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volume 49 issue 2 (april 2015) : 191-195,   Doi: 10.5958/0976-0555.2015.00044.8

Fatty acid composition and conjugated linoleic acid (CLA) content in different carcass parts of Akkaraman lambs

A
Ali Karabacak*
1Department of Animal Science, Faculty of Agriculture University of Selcuk-42075, Konya, Turkey.
Cite article:- Karabacak* Ali (2025). Fatty acid composition and conjugated linoleic acid (CLA) content in different carcass parts of Akkaraman lambs. Indian Journal of Animal Research. 49(2): 191-195. doi: 10.5958/0976-0555.2015.00044.8.

ABSTRACT

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different carcass parts of Akkaraman lambs finished with a concentrate diet. As a result of a 68-day intensive fattening, fatty acids in tissue samples taken from the leg, shoulder, breast, and rib parts of the lamb carcasses were examined. According to our analysis, the total saturated fatty acid (SFA) in the leg, shoulder, rib, and breast, were found to be 46.33%, 45.18%, 44.56%, and 40.93%, Monounsaturated fatty acid (MUFA) were 45.44%, 47.04%, 48.21%, and 52.72%, polyunsaturated fatty acid (PUFA) were 4.74%, 4.10%, 3.79%, and 3.62%, and CLA were 0.89%, 0.84%, 0.81%, and 0.91%, respectively. The results show that the breast has the lowest value of SFA and the highest value of MUFA compared to other carcass parts.

REFERENCES

  1. Anonymous (2012). Turkish Statistic Institute, Animal Statistic. www.tuik.gov.tr. Ankara, Turkey.
  2. Bas, P. and Morand-Fehr, P. (2000). Effect of nutritional factors on fatty acid composition of lamb fat deposit. Livestock Production Sci. 64: 61-79.
  3. Boutonnet, J.P. (1999). Persepectives of the sheep meat world market on future production systems and trends. Small Ruminant Res. 34: 189–195.
  4. Caneque, V., Diaz, M.T., Alvarez, I., Lauzurica, S., Perez, C. and De La Fuente, J. (2005). The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs. Meat Sci. 70: 373–379.
  5. Castro, T., Manso, T., Mantecón, A.R., Guirao, J. and Jimeno. V. (2005). Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements. Meat Sci. 69: 757–764.
  6. Colomer-Rocher, F., Morand-Fehr, F. and Kirton, A.H. (1987). Standart Methods and Procedures for Goat Carcass Evaluation, Jointing and Tissue Separation, Livestock Production Sci. 17: 149-159.
  7. Dannenberger, D., Nuernberg, G., Scollan, N., Steinhart, H. and Ender, K. (2005). Effect of pasture vs. concentrate diet on CLA isomer distribution in different tissue lipids of beef cattle. Lipids. 40(6): 589–598.
  8. Diaz, M.T., Velasco, S., Caneque, V., Lauzurica, S., Ruiz de Huidobro, F., Perez, C., Gonzalez, J. and Manzanares, C. (2002). Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Res. 43: 257-268.
  9. Folch, J., Lees, M. and Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chem. 226: 497–509.
  10. Guler, G.O., Aktumsek, A. and Karabacak, A. (2011). Effect of feeding regime on fatty acid composition of Longissimus dorsi muscle and subcutaneous adipose tissue of Akkaraman lambs. University of Kafkas Journal of the Faculty of Veterinary Med. 17(6): 885-892.
  11. Guler, G.O. and Aktumsek, A. (2011). Effect of feeding regime on fatty acid composition and conjugated linoleic acid content of perirenal, omental and tail fat in Akkaraman lambs. African Journal of Biotec. 10(36): 7099-7108.
  12. Ha, Y.L., Storkson, J. and Pariza, M.W. (1990). Inhibition of benzo(a)pyreneinduced mouse orestomach neoplasia by conjugated dienoic derivatives of linoleic acid. Cancer Res. 50 (4): 1097-1101.
  13. Ip, C., Singh, M., Thompson, H.J. and Scimeca, J.A. (1994). Conjugated linoleic acid suppresses mammary carcinogenesis and proliferative activity of the mammary gland in the rat. Cancer Res. 54: 1212-1215.
  14. ISO-International Organization for Standardization, (1978). Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids. ISO. Geneve, Method ISO 5509: 1-6.
  15. Karabacak, A., Aytekin, I. and Boztepe, S. (2014). Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Daglic Lambs. Scientific World Journal. http://dx.doi.org/10.1155/2014/821904.
  16. Kritchevsky, D. (2003). Conjugated linoleic acids in experimental atherosclerosis. In: Sebedio JL, Christie WW and Adolf RO (eds). Advances in Conjugated Linoleic Acid Res. 2: 292-301, AOCS Press, Champaign.
  17. Ledoux, M., Chargigny, J.M., Darbois, M., Soustre, Y., Sebedio, J.L. and Laloux, L. (2005). Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers. J. Food Compos. Anal. 18: 409-425.
  18. Lee, K.N., Kritchevsky, D. and Pariza, M.W. (1994). Conjugated linoleic acid and atherosclerosis in rabbits. Atherosclerosis 108 (1): 19-25.
  19. Manso, T., Bodas, R., Castro, T., Jimeno, V. and Mantecon, A.R. (2009). Animal performance and fatty acid composition of lambs fed with different vegetable oil. Meat Sci. 83: 511–516.
  20. McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P. and Fearson, A.M. (2010). Red meat consumption: An overview of the risks and benefits. Meat Sci. 84: 1"13.
  21. McNiven, M.A., Duynisveldb, J., Charmleyb, E. and Mitchella, A. (2004). Processing of soybean affects meat fatty acid composition and lipid peroxidation in beef cattle. Animal Feed Science and Tech. 116: 175–184.
  22. Minitab (1995). Minitab Reference Manual. Release 10 Xtra. Minitab Inc. State Coll., PA 16801, USA.
  23. Mir, Z., Rushfeldt, M.L., Mir, P.S., Paterson, L.J. and Weselake, R.J. (2000). Effect of dietary supplementation with either conjugated linoleic acid (CLA) or linoleic acid rich oil on the CLA content of lamb tissues. Small Ruminant Res. 36: 25-31.
  24. Pariza, M.W., Park, Y., Cook, M., Albright, K. and Liu, W. (1996). Conjugated linoleic acid (CLA) reduces body fat. FASEB J, 10: p. 3227.
  25. Park, Y. and Pariza, M.W. (2007). Mechanisms of body fat modulation by conjugated linoleic acid (CLA). Food Research Int. 40(3): 311-323.
  26. Parodi, P.W. (1997). Cow’s milk fat components as potential anticarcinogenesis agents. Journal of Nutr. 127: 1055-1060.
  27. Rowe, A., Macedo, F.A.F., Visentainer, J.V., Souza, N.E. and Matsushita, M. (1999). Muscle composition and fatty acids profile in lambs fattened in drylot or pasture. Meat Sci. 51: 283–288.
  28. Sañudo, C., Enser, M.E., Campo, M.M., Nute, G.R., María, G. and Sierra, I. (2000). Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Sci. 54(4): 339–346.
  29. Whigham, L.D,. Cook, M.E. and Atkinson, R.L. (2000). Conjugated linoleic acid: implications for human health. Pharmacol. Res. 42: 503-510.
  30. Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I. and Whittington, F.M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78: 343–358.
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Indian Journal of Animal Research
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    volume 49 issue 2 (april 2015) : 191-195,   Doi: 10.5958/0976-0555.2015.00044.8

    Fatty acid composition and conjugated linoleic acid (CLA) content in different carcass parts of Akkaraman lambs

    A
    Ali Karabacak*
    1Department of Animal Science, Faculty of Agriculture University of Selcuk-42075, Konya, Turkey.
    Cite article:- Karabacak* Ali (2025). Fatty acid composition and conjugated linoleic acid (CLA) content in different carcass parts of Akkaraman lambs. Indian Journal of Animal Research. 49(2): 191-195. doi: 10.5958/0976-0555.2015.00044.8.

    ABSTRACT

    This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different carcass parts of Akkaraman lambs finished with a concentrate diet. As a result of a 68-day intensive fattening, fatty acids in tissue samples taken from the leg, shoulder, breast, and rib parts of the lamb carcasses were examined. According to our analysis, the total saturated fatty acid (SFA) in the leg, shoulder, rib, and breast, were found to be 46.33%, 45.18%, 44.56%, and 40.93%, Monounsaturated fatty acid (MUFA) were 45.44%, 47.04%, 48.21%, and 52.72%, polyunsaturated fatty acid (PUFA) were 4.74%, 4.10%, 3.79%, and 3.62%, and CLA were 0.89%, 0.84%, 0.81%, and 0.91%, respectively. The results show that the breast has the lowest value of SFA and the highest value of MUFA compared to other carcass parts.

    REFERENCES

    1. Anonymous (2012). Turkish Statistic Institute, Animal Statistic. www.tuik.gov.tr. Ankara, Turkey.
    2. Bas, P. and Morand-Fehr, P. (2000). Effect of nutritional factors on fatty acid composition of lamb fat deposit. Livestock Production Sci. 64: 61-79.
    3. Boutonnet, J.P. (1999). Persepectives of the sheep meat world market on future production systems and trends. Small Ruminant Res. 34: 189–195.
    4. Caneque, V., Diaz, M.T., Alvarez, I., Lauzurica, S., Perez, C. and De La Fuente, J. (2005). The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs. Meat Sci. 70: 373–379.
    5. Castro, T., Manso, T., Mantecón, A.R., Guirao, J. and Jimeno. V. (2005). Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements. Meat Sci. 69: 757–764.
    6. Colomer-Rocher, F., Morand-Fehr, F. and Kirton, A.H. (1987). Standart Methods and Procedures for Goat Carcass Evaluation, Jointing and Tissue Separation, Livestock Production Sci. 17: 149-159.
    7. Dannenberger, D., Nuernberg, G., Scollan, N., Steinhart, H. and Ender, K. (2005). Effect of pasture vs. concentrate diet on CLA isomer distribution in different tissue lipids of beef cattle. Lipids. 40(6): 589–598.
    8. Diaz, M.T., Velasco, S., Caneque, V., Lauzurica, S., Ruiz de Huidobro, F., Perez, C., Gonzalez, J. and Manzanares, C. (2002). Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Res. 43: 257-268.
    9. Folch, J., Lees, M. and Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. Journal of Biological Chem. 226: 497–509.
    10. Guler, G.O., Aktumsek, A. and Karabacak, A. (2011). Effect of feeding regime on fatty acid composition of Longissimus dorsi muscle and subcutaneous adipose tissue of Akkaraman lambs. University of Kafkas Journal of the Faculty of Veterinary Med. 17(6): 885-892.
    11. Guler, G.O. and Aktumsek, A. (2011). Effect of feeding regime on fatty acid composition and conjugated linoleic acid content of perirenal, omental and tail fat in Akkaraman lambs. African Journal of Biotec. 10(36): 7099-7108.
    12. Ha, Y.L., Storkson, J. and Pariza, M.W. (1990). Inhibition of benzo(a)pyreneinduced mouse orestomach neoplasia by conjugated dienoic derivatives of linoleic acid. Cancer Res. 50 (4): 1097-1101.
    13. Ip, C., Singh, M., Thompson, H.J. and Scimeca, J.A. (1994). Conjugated linoleic acid suppresses mammary carcinogenesis and proliferative activity of the mammary gland in the rat. Cancer Res. 54: 1212-1215.
    14. ISO-International Organization for Standardization, (1978). Animal and vegetable fats and oils – Preparation of methyl esters of fatty acids. ISO. Geneve, Method ISO 5509: 1-6.
    15. Karabacak, A., Aytekin, I. and Boztepe, S. (2014). Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Daglic Lambs. Scientific World Journal. http://dx.doi.org/10.1155/2014/821904.
    16. Kritchevsky, D. (2003). Conjugated linoleic acids in experimental atherosclerosis. In: Sebedio JL, Christie WW and Adolf RO (eds). Advances in Conjugated Linoleic Acid Res. 2: 292-301, AOCS Press, Champaign.
    17. Ledoux, M., Chargigny, J.M., Darbois, M., Soustre, Y., Sebedio, J.L. and Laloux, L. (2005). Fatty acid composition of French butters, with special emphasis on conjugated linoleic acid (CLA) isomers. J. Food Compos. Anal. 18: 409-425.
    18. Lee, K.N., Kritchevsky, D. and Pariza, M.W. (1994). Conjugated linoleic acid and atherosclerosis in rabbits. Atherosclerosis 108 (1): 19-25.
    19. Manso, T., Bodas, R., Castro, T., Jimeno, V. and Mantecon, A.R. (2009). Animal performance and fatty acid composition of lambs fed with different vegetable oil. Meat Sci. 83: 511–516.
    20. McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P. and Fearson, A.M. (2010). Red meat consumption: An overview of the risks and benefits. Meat Sci. 84: 1"13.
    21. McNiven, M.A., Duynisveldb, J., Charmleyb, E. and Mitchella, A. (2004). Processing of soybean affects meat fatty acid composition and lipid peroxidation in beef cattle. Animal Feed Science and Tech. 116: 175–184.
    22. Minitab (1995). Minitab Reference Manual. Release 10 Xtra. Minitab Inc. State Coll., PA 16801, USA.
    23. Mir, Z., Rushfeldt, M.L., Mir, P.S., Paterson, L.J. and Weselake, R.J. (2000). Effect of dietary supplementation with either conjugated linoleic acid (CLA) or linoleic acid rich oil on the CLA content of lamb tissues. Small Ruminant Res. 36: 25-31.
    24. Pariza, M.W., Park, Y., Cook, M., Albright, K. and Liu, W. (1996). Conjugated linoleic acid (CLA) reduces body fat. FASEB J, 10: p. 3227.
    25. Park, Y. and Pariza, M.W. (2007). Mechanisms of body fat modulation by conjugated linoleic acid (CLA). Food Research Int. 40(3): 311-323.
    26. Parodi, P.W. (1997). Cow’s milk fat components as potential anticarcinogenesis agents. Journal of Nutr. 127: 1055-1060.
    27. Rowe, A., Macedo, F.A.F., Visentainer, J.V., Souza, N.E. and Matsushita, M. (1999). Muscle composition and fatty acids profile in lambs fattened in drylot or pasture. Meat Sci. 51: 283–288.
    28. Sañudo, C., Enser, M.E., Campo, M.M., Nute, G.R., María, G. and Sierra, I. (2000). Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Sci. 54(4): 339–346.
    29. Whigham, L.D,. Cook, M.E. and Atkinson, R.L. (2000). Conjugated linoleic acid: implications for human health. Pharmacol. Res. 42: 503-510.
    30. Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I. and Whittington, F.M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78: 343–358.
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