scholarly journals Relative contribution of breed, slaughter weight, sex and diet to the fatty acid composition of differentiated pork

2016 ◽  
Author(s):  
M. Juarez ◽  
M. E.R. Dugan ◽  
Oscar Lopez-Campos ◽  
Nuria Prieto ◽  
Bethany Uttaro ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Slaughter Weight ◽  
Relative Contribution

The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia

2004 ◽  
Vol 79 (2) ◽  
pp. 221-229 ◽  
Author(s):  
N. M. Werdi Pratiwi ◽  
P. J. Murray ◽  
D. G. Taylor
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Stearic Acid ◽  
Acid Composition ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Adipose Tissues ◽  
Slaughter Weight ◽  
Boer Goat ◽  
Intermuscular Fat

AbstractThe fatty acid composition of longissimus thoracis (LT) muscle and adipose tissues (subcutaneous and intermuscular fat) from castrated and entire male Boer goat bucks was investigated. Sixty Boer bucks in groups of between three and five animals were slaughtered at 5, 15, 30, 45, 60, 75, 90 and 105 kg live weight (5 and 15 kg animals were not castrated). The fatty acid composition of LT muscle from castrated and entire Boers was significantly affected by slaughter weight. The fatty acid content ofLT muscle and subcutaneous and intermuscular fat from both castrated and entire Boer bucks was primarily composed of oleic acid followed by palmitic and stearic acid. Both oleic and palmitic acid increased with slaughter weight whereas stearic acid decreased. LT muscle from castrated Boer bucks contained higher amounts of desirable fatty acids. In contrast to slaughter weight, castration of Boer bucks resulted in only minor changes in fatty acid composition of adipose tissues. It can be concluded that slaughter weight plays a role in changing the fatty acid composition ofLT muscle and adipose tissues from Boer bucks.

PSXIV-17 Meat quality and fatty acid composition of lambs reared under thermal stress in grazing conditions and slaughtered at two body weights

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 493-494
Author(s):  
Abner A Rodriguez ◽  
Aixa Rivera ◽  
Susan K Duckett ◽  
Alana Bayne
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Live Weight ◽  
Longissimus Dorsi ◽  
Slaughter Weight

Abstract Interest in meat quality and its fatty acid composition stems mainly from the need to find ways to produce healthier meat. In Puerto Rico, no documented information is available on the nutritional profile in the meat of lambs raised under local conditions (crossbred animals raised in heat stress and grazing naturalized pastures, NP). The quality of meat and fatty acid composition was evaluated, of 12 lambs grazed NP > 8h, tropical grass hay and water ad libitum, 150g of concentrate (12% CP), and mineral blocks. Six animals were slaughtered at two live weight of 22 (SW1) or 35 (SW2) kg to determine the meat quality given by pH, color, nutrient content, and the fatty acid composition in the Longissimus dorsi muscle. The data was analyzed using a completely randomized design with two treatments and six repetitions. SW1 and SW2 had similar pH (5.57 vs. 5.73), but lambs at SW1 displayed lower (P < 0.01) a* value than those slaughtered at SW2 (11.18 vs 13.57), but L* (38.91 vs 37.56) and b* (10.72 vs 10.67) values were similar. On both slaughter weight moisture (75.63 vs 74.51), ash (4.10 vs 3.34), crude protein (24.36 vs 25.12), and crude fat (2.30 vs 2.01) percentage of the meat was similar. The total lipid content (0.953 vs 2.25), saturated fatty acids (34.68 vs 42.98), and monounsaturated fatty acid (28.36 vs 37.28) of lambs at SW1 was lower than those at SW2, but n-6 and n-3 polyunsaturated fatty acids (18.74 vs 8.57and 6.61 vs 2.88, respectively) were higher (P < 0.05). The n-6/n-3 ratio was similar for both SW groups (2.84 vs 2.96). Differences in individual fatty acid content due to the slaughter weight were observed. In conclusion, the meat quality and the fatty acid composition of the Longissimus dorsi were affected by slaughter weight of lambs grazing naturalized pastures.

Interactive effects of dietary fat source and slaughter weight in growing-finishing swine: II. Fatty acid composition of subcutaneous fat1

2009 ◽  
Vol 87 (4) ◽  
pp. 1423-1440 ◽  
Author(s):  
J. K. Apple ◽  
C. V. Maxwell ◽  
D. L. Galloway ◽  
C. R. Hamilton ◽  
J. W. S. Yancey
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Fat ◽  
Interactive Effects ◽  
Slaughter Weight

scholarly journals Environmental effects on the fatty acid composition of subcutaneous beef fat

2001 ◽  
Vol 41 (7) ◽  
pp. 1023 ◽  
Author(s):  
M. J. Kelly ◽  
R. K. Tume ◽  
S. A. Newman ◽  
J. M. Thompson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Environmental Effects ◽  
Tropical Environment ◽  
Slaughter Weight ◽  
Saturated Fats ◽  
Temperate Environment

This paper describes the effect of location and level of nutrition before finishing on the fatty acid composition of subcutaneous beef fat. Interactions between location and nutritional treatments, finishing regime and market category were also examined. The effect of level of nutrition on the fatty acid composition of beef fat during the period from weaning until feedlot entry was small but significant. The lowest level of nutrition had the highest percentage of C18:0 at slaughter, which was offset by reductions in C16:0 in cohort 93-1 and C18:1c9 in cohort 94-2. Location had a large effect on the fatty acid composition of subcutaneous beef fat. At a common slaughter weight, cattle grown in a tropical environment were older, fatter and had higher percentages of saturated fats, including C16:0 and C18:0, than cattle grown out in a temperate environment.

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