Carcass traits of Rambouillet and Merino × Rambouillet lambs and fatty acid profiles of muscle and subcutaneous adipose tissues as affected by new sheep production system

Meat Science

Volumn 65, Issue 2, 2003, Pages 693-699

  Rhee, Ki Soon ^a   Lupton, C J ^b   Ziprin, Y A ^a   Rhee, K C ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Adipose tissue; Carcass traits; Fatty acids; Muscle tissue; New sheep production system

Indexed keywords

FATTY ACIDS; LIPIDS; MUSCLE; NUTRITION;

CARCASS TRAITS;

MEATS;

LAMB; OVIS ARIES; TRITICUM AESTIVUM;

EID: 0038548619     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00290-5     Document Type: Article

References (15)

1. Chang, J. H. P., Lunt, D. K., & Smith, S. B. (1992). Fatty acid composition and fatty acid elongase and stearoyl-CoA desaturase activities in tissues of steers fed high oleate sunflower seed. Journal of Nutrition, 122, 2074-2080.
2. Chilliard, Y. (1993). Dietary fat and adipose tissue metabolism in ruminants, pigs, and rodents: a review. Journal of Dairy Science, 76, 3897-3931.
3. Ekeren, P. A., Smith, D. R., Lunt, D. K., & Smith, S. B. (1992). Ruminal biohydrogenation of fatty acids from high-oleate sunflower seeds. Journal of Animal Science, 70, 2574-2580.
4. Folch, J., Lees, M., & Sloane-Stanley, G. H. (1957). A simple method for the isolation and purification of total lipid from animal tissues. Journal of Biological Chemistry, 226, 497-509.
5. Larick, D. K., & Turner, B. E. (1989). Influence of finishing diet on the phospholipid composition and fatty acid profile of individual phospholipids in lean muscle of beef cattle. Journal of Animal Science, 67, 2282-2293.
6. Marmer, W. N., Maxwell, R. J., & Williams, J. E. (1984). Effect of dietary regimen and tissue site on bovine fatty acid profiles. Journal of Animal Science, 59, 109-121.
7. Metcalfe, L. D., & Wang, C. N. (1981). Rapid preparation of fatty acid methylesters using organic base-catalyzed transesterification. Journal of Chromatographic Science, 19, 530-535.
8. Rhee, K. S. (2000). Fatty acids in meats and meat products. In C. K. Chow (Ed.), Fatty acids in foods and their health implications, second edition - revised and expanded (pp. 83-108). New York: Marcel Dekker.
9. Rhee, K. S., Waldron, D. F., Ziprin, Y. A., & Rhee, K. C. (2000). Fatty acid composition of goat diets vs intramuscular fat. Meat Science, 54, 313-318.
10. Rhee, K. S., Ziprin, Y. A., Bishop, C. E., & Waldron, D. F. (1997). Composition and stability of goat meat patties as affected by breed type and feeding regimen. Journal of Food Science, 62, 949-953 & 962.
11. Rhee, K. S., Ziprin, Y. A., Ordonez, G., & Bohac, C. E. (1988). Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle location. Meat Science, 23, 201-210.
12. Rowe, A., Macedo, F. A. F., Visentainer, J. V., Souza, N. E., & Matsushita, M. (1999). Muscle composition and fatty acid profile in lambs fattened in drylot or pasture. Meat Science, 51, 283-288.
13. SAS. (1997). SAS® user's guide: statistics, version 6.11. Cary, NC: SAS Inst. Inc.
14. USDA. (1989). Composition of foods: lamb, veal and game products - raw, processed, prepared (Agriculture Handbook No. 8-17). Washington, DC: Human Nutrition Information Service, United States Department of Agriculture.
15. USDA. (1992). Official United States standards for grades of lamb, yearling mutton, and mutton carcasses. Washigton, DC: Agricultural Marketing Service, United States Department of Agriculture.