Effect of genetic group on fatty acid composition in lamb's meat
Other Title(s)
تأثير لحوم حملان المجاميع الوراثية على تركيب الأحماض الدهنية
Joint Authors
Oray, Khalil A. D.
Bakir, Ibrahim A.
al-Qas, Jalal Iliya
Source
Issue
Vol. 18, Issue 1 العلوم الزراعية و البيطرية (30 Jun. 2015), pp.42-46, 5 p.
Publisher
Publication Date
2015-06-30
Country of Publication
Iraq
No. of Pages
5
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Abstract 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.
American Psychological Association (APA)
al-Qas, Jalal Iliya& Oray, Khalil A. D.& Bakir, Ibrahim A.. 2015. Effect of genetic group on fatty acid composition in lamb's meat. Journal of Dohuk University،Vol. 18, no. 1 العلوم الزراعية و البيطرية, pp.42-46.
https://search.emarefa.net/detail/BIM-799433
Modern Language Association (MLA)
al-Qas, Jalal Iliya…[et al.]. Effect of genetic group on fatty acid composition in lamb's meat. Journal of Dohuk University Vol. 18, no. 1 Agricultural and Veterinary Sciences (Jun. 2015), pp.42-46.
https://search.emarefa.net/detail/BIM-799433
American Medical Association (AMA)
al-Qas, Jalal Iliya& Oray, Khalil A. D.& Bakir, Ibrahim A.. Effect of genetic group on fatty acid composition in lamb's meat. Journal of Dohuk University. 2015. Vol. 18, no. 1 العلوم الزراعية و البيطرية, pp.42-46.
https://search.emarefa.net/detail/BIM-799433
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 44-45
Record ID
BIM-799433