Articles | Volume 61, issue 4
https://doi.org/10.5194/aab-61-395-2018
https://doi.org/10.5194/aab-61-395-2018
Original study
 | 
26 Oct 2018
Original study |  | 26 Oct 2018

Fatty acids in intramuscular fat of Ile de France lambs in two different production systems

Milan Margetín, Marta Oravcová, Jana Margetínová, and Róbert Kubinec

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Cited articles

Ackman, R. G.: The gas chromatograph in practical analyses of common and uncommon fatty acids for the 21st century, Anal. Chim. Acta, 465, 175–192, 2002. 
Arsenos, G., Kufidis, D., Zygoyiannis, D., Katsaounis, N., and Stamataris, C.: Fatty acid composition of lambs of indigenous dairy Greek breeds of sheep as affected by post-weaning nutritional management and weight at slaughter, Meat Sci., 73, 55–65, 2006. 
Aurousseau, B., Bauchart, D., Calichon, E., Micol, D., and Priolo, A.: Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs, Meat Sci., 66, 531–541, 2006. 
Aurousseau, B., Bauchart, D., Faure, X., Galot, A. L., Prache, S., Micol, D., and Priolo, A.: Indoor fattening of lambs raised on pasture: (1) Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle, Meat Sci., 76, 241–252, 2007a. 
Aurousseau, B., Bauchart, D., Galot, A. L., Prache, S., Micol, D., and Priolo, A.: Indoor fattening of lambs raised on pasture: (2) Influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle, Meat Sci., 76, 417–427, 2007b. 
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Short summary
Fatty acid composition in the intramuscular fat of the musculus longissimus dorsi of Ile de France purebred lambs in two production systems (lambs and ewes were assigned to pasture and fed without concentrates vs. lambs and ewes were assigned to a stable and fed with hay/silage and concentrates) was evaluated using gas chromatography. An analysis of variance was used for comparison. No such comparison had previously been carried out in Slovakia. Meat from lambs assigned to pasture was better.