Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina

Autores
Garcia, Pilar Teresa; Casal, Jorge Jose; Fianuchi, S.; Magaldi, Juan Jose; Rodriguez, Fernando J.; Ñancucheo, Jorge Arie
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live weight on natural pasture with their dams. Fatty acid composition was also measured in 25 (five of each) Semitendinosus (ST), Semimembranosus (SM), Rectus femoris (RF), Gluteus (GLU) and Tensor fascia latea (TFL) muscles. Intramuscular fat percentages were similar for all muscles. Aspects of the fatty-acid patterns of relevance to human nutrition tended to favor the leg muscles with lower saturated fatty acids (SFA %), n−6/n−3 fatty acid ratios (p < 0.01) and higher concentrations of the conjugated linoleic acid (CLA) (p < 0.05). The estimated fatty acid concentrations (mg/100 g of meat) showed higher contribution of arachidonic (C20:4 n−6), eicosapentanoic (C20:5 n−3), docosapentanoic (C22:5 n−3) and docosahexanoic (C22:6 n−3) acids in leg compared to LD lipids.
Fil: Garcia, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Casal, Jorge Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Nacional de Investigaciones; Argentina.
Fil: Fianuchi, S. Universidad de Morón; Argentina.
Fil: Magaldi, Juan Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.
Fil: Rodriguez, Fernando J. Proyecto Cambio Rural; Argentina.
Fil: Ñancucheo, Jorge Arie. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.
Fuente
Meat Science 79 (3) : 541-548 (July 2008)
Materia
Lamb Meat
Lipids
Fatty Acids
Linoleic Acid
Carne de Cordero
Lípidos
Ácidos Grasos
Ácido Linoléico
Muscle Lipids
Conjugated Linoleic Acid (CLA)
Lípidos Musculares
Ácido Linoleico Conjugado (CLA)
n−3 PUFA
Región Patagónica
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6059
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oai_identifier_str oai:localhost:20.500.12123/6059
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of ArgentinaGarcia, Pilar TeresaCasal, Jorge JoseFianuchi, S.Magaldi, Juan JoseRodriguez, Fernando J.Ñancucheo, Jorge ArieLamb MeatLipidsFatty AcidsLinoleic AcidCarne de CorderoLípidosÁcidos GrasosÁcido LinoléicoMuscle LipidsConjugated Linoleic Acid (CLA)Lípidos MuscularesÁcido Linoleico Conjugado (CLA)n−3 PUFARegión PatagónicaThe concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live weight on natural pasture with their dams. Fatty acid composition was also measured in 25 (five of each) Semitendinosus (ST), Semimembranosus (SM), Rectus femoris (RF), Gluteus (GLU) and Tensor fascia latea (TFL) muscles. Intramuscular fat percentages were similar for all muscles. Aspects of the fatty-acid patterns of relevance to human nutrition tended to favor the leg muscles with lower saturated fatty acids (SFA %), n−6/n−3 fatty acid ratios (p < 0.01) and higher concentrations of the conjugated linoleic acid (CLA) (p < 0.05). The estimated fatty acid concentrations (mg/100 g of meat) showed higher contribution of arachidonic (C20:4 n−6), eicosapentanoic (C20:5 n−3), docosapentanoic (C22:5 n−3) and docosahexanoic (C22:6 n−3) acids in leg compared to LD lipids.Fil: Garcia, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Casal, Jorge Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Nacional de Investigaciones; Argentina.Fil: Fianuchi, S. Universidad de Morón; Argentina.Fil: Magaldi, Juan Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.Fil: Rodriguez, Fernando J. Proyecto Cambio Rural; Argentina.Fil: Ñancucheo, Jorge Arie. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.Elsevier2019-10-08T13:25:45Z2019-10-08T13:25:45Z2007-12-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S030917400700410Xhttp://hdl.handle.net/20.500.12123/60590309-1740https://doi.org/10.1016/j.meatsci.2007.12.009Meat Science 79 (3) : 541-548 (July 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:12Zoai:localhost:20.500.12123/6059instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:12.641INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
title Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
spellingShingle Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
Garcia, Pilar Teresa
Lamb Meat
Lipids
Fatty Acids
Linoleic Acid
Carne de Cordero
Lípidos
Ácidos Grasos
Ácido Linoléico
Muscle Lipids
Conjugated Linoleic Acid (CLA)
Lípidos Musculares
Ácido Linoleico Conjugado (CLA)
n−3 PUFA
Región Patagónica
title_short Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
title_full Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
title_fullStr Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
title_full_unstemmed Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
title_sort Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina
dc.creator.none.fl_str_mv Garcia, Pilar Teresa
Casal, Jorge Jose
Fianuchi, S.
Magaldi, Juan Jose
Rodriguez, Fernando J.
Ñancucheo, Jorge Arie
author Garcia, Pilar Teresa
author_facet Garcia, Pilar Teresa
Casal, Jorge Jose
Fianuchi, S.
Magaldi, Juan Jose
Rodriguez, Fernando J.
Ñancucheo, Jorge Arie
author_role author
author2 Casal, Jorge Jose
Fianuchi, S.
Magaldi, Juan Jose
Rodriguez, Fernando J.
Ñancucheo, Jorge Arie
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Lamb Meat
Lipids
Fatty Acids
Linoleic Acid
Carne de Cordero
Lípidos
Ácidos Grasos
Ácido Linoléico
Muscle Lipids
Conjugated Linoleic Acid (CLA)
Lípidos Musculares
Ácido Linoleico Conjugado (CLA)
n−3 PUFA
Región Patagónica
topic Lamb Meat
Lipids
Fatty Acids
Linoleic Acid
Carne de Cordero
Lípidos
Ácidos Grasos
Ácido Linoléico
Muscle Lipids
Conjugated Linoleic Acid (CLA)
Lípidos Musculares
Ácido Linoleico Conjugado (CLA)
n−3 PUFA
Región Patagónica
dc.description.none.fl_txt_mv The concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live weight on natural pasture with their dams. Fatty acid composition was also measured in 25 (five of each) Semitendinosus (ST), Semimembranosus (SM), Rectus femoris (RF), Gluteus (GLU) and Tensor fascia latea (TFL) muscles. Intramuscular fat percentages were similar for all muscles. Aspects of the fatty-acid patterns of relevance to human nutrition tended to favor the leg muscles with lower saturated fatty acids (SFA %), n−6/n−3 fatty acid ratios (p < 0.01) and higher concentrations of the conjugated linoleic acid (CLA) (p < 0.05). The estimated fatty acid concentrations (mg/100 g of meat) showed higher contribution of arachidonic (C20:4 n−6), eicosapentanoic (C20:5 n−3), docosapentanoic (C22:5 n−3) and docosahexanoic (C22:6 n−3) acids in leg compared to LD lipids.
Fil: Garcia, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Casal, Jorge Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Centro Nacional de Investigaciones; Argentina.
Fil: Fianuchi, S. Universidad de Morón; Argentina.
Fil: Magaldi, Juan Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.
Fil: Rodriguez, Fernando J. Proyecto Cambio Rural; Argentina.
Fil: Ñancucheo, Jorge Arie. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Chubut. Agencia De Extensión Rural Comodoro Rivadavia; Argentina.
description The concentrations of fatty acids were measured in total lipids, triacyglycerol and phospholipid fractions of intramuscular fat (IMF) from the Longissimus dorsi (LD) muscle of 10 lambs reared to approximately 30 kg live weight on natural pasture with their dams. Fatty acid composition was also measured in 25 (five of each) Semitendinosus (ST), Semimembranosus (SM), Rectus femoris (RF), Gluteus (GLU) and Tensor fascia latea (TFL) muscles. Intramuscular fat percentages were similar for all muscles. Aspects of the fatty-acid patterns of relevance to human nutrition tended to favor the leg muscles with lower saturated fatty acids (SFA %), n−6/n−3 fatty acid ratios (p < 0.01) and higher concentrations of the conjugated linoleic acid (CLA) (p < 0.05). The estimated fatty acid concentrations (mg/100 g of meat) showed higher contribution of arachidonic (C20:4 n−6), eicosapentanoic (C20:5 n−3), docosapentanoic (C22:5 n−3) and docosahexanoic (C22:6 n−3) acids in leg compared to LD lipids.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-23
2019-10-08T13:25:45Z
2019-10-08T13:25:45Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S030917400700410X
http://hdl.handle.net/20.500.12123/6059
0309-1740
https://doi.org/10.1016/j.meatsci.2007.12.009
url https://www.sciencedirect.com/science/article/pii/S030917400700410X
http://hdl.handle.net/20.500.12123/6059
https://doi.org/10.1016/j.meatsci.2007.12.009
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 79 (3) : 541-548 (July 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1842341371784986624
score 12.623145

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