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The Scientific World Journal
Volume 2014, Article ID 821904, 5 pages
http://dx.doi.org/10.1155/2014/821904
Research Article

Fatty Acid Composition and Conjugated Linoleic Acid Content in Different Carcass parts of Dağlıç Lambs

1High Graduate School of Karapınar Aydoğanlar, University of Selçuk, 42400 Konya, Turkey
2Department of Animal Science, Faculty of Agriculture, University of Selçuk, 42075 Konya, Turkey

Received 28 August 2013; Accepted 20 October 2013; Published 8 January 2014

Academic Editors: J. Klein and J. L. Romalde

Copyright © 2014 Ali Karabacak et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This study was conducted to compare fatty acid composition and content of conjugated linoleic acid (CLA) in different regions of sheep carcasses. Lambs of the Dağlıç breed were used for this purpose. Subsequent to a 68-day period of intensive fattening, fatty acids were examined in samples taken from the legs, shoulders, breasts, and ribs of lamb carcasses. According to the analysis, in leg, shoulder, breast, and rib, respectively, total saturated fatty acids (SFA) were found to be 40.38, 42.69, 42.56, and 40.27%, unsaturated fatty acids (MUFA) were found to be 40.38, 44.17, 46.17, and 49.50%, polyunsaturated fatty acids (PUFA) were found to be 4.79, 4.29, 3.80, and 3.72%, and CLAs were found to be 1.49, 1.69, 1.53, and 1.59%.