acids were carried out on the Longissimus muscle of the 13th rib. The experiment was in a three by four factorial design. The total mean saturated fatty acid level was 44.88%, with 43.30% monounsaturated fats and 1.72% polyunsaturated. The major fatty acids found included oleic (43%), palmitic (22%), and stearic (18%). The concentration of desirable fatty acids varied from 61.56% to 66.78%, with Te × SI (66.78%) having the highest levels (P < 0.05). The slaughter weight affected (P < 0.05) the saturated and unsaturated (both mono and poly) fatty acid profiles. The 35-kg slaughter weight showed the most desirable fatty acid profile. The saturated myristic and stearic fatty acids decreased with an increase in the slaughter weight, but oleic acid increased. In the conditions of the present study, the meat from Santa Ines and Texel × Santa Ines lambs had fatty acid profiles more beneficial for human health due to the higher levels of unsaturated fatty acids.
本研究旨在调查品种和屠宰体重对羔羊背最长肌脂肪酸谱的影响。对24只圣伊内斯羊（SI）、24只法国岛羊×0.5只圣伊内斯羊（伊×SI）和12只特克塞尔羊×0.5只圣伊内斯羊（特×SI）在不同体重（30、35、40和45千克）时进行屠宰并评估。这些动物在断奶前采用补饲饲养，之后进行育肥，日粮由30%的干草和70%的精饲料组成。对第13肋骨处的背最长肌进行脂肪酸分析。该实验采用三因素四水平析因设计。饱和脂肪酸的总平均水平为44.88%，单不饱和脂肪酸为43.30%，多不饱和脂肪酸为1.72%。发现的主要脂肪酸包括油酸（43%）、棕榈酸（22%）和硬脂酸（18%）。理想脂肪酸的浓度在61.56%至66.78%之间变化，特×SI组（66.78%）的水平最高（P<0.05）。屠宰体重影响（P<0.05）饱和脂肪酸和不饱和脂肪酸（单不饱和脂肪酸和多不饱和脂肪酸）的谱。35千克的屠宰体重显示出最理想的脂肪酸谱。饱和肉豆蔻酸和硬脂酸随着屠宰体重的增加而减少，但油酸增加。在本研究条件下，圣伊内斯羊和特克塞尔×圣伊内斯羊的肉由于不饱和脂肪酸含量较高，其脂肪酸谱对人类健康更有益。
