03045naa a2200397 a 450000100080000000500110000800800410001902400390006010000160009924501180011526000090023350003890024252015640063165000180219565000130221365000100222665000120223665000120224865000160226065000120227665300160228865300090230465300160231365300220232970000160235170000210236770000160238870000160240470000170242070000230243770000170246070000200247770000150249770000170251277301180252910289152020-05-05       2005    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2005.03.0202DOI1 aDÍAZ, M.T.  aFatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay  c2005  aArticle history: Received 17 December 2004 // Received in revised form 23 March 2005 // Accepted 23 March 2005. Acknowledgements: This work has been made possible by funding from Agencia Espanñola de Cooperación Internacional, Spanish INIA (Instituto Nacional de Investigacio´n y Tecnología Agraria y Alimentaria) and Uruguayan INIA(Instituto Nacional de Investigacio´n Agraria).  aThe fatty acid composition of commercial lambs from different production systems of Spain, Germany, United Kingdom and of two types of Uruguayan lambs (heavy and light) was studied. Concentrate fed lambs, as Spanish lambs, displayed the highest proportions of linoleic acid (C18:2), while Uruguayan lambs, reared under extensive grazing conditions, showed the highest proportions of linolenic acid (C18:3), due to the great concentration of this fatty acid in grass. German and British lambs, which were fed grass and concentrate, displayed intermediate proportions of linolenic acid (C18:3). Heavy Uruguayan lambs had higher intramuscular fat content (5.92%) than German (4.25%) and British (4.32%) lambs, and this content was twofold higher than light lambs (Spanish (2.41%) and light Uruguayan (3.05%)). Heavy Uruguayan, German and British lambs had a low polyunsaturated/saturated (P/S) ratio due to their high saturated fatty acid (SFA) content and proportion. Principal component analysis was performed to study the relationship between fatty acids. Spanish lambs were clearly separated from the other types and were situated close to the proportions of short chain and n  6 fatty acids and n  6/n  3 ratio in the data plot for fatty acid proportions. Light Uruguayan lambs were located close to long chain fatty acids, and heavy Uruguayan and British lambs were placed near the antithrombotic potential (ATT), stearic acid (C18:0), SFA and conjugated linoleic acid (CLA) proportions. German lambs were located between Spanish lambs and the other types.  aACIDOS GRASOS  aALEMANIA  aCARNE  aCORDERO  aESPAÑA  aREINO UNIDO  aURUGUAY  aFATTY ACIDS  aLAMB  aMEAT ORIGIN  aPRODUCTION SYSTEM1 aALVAREZ, I.1 aDE LA FUENTE, J.1 aSAÑUDO, C.1 aCAMPO, M.M.1 aOLIVER, M.A.1 aFONT I FURNOLS, M.1 aMONTOSSI, F.1 aSAN JULIÁN, R.1 aNUTE, G.R.1 aCAÑEQUE, V.  tMeat Science, Volume 71, Issue 2, October 2005, Pages 256-263. DOI: https://doi.org/10.1016/j.meatsci.2005.03.020