Seasonal variation in the fatty acid profile in meat of Sarda suckling lambs

Abstract

This study evaluated temporal changes in fatty acid (FA) composition of meat from Sarda suckling lambs reared in Sardinia, with emphasis on polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA). From December to April, 25 lambs were randomly chosen in a slaughter house and slaughtered at about 30 days of age (5 lambs/rearing month). From each carcass, the Femoral biceps muscle was used to determine the chemical and FA composition. Intramuscular lipid content ranged from 1.72% to 2.34% and protein content from 19.2% to 20.2%. Concentrations of several FA and FA groups were significantly influenced by rearing month. The greatest variation between months was observed for monounsaturated FA (MUFA), which ranged from 35.3% to 43.5%, and total PUFA, which varied from 18% to 26% of total FA. The content of FA of interest, especially α-linolenic (18:3 n-3) acid, CLA and long chain PUFA n-3, i.e. EPA (20:5 n-3), DPA (22:5 n-3) and DHA (22:6 n-3), did not vary among months. Lamb meat analysed in the study evidenced a constant amount of FA of nutritional interest, especially of the omega-3 family and CLA, in all months.

Highlights

• Composition and fatty acid profile of meat from Sarda suckling lambs were evaluated during different months of production.

• Suckling lamb meat evidenced a low fat content and a constant amount of PUFA n-3 in all slaughter months.

• PUFA n-3 and CLA did not vary with slaughter months in suckling lambs.

Keywords:

• Suckling lamb meat
• slaughter month
• fatty acids
• nutritional indexes
• chemical composition

Acknowledgements

The authors thank Roberto Rubattu for rendering technical assistance and the Forma Centro Carni Srl (Macomer, Sardinia, Italy) for providing the meat samples. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Disclosure statement

No potential conflict of interest was reported by the authors.