Abstract
Effect of production system on fatty acid composition in subcutaneous adipose tissue of Ile de France lambs
Highlights
The quality of food, especially in regard to its benefits for human health, plays an important role in affecting customer purchase decision
Saturated fatty acids (FA) (SFA) are formed from hydrolysed unsaturated FA (UFA) and this process depends on the biohydrogenation activity in rumen (Zervas and Tsiplakou, 2011)
We found a similar effect on the total conjugated linoleic acid (CLA), when the proportion was more than threefold higher in grazing system (GS) than indoor system (IS) (2.21 vs. 0.67 g/100 g fatty acid methyl esters (FAME), P
Summary
The quality of food, especially in regard to its benefits for human health, plays an important role in affecting customer purchase decision. The average consumption of lean red meat, which is considered part of a balanced diet, does not increase the risk of cardiovascular disease and colon cancer. It presents a positive effect on the intake of essential nutrients and a spectrum of beneficial fatty acids (FA; Nudda et al, 2009, Nudda et al, 2011, Binnie et al, 2014). Vasta et al (2012) reported that pasture grazing is the best feeding system for lambs because the meat is much juicier and tastier, whilst having a higher proportion of beneficial FA for human health. Previous studies indicated higher proportion of n-3 polyunsaturated FA (PUFA) in the tissue of lambs from pasture than from concentrate-fed (Santos-Silva et al, 2002, Cividini et al, 2008, Araba et al, 2009, Popova, 2014, Karaca et al, 2016)
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