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Raw meat
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Cooked meat
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Fatty acidsA
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Ewe
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Wether
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Ewe
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Wether
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MC (%)
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72.6 ± 0.6
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71.2 ± 0.4
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61.4 ± 1.1
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59.5 ± 1.1
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IMF (%)
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3.2 ± 0.5
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3.5 ± 0.3
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5.8 ± 0.6
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4.6 ± 0.4
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∑FA
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2963 ± 475.2
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3182 ± 280.1
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5292 ± 548.9
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4223 ± 342.9
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14:0
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50.2 ± 13.7
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49.5 ± 5.6
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90.3 ± 24.4
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68.7 ± 6.9
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16:0
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637.9 ± 112.4
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712.6 ± 70.2
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1123 ± 135.5
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917.4 ± 74.7
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18.0
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481.2 ± 86.4
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559.2 ± 58.2
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908.7 ± 102.4
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736.8 ± 71.5
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16:1ω7c
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35.3 ± 7.1
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36.4 ± 4.0
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65.9 ± 12.6
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48.8 ± 4.4
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18:1ω9c
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1055 ± 186.0
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1177 ± 121.1
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1990 ± 222.1
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1547 ± 137.7
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18:1ω7c
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61.5 ± 7.6
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60.8 ± 4.2
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103.7 ± 9.4
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75.7 ± 5.8
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18:1ω7t
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59.2 ± 12.6
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53.5 ± 5.8
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128.3 ± 20.2
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82.7 ± 9.9
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18:2ω6 (LA)
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174.7 ± 22.9
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161.1 ± 10.2
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265.7 ± 27.6
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221.1 ± 15.0
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18:3ω3 (ALA)
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31.9 ± 4.5
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30.8 ± 3.0
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57.5 ± 7.1
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43.2 ± 4.3
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20:4ω6 (ARA)
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48.4 ± 3.0
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42.2 ± 3.0
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66.3 ± 9.8
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61.1 ± 4.6
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20:5ω3 (EPA)
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19.2 ± 1.5
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17.6 ± 1.4
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24.3 ± 2.5
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24.7 ± 2.2
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22:6ω3 (DHA)
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6.1 ± 1.0
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5.4 ± 0.7
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7.9 ± 1.1
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8.4 ± 1.0
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22:5ω3 (DPA)
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16.7 ± 0.9
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13.8 ± 0.8
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23.6 ± 2.7
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21.9 ± 1.5
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∑SFA
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1307 ± 225.5
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1444 ± 137.9
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2324 ± 272.4
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1902 ± 156.7
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∑MUFA
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1314 ± 224.8
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1430 ± 139.1
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2464 ± 280.6
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1890 ± 163.6
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∑PUFA
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341.9 ± 29.6
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308.1 ± 17.8
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503.9 ± 43.6
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431.3 ± 28.7
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∑CLA
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13.4 ± 2.2
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10.7 ± 0.9
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19.3 ± 1.8
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15.8 ± 1.6
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∑ω6
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239.4 ± 25.7
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216.8 ± 12.8
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352.3 ± 38.2
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301.1 ± 19.8
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∑ω3
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77.5 ± 5.2
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70.7 ± 5.1
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117.5 ± 6.4
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101.3 ± 8.1
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EPA + DHA
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25.3 ± 2.3
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23.0 ± 2.0
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32.2 ± 3.5
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33.1 ± 3.1
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P/S
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0.3 ± 0.0
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0.2 ± 0.0
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0.2 ± 0.0
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0.2 ± 0.0
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ω6/ω3
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3.2 ± 0.3
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3.2 ± 0.1
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3.0 ± 0.3
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3.0 ± 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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IT
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1.1 ± 0.0
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1.2 ± 0.0
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1.2 ± 0.1
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1.2 ± 0.0
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h/H
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2.0 ± 0.1
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1.9 ± 0.1
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2.1 ± 0.1
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2.0 ± 0.0
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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 ewe and 12 wether lambs within raw and cooked analysis. Row means within raw and cooked meats showing differing superscript letters significantly differ (P < 0.05)
