Effect of age on fatty acid composition of Italian Merino suckling lambs

• DOI: 10.1016/j.meatsci.2005.04.040
• Publication Date: 2005-06-30T16:05:14Z
• Authors: G. Oriani; G. Maiorano; F. Filetti; C. Di Cesare; A. Manchisi; G. Salvatori
• Keywords: Intramuscular fat; Longissimus dorsi

The present study was undertaken to evaluate the effect of age on lipid content and composition of lamb meat. Thirty suckling ram lambs of the Italian Merino breed, reared according to a traditional semi-extensive management, were slaughtered at 30, 50 and 70 days of age to evaluate total lipids and fatty acid profile in three different muscles: longissimus dorsi (LD), semimembranosus (SM) and quadriceps femoris (QF). Age did not dramatically modify lipid content and composition, even if effects of nutritional interest were observed. Meat from lambs slaughtered at 70 days of age presented the best fatty acid profile, because they had the highest PUFA content and ratio to SFA, as well as the lowest thrombogenic index. The SM muscle had better nutritional quality than the LD and the QF, as a result of a higher PUFA percentage and PUFA/SFA ratio, together with a lower thrombogenic index. These characteristics were also associated with slightly lower amounts of intramuscular lipids and SFA.