01923nam a2200265 a 450000100080000000500110000800800410001910000150006024500820007526001300015752011310028765300270141865300140144570000170145970000210147670000160149770000150151370000170152870000230154570000170156870000200158570000190160570000160162470000170164010234032017-06-02       2004    bl uuuu     u01u1 u    #d1 aDÍAZ, M.T  aFatty acid composition of lamb meat from Spain, Britain, Germany and Uruguay.  aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY (ICoMST), 50., 2004, Helsinki, Finland. Proceedings. Helsinkic2004  aThe fatty acid composition of intramuscular fat can be influenced by factors such as diet (Rhee, 2000), breed (Robelin, 1986), age (Link et al., 1970) and the level of fatness of animals (Nürnberg et al., 1998). On the other hand, the fatty acid composition influences the nutritive value and the palatability of the meat. In relation to the nutritive value, consumption of saturated fatty acids (SFA) has been associated with an increase of plasma cholesterol and plasma low density lipoprotein levels, which are linked at the same time to a major risk of coronary heart disease. Conjugated linoleic acid (CLA), which arises from microbial hydrogenation of dietary linoleic acid in the rumen, exhibits anticarcinogenic properties when is included in the diet at low levels (French et al., 2000). Additionally, meat flavour is influenced by the saturation rate of fatty acids (Purchas et al., 1979). The polyunsaturated fatty acids (PUFA) are more susceptible to oxidation than monounsaturated fatty acids (MUFA), their oxidation is primarily responsible for the oxidative meat flavour deterioration (Gatellier et al,, 2001).  aFATTY ACID COMPOSITION  aLAMB MEAT1 aÁLVAREZ, I.1 aDE LA FUENTE, J.1 aSAÑUDO, C.1 aCAMPO, M.M1 aOLIVER, M.A.1 aFONT I FURNOLS, M.1 aMONTOSSI, F.1 aSAN JULIÁN, R.1 aBRANSCHEID, W.1 aNUTE, G. R.1 aCAÑEQUE, V.