Effect of genetic group on fatty acid composition in lamb's meat

الملخص EN

Fatty acid composition of homogenous samples from leg, loin and shoulder were studied in five lambs from each of Karadi,(K), Awassi(A) and their crossbred ^ A) lambs raised at animal farm, Department of Animal Production, Faculty of Agriculture,University of Dohuk.

Each group of lambs was kept in a separate pen, and concentrate (14.3% crude protein and 2538 k cal energy) was offered ad libitum.

All lambs were slaughtered when they reached their target weight (45kg).The highest numerically total fatty acid (g\ 100g fat) was recorded in crossbred lambs (161.68±14.18), followed by Karadi(152.68± 20.95), and Awassi (143.52±11.52).While, karadi lambs had significantly (p<0.05) more content of poly unsaturated fatty acid (12.70±0.45) compared to Awassi (10.79 ±0.25) and crossbred lambs(11.20±0.11).

Also Karadi lambs had significantly(p<0.05) higher content of n-6 especially C18:2 n-6 fatty acid (8.61± 0.22) compared to Awassi lambs (7.10±0.23) and crossbred lambs (7.48±0.21).The PUFA/ SFA and n-6:n-3 ratio were not significantly differ among different genetic group.