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Raw meats
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Cooked meats
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|---|
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Fatty acidsA
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Dorset
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White Suffolk
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Merino
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Dorset
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White Suffolk
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Merino
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|---|
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MC (%)
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71.4 ± 0.5
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72.4 ± 0.4
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70.9 ± 1.1
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60.8 ± 1.2
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60.3 ± 1.4
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59.0 ± 2.0
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IMF (%)
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3.5 ± 0.3
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3.1 ± 0.5
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3.9 ± 0.7
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5.9 ± 0.7
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4.3 ± 0.4
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5.0 ± 0.6
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∑FA
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3198 ± 234
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2797 ± 437
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3542 ± 676
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5375 ± 615
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3976 ± 350
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4573 ± 514
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14:0
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53.6 ± 8.7
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42.1 ± 10.0
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58.4 ± 14.1
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98.7 ± 22.1
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57.4 ± 8.6
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76.7 ± 13.7
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16:0
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701.4 ± 51.2
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606.4 ± 101.8
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813.6 ± 181.9
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1149 ± 139
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865. ± 82.4
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975.9 ± 132
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18.0
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570.7 ± 57.6
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459.3 ± 78.3
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602.2 ± 139.4
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961.8 ± 109
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654.0 ± 64.1
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809.3 ± 116
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16:1ω7c
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35.1 ± 3.9
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32.8 ± 6.4
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44.2 ± 9.0
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65.1 ± 12.6
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47.8 ± 6.0
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52.2 ± 7.1
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18:1ω9c
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1143 ± 98.4
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1009 ± 174
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1357 ± 293
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1978 ± 260
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1491 ± 143
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1681 ± 219
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18:1ω7c
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58.4 ± 4.6
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62.6 ± 7.2
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62.6 ± 8.6
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90.6 ± 10.9
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85.4 ± 9.9
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79.0 ± 7.4
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18:1ω7t
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59.3 ± 7.7
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54.2 ± 11.1
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52.0 ± 11.7
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121.1 ± 22.0
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83.5 ± 12.4
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93.6 ± 20.2
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18:2ω6 (LA)
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166.1 ± 8.1
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162.0 ± 22.0
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174.4 ± 23.2
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260.6 ± 19.1
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213.7 ± 27.7
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244.7 ± 18.3
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18:3ω3 (ALA)
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36.2 ± 3.2
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27.6 ± 4.1
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29.7 ± 6.0
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61.4 ± 7.5
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39.3 ± 3.5
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44.1 ± 6.2
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20:4ω6 (ARA)
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45.5 ± 3.5
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44.5 ± 3.8
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42.5 ± 5.5
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64.5 ± 7.2
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62.2 ± 9.1
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62.0 ± 3.2
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20:5ω3 (EPA)
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21.0 ± 1.7a
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16.6 ± 1.4b
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16.6 ± 2.0b
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26.6 ± 3.1
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23.7 ± 2.6
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22.7 ± 2.5
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22:6ω3 (DHA)
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6.7 ± 0.8
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5.6 ± 0.9
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3.8 ± 1.4
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9.4 ± 1.4
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8.1 ± 1.1
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6.3 ± 0.8
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22:5ω3 (DPA)
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15.5 ± 1.0
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15.6 ± 1.0
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12.3 ± 1.6
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23.5 ± 1.9
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22.7 ± 2.7
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20.6 ± 1.5
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∑SFA
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1464 ± 110.0
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1228 ± 206.0
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1600 ± 344.3
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2432 ± 275
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1727 ± 156
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2062 ± 250
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∑MUFA
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1405 ± 118
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1254 ± 209
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1624 ± 336
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2438 ± 326
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1828 ± 176
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2060 ± 243
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∑PUFA
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329.8 ± 16.7
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314.0 ± 31.3
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317.5 ± 36.8
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504.4 ± 31.3
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420.7 ± 49.0
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451.4 ± 28.1
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∑CLA
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10.8 ± 1.1
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12.5 ± 2.0
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11.8 ± 2.1
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19.6 ± 2.2
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14.1 ± 1.4
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18.7 ± 2.9
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∑ω6
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225.7 ± 11.4
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221.8 ± 25.8
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230.8 ± 26.7
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344.6 ± 24.4
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295.8 ± 39.1
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325.1 ± 20.2
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∑ω3
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82.2 ± 5.8
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68.8 ± 5.3
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66.2 ± 8.2
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124.9 ± 7.9
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97.4 ± 9.2
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96.1 ± 7.2
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EPA + DHA
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27.7 ± 2.4a
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22.2 ± 2.1b
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20.4 ± 3.3b
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36.0 ± 4.5
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31.8 ± 3.6
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29.1 ± 2.7
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P/S
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0.2 ± 0.0
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0.3 ± 0.0
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0.2 ± 0.1
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0.2 ± 0.0
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0.3 ± 0.0
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0.2 ± 0.0
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ω6/ω3
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2.8 ± 0.1
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3.3 ± 0.3
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3.6 ± 0.1
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2.8 ± 0.2
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3.0 ± 0.2
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3.4 ± 0.1
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IA
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0.5 ± 0.0
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0.5 ± 0.0
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0.5 ± 0.0
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0.5 ± 0.0
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0.5 ± 0.0
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0.5 ± 0.0
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IT
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1.2 ± 0.1
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1.1 ± 0.0
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1.3 ± 0.1
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1.2 ± 0.0
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1.2 ± 0.0
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1.2 ± 0.0
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h/H
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1.9 ± 0.1
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2.0 ± 0.1
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1.9 ± 0.1
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2.0 ± 0.1
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2.1 ± 0.1
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2.0 ± 0.1
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AFatty acids are as defined in Table 2. Fatty acids are presented on an mg/100 g muscle tissue basis. Values are least square means and standard error of the means for 8 Dorset, 8 White Suffolk, and 4 Merino sired lambs within raw and cooked analysis. Row means within raw and cooked meats showing differing superscript letters significantly differ (P < 0.05)
