Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy
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Received: 26 February 2020 / Revised: 21 March 2020 / Accepted: 22 March 2020 / Published: 23 March 2020
The recognition of the role of food in the improvement and preservation of health is receiving more and more attention among consumers, especially in developed countries. Fats from red meats are considered quite unhealthy because of their high levels of cholesterol and saturated fatty acids. Healthier lipid profiles of red meats can be achieved by a proper feed composition of animals, but other factors, such as breed, sex, and live weight, are able to affect the nutritional properties of meats. This investigation aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the fatty acid composition of invisible (intramuscular) and visible (subcutaneous) fats of light lambs reared in Central Italy transhumant farms. They recently gained a Protected Geographical Indication label (European Union, Commission Implementing Regulation No. 475/2013), as ”Agnello del Centro Italia”. It is an income opportunity for local farms that passes through the nutritional valorization of lamb meat. The indices of nutritional quality of fats have showed that the meat of Italian Merino and Sopravissana lambs had better nutritional quality than the Bergamasca breed.