Budimir Katarina, Mozzon Massimo, Toderi Marco, D'Ottavio Paride, Trombetta Maria Federica
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
Animals (Basel). 2020 Mar 23;10(3):535. doi: 10.3390/ani10030535.
Lamb meat is the main product of Central Italy transhumant farms, where lambs are traditionally reared with their mothers on pastures and are supplemented with concentrates and/or hay from day 20-30 until slaughter. However, few data are available on the fatty acid (FA) composition of unweaned lambs reared by extensive systems in Central Italy. The study aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the FA composition of intramuscular (longissimus lumborum, LL) and subcutaneous (SC) fats of light lambs. Statistical analysis showed that breed had effect only on some FAs in LL muscle fat (C18:0, C20:0, C14:1, C16:1, C17:1, C18:3 n-3, trans and conjugated linoleic acid isomers) and in SC adipose tissue (C21:0, C16:1, C18:1, C20:4 n-6, C20:5 n-3, C18:1 trans isomers). Gas chromatography data in combination with a chemometric approach could have some potential to discriminate among breeds. Indices of nutritional quality of the lipids suggested that the meat of Italian Merino and Sopravissana lambs might have better nutritional quality than Bergamasca; further studies, involving a greater number of animals, are needed to confirm these early results.
羊肉是意大利中部季节性游牧农场的主要产品，传统上，小羊在牧场与母羊一起饲养，从第20 - 30天起补充精饲料和/或干草，直至屠宰。然而，关于意大利中部粗放式养殖系统中未断奶羔羊脂肪酸（FA）组成的数据很少。本研究旨在评估品种（贝加马斯卡羊、意大利美利奴羊和索普拉维萨纳羊）对轻量级羔羊肌肉内（腰大肌，LL）和皮下（SC）脂肪中FA组成的影响。统计分析表明，品种仅对LL肌肉脂肪（C18:0、C20:0、C14:1、C16:1、C17:1、C18:3 n-3、反式和共轭亚油酸异构体）和SC脂肪组织（C21:0、C16:1、C18:1、C20:4 n-6、C20:5 n-3、C18:1反式异构体）中的某些脂肪酸有影响。气相色谱数据结合化学计量学方法在区分品种方面可能具有一定潜力。脂质营养质量指标表明，意大利美利奴羊和索普拉维萨纳羊的肉可能比贝加马斯卡羊具有更好的营养质量；需要进一步开展涉及更多动物的研究来证实这些初步结果。
