Chemical composition and fatty acid content in lamb and adult sheep meat.

Andrzej Junkuszew,Piotr Brodzki,Milan Margetin,Konrad Bazewicz,Paulina Nazar,Michał Milerski

doi:10.5194/aab-63-261-2020

Andrzej Junkuszew, Piotr Brodzki + Show 4 more

Open Access

https://doi.org/10.5194/aab-63-261-2020

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Abstract

The aim of the present study was to compare the chemical composition and fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred for meat production. Throughout the research period, the animals were managed in a confinement indoor system under uniform environmental conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to determine the basic chemical composition and fatty acid content in the intramuscular fat. The analyses showed that, compared to lambs, meat from adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as a favorable percentage of OFAs (dietary fatty acids having an undesirable hypercholesterolemic effect on humans). The results of this study support the inclusion of dietitian-recommended mutton into the human diet and the promotion of the production of meat from adult animals as a high-value product. The sheep industry could benefit economically, particularly in countries where this meat type has not enjoyed a high standing in consumer preferences.

Highlights

Diet-related diseases are considered one of the leading causes of mortality in western European countries and the USA
The assessment results of dressing percentage and lamb carcass conformation and fatness using the SEUROP classification are important for potential customers (Table 2)
linolenic acid (LA) and alpha-linolenic acid (ALA) compete with each other for metabolism by the same enzyme, delta-6 desaturase. It is important for human health as an LA intake that is too high decreases the amount of delta-6 desaturase available for ALA metabolism, which increases the risk of cardiovascular diseases and especially atherosclerosis

Summary

Introduction

Diet-related diseases are considered one of the leading causes of mortality in western European countries and the USA. These diseases are directly linked to the advancing development of contemporary civilization, and, as hazard scales indicate, they afflict approximately 50 %–60 % of the adult population in these countries. One of the major factors associated with increased risk of lifestyle-related diseases is a high intake of saturated fatty acids (SFAs), which can increase levels of blood cholesterol and, as has been well established, contribute to atherosclerotic growth. A report by the FAO/WHO concluded that dietary replacement of SFAs with polyunsaturated fatty acids (PUFAs) decreases the risk of coronary heart disease (FAO, 2010). Research has shown that the n-6 / n-3 FA ratio is 15/1 to 16.7/1 in the typical western diet, leading to in-

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