Abstract
Various factors (weight, sex, diet and breed) influence meat lamb fatty acid composition. The present study was undertaken to evaluate the lipid profile in two different lamb types. Sixty crossbred lambs (Ile de France × Pagliarola and Gentile di Puglia × Sopravissana) were used to determine cholesterol, lipid content and fatty acid profile of Longissimus dorsi, Semimembranosus and Gluteobiceps muscles. Moreover, the effect of vitamin E treatment in vivo on propensity of the lamb meat to lipoperoxidation was assessed. In both crossbreeds total muscle lipids ranged between 2.4 and 4.0 mg/100 g. In the Ile de France × Pagliarola lambs a lower percentage of saturated fatty acids and a low atherogenic index were found. The vitamin E treatment reduced significantly the lipoperoxidation, without difference between the two crossbreeds.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
