Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs

被引：58

作者：

Salvatori, G ^{[1
]}

Pantaleo, L ^{[1
]}

Di Cesare, C ^{[1
]}

Maiorano, G ^{[1
]}

Filetti, F ^{[1
]}

Oriani, G ^{[1
]}

机构：

[1] Univ Molise, Dipartimento Sci Anim Vegetali & Ambiente, I-86100 Campobasso, Italy

来源：

MEAT SCIENCE | 2004年 / 67卷 / 01期

关键词：

meat of lambs; fatty acids; vitamin E; genotype;

D O I：

10.1016/j.meatsci.2003.09.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 X Pagliarola and Gentile di Puglia x 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 x 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. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：45 / 55

页数：11

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