Document Detail

Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs.
MedLine Citation:
PMID:  22061115     Owner:  NLM     Status:  In-Data-Review    
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.
G Salvatori; L Pantaleo; C Di Cesare; G Maiorano; F Filetti; G Oriani
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  67     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2004 May 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  45-55     Citation Subset:  -    
Dipartimento di Scienze Animali, Vegetali e dell'Ambiente, Università degli Studi del Molise, Campobasso, Via De Sanctis, 2 Campobasso 86100, Italy.
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