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首页> 外文期刊>Tropical Animal Health and Production >Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights
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Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights

机译：不同重量屠宰的小羊羔及其杂种的脂肪酸分布

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摘要

This study aims to investigate the effect of breed and slaughter weight on fatty the acid profile of the Longissimus dorsi muscle in lambs. Twenty-four Santa Inês (SI), 24.5 Ile de France × 0.5 Santa Inês (Ile × SI) and 12.5 Texel × 0.5 Santa Inês (Te × SI), slaughtered at different weights (30, 35, 40, and 45 kg), were evaluated. The animals were reared with creep feeding to weaning and were feedlot finished, receiving a diet composed of 30% hay and 70% concentrate. The analyses of fatty acids were carried out on the Longissimus muscle of the 13th rib. The experiment was in a three by four factorial design. The total mean saturated fatty acid level was 44.88%, with 43.30% monounsaturated fats and 1.72% polyunsaturated. The major fatty acids found included oleic (43%), palmitic (22%), and stearic (18%). The concentration of desirable fatty acids varied from 61.56% to 66.78%, with Te × SI (66.78%) having the highest levels (P < 0.05). The slaughter weight affected (P < 0.05) the saturated and unsaturated (both mono and poly) fatty acid profiles. The 35-kg slaughter weight showed the most desirable fatty acid profile. The saturated myristic and stearic fatty acids decreased with an increase in the slaughter weight, but oleic acid increased. In the conditions of the present study, the meat from Santa Ines and Texel × Santa Ines lambs had fatty acid profiles more beneficial for human health due to the higher levels of unsaturated fatty acids.
机译：这项研究的目的是研究品种和屠宰体重对羔羊背最长肌肌肉酸性特征的影响。二十四只圣伊纳斯（SI），24.5法兰西岛×0.5圣伊内斯（Ile×SI）和12.5特克塞尔×0.5圣伊内斯（Te×SI），以不同的重量（30、35、40和45公斤）屠宰，进行了评估。用蠕动饲料饲养动物以断奶，并在饲养场结束，接受由30％的干草和70％的浓缩饲料组成的日粮。在第13肋的Longissimus肌肉上进行了脂肪酸分析。实验采用三乘四因子设计。总平均饱和脂肪酸含量为44.88％，其中单不饱和脂肪为43.30％，多不饱和脂肪为1.72％。发现的主要脂肪酸包括油酸（43％），棕榈酸（22％）和硬脂酸（18％）。所需脂肪酸的浓度从61.56％到66.78％不等，其中Te×SI（66.78％）的含量最高（P <0.05）。屠宰重量影响（P <0.05）饱和和不饱和（单和多）脂肪酸分布。 35公斤的屠宰体重显示出最理想的脂肪酸分布。随着屠宰体重的增加，饱和肉豆蔻酸和硬脂酸脂肪酸减少，但油酸增加。在本研究的条件下，由于不饱和脂肪酸含量较高，圣塔伊内斯和特克塞尔×圣塔伊内斯羊羔的肉中的脂肪酸组成对人体健康更为有益。

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