Hostname: page-component-848d4c4894-tn8tq Total loading time: 0 Render date: 2024-07-03T08:37:14.016Z Has data issue: false hasContentIssue false
  • English
  • Français

Some breed effects on the melting point and fatty acid composition of carcass fat in lambs

Published online by Cambridge University Press:  27 March 2009

J. L. L'Estrange  and
J. P. Hanrahan
J. L. L'Estrange
Affiliation:
Department of Agricultural Chemistry, University College, Dublin
J. P. Hanrahan
Affiliation:
Agricultural Institute, Tuam, Co. Qalway
Get access Rights & Permissions [Opens in a new window]

Summary

Two breed comparisons were made: (a) between Galway and Galway x Finnish Landrace (Fingalway) lambs, and (6) between Galway x Fingalway and Galway x (Finn x Texel) lambs, for the melting point and fatty acid composition of subcutaneous tail, subcutaneous 13th rib and perinephric fat. The lambs were slaughtered at market weight from September to January, being finished off on grass except for a small number finished indoors on concentrates and hay.

Slaughter age and carcass weight, both of which had significant effects on some of the measurements, were included as covariates in the breed comparisons. Overall breed effects were small. The melting point of the fat from Fingalway lambs was lower than that of the Galway breed in each location, the difference being significant for subcutaneous rib fat. This was associated with a lower concentration of stearic acid and a higher concentration of oleic acid in each fat depot of the Fingalway breed, the difference being significant for oleic in subcutaneous tail and for stearic in subcutaneous rib fat. No significant breed differences or trends were observed for the other fatty acids measured. Results for a small number of pure Finn lambs supported the Finn ancestry influence indicated by comparison (a). In the second breed comparison, no significant breed differences were observed, the values being close to those obtained for the pure Galway lambs.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 95 , Issue 1 , August 1980 , pp. 73 - 76
Copyright
Copyright © Cambridge University Press 1980

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Boylan, W. J., Berger, Y. M. & Allen, C. E. (1976). Fatty acid composition of Finn sheep crossbred lamb carcasses. Journal of Animal Science 42, 1421–1426.CrossRefGoogle Scholar
Callow, E. H. (1958). Comparative studies of meat. VI. Factors affecting the iodine number of fat from the fatty and muscular tissues of lambs. Journal of Agricultural Science, Cambridge 51, 361–369.CrossRefGoogle Scholar
Crouse, J. D., Kemp, J. D., Fox, J. D., Ely, D. G. & Moody, W. G. (1972). Effects of castration, testosterone and slaughter weight on fatty acid content of ovine adipose tissue. Journal of Animal Science 34, 384–387.CrossRefGoogle ScholarPubMed
Hanrahan, J. P. (1974). Crossbreeding studies involving Finnish Landrace and Galway sheep. Proceedings Working Symposium Breed Evaluation and Crossing Experiments, Zeist, pp. 431–444.Google Scholar
Leat, W. M. F. (1975). Fatty acid composition of adipose tissue of Jersey cattle during growth and development. Journal of Agricultural Science, Cambridge 85, 551–558.CrossRefGoogle Scholar
Leat, W. M. F. (1977). Depot fatty acids of Aberdeen Angus and Friesian cattle reared on hay and barley diets. Journal of Agricultural Science, Cambridge 89 575–582.CrossRefGoogle Scholar
L'Estrange, J. L. & Mulvihill, T. A. (1975). A survey of fat characteristics of lamb with particular reference to the soft fat condition in intensively fed lambs. Journal of Agricultural Science, Cambridge 84, 281–290.CrossRefGoogle Scholar
Marchello, J. A., Cramer, D. A. & Knapp, B. W. (1963). Composition of ovine fat. III. Effects of sire. Journal of Animal Science 22, 828.Google Scholar
Murphy, J. & L'Estrange, J. L. (1977). The performance and carcass fat characteristics of lambs fattened on concentrate diets. I. Effects of maize and barley as the cereal source and of dietary supplementation with roughage, vitamin E, cobalt and vitamin B12. Irish Journal of Agricultural Research 16, 187–204.Google Scholar
Pyle, C. A., Bass, J. J., Dunganzich, D. M. & Payne, E. (1977). The fatty-acid composition of the subcutaneous brisket fat from steers obtained from Angus cows mated to 13 different beef breeds. Journal of Agricultural Science, Cambridge 89, 571–574.CrossRefGoogle Scholar