Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Serra, Andrea and Mele, Marcello and La Comba, Francesca and Conte, Giuseppe and Buccioni, Arianna and Secchiari, Pier Lorenzo (2009) Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights. Meat Science, 81/200 (2). pp. 396-404. ISSN 0309-1740

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Abstract

SUMMARY Eighteen Massese male lambs, fed mainly maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus Dorsi (LD), Triceps Brachii (TB) and Semimembranosus (Sm) muscles were collected. Milk from the lamb’s dams was sampled weekly. Fatty acid composition of milk and meat was determined. TB was the fattest muscle, Sm the leanest one and LD showed an intermediate value of total lipids, while the weight at slaughter did not influence total intramuscular fat content in any muscle. Although slaughter weight slightly affected overall fatty acid composition of muscles, rumenic acid and total CLA content in TB and Sm, but not in LD, significantly increased with slaughter weight. As regard milk fatty acid composition, the contents of total CLA, RA and others minor CLA isomers decreased during the first four weeks after lambing and then increased at the last control (five weeks). The animals slaughtered at a live weight of 14 and 17 kg showed a greater SCD enzyme activity (estimated by product/substrate ratio) and a higher rumen activity (estimated by means of branched chain and odd chain fatty acid content in meat) than animals slaughtered at 11 kg. Cis-7, trans-9 CLA content significantly increased with the slaughter age in TB and SM, while trans-7, trans-9 CLA, only increased in TB, and cis-8, cis-10 CLA, only increased in SM. Further studies are needed in order to verify weather the different behaviour of RA in LD muscle may be due to differences in muscle metabolism or fatty acid utilisation.

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