FATTY ACID PROFILE OF SHEEP AND HORSE MEAT UNDER AN EXTENSIVE PRODUCTION SYSTEM
DOI:
https://doi.org/10.15381/rivep.v24i3.2573Keywords:
fatty acids, meat, sheep, horseAbstract
This study compared the fat content and fatty acid profile of sheep and horse finished under grazing systems. The sheep (n=10) and horses (n=10) were slaughtered using Chilean standard procedures. Carcasses were stored for 24 h in a cold room (4 ºC). Analyses were carried out on the Longissimus lumborum muscle. Sheep meat had higher content of intramuscular fat and higher levels of saturated fatty acids, but lower levels of polyunsaturated fatty acids compared to horse meat (p<0.05). In the polyunsaturated to saturated fatty acid ratio and linoleic conjug content, sheep meat presented values lower than those founded for horse meat. However, sheep meat showed an n-6/n-3 (2.60) ratio within the recommended levels and good levels of desirable fatty acids (67.76%).Downloads
Downloads
Published
Issue
Section
License
Copyright (c) 2013 Lindon W. Mamani-Linares, Carmen Gallo
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
AUTHORS RETAIN THEIR RIGHTS:
a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.
b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Revista de Investigaciones Veterinarias del Perú (RIVEP).
c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).