Perfil de ácidos grasos de la carne de cordero comercializada en la comunidad autónoma del País Vasco y Navarra

• L. Bravo Lamas ^[1] ; L.J.R. Barron ^[1] ; I. Etaio ^[1] ; N. Aldai ^[1]
  1. [1] UPV/EHU
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 648-650
• Idioma: español
• Títulos paralelos:
  • Fatty acids profile of lamb meat commercialized in the Basque Country and Navarre
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• Resumen

  • 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.