Perfil de ácidos grasos de la carne de cordero comercializada en la comunidad autónoma del País Vasco y Navarra
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Universidad del País Vasco/Euskal Herriko Unibertsitatea
info
Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, España
- Javier Álvarez Rodríguez
- Begoña Panea Doblado
- Jorge Hugo Calvo Lacosta
- Mireia Blanco Alibés
- José Alfonso Abecia Martínez
- Daniel Villalba Mata
- María Ángeles Latorre Górriz
Editorial: Asociación Interprofesional para el Desarrollo Agrario
ISBN: 978-84-606-7969-1
Ano de publicación: 2015
Volume: 2
Páxinas: 648-650
Congreso: Jornadas sobre producción animal (16. 2015. Zaragoza)
Tipo: Achega congreso
Resumo
Lamb meat survey was performed in the Basque Country and Navarre in order to characterize its fatty acid (FA) composition emphasizing on trans and CLA profiles. Samples were collected in spring (n=24) and winter (n=24) of 2013. Subcutaneous (SC) fat was analyzed by GC-FID. In general, very few differences were observed between collection periods. High variability was observed for trans-18:1 content and 2 different groups were clearly identified: 1) when trans-18:1 content was < 8%, 11t-18:1 was the predominant isomer; 2) but when trans-18:1 content was > 8%, 10t-18:1 was clearly the main isomer. The 2 groups were also clearly separated in the principal component analysis. The high variability observed among samples could be associated to different breeds and feeding managements.