Pregledni rad

Fats and fatty acids of sheep meat

Marina Krvavica orcid.org/0000-0002-4431-5958 ; profesor visoke škole
Andrijana Kegalj orcid.org/0000-0001-5173-4731 ; predavač, Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Jelena Đugum ; Ministarstvo poljoprivrede, Ul. grada Vukovara 78, Zagreb

Sažetak

The share of fat and the composition of fatty acids are significant characteristics that affect the assessment of meat quality and meat
products. A significant change in the share of intramuscular fat and any change in the composition of fatty acids of the meat can
affect any quality aspect of meat and meat products. Fatty acids of meat (consisting mostly of 12 to 22 C atoms) consist of about 40%
of saturated, 40% of monounsaturated and about 2 – 25% of polyunsaturated fatty acids. Lower shares of short-chain (C8 – C10) fatty acids are present in sheep meat, out of which unsaturated methyl-branched bind to specific aroma of sheep meat (along with some other specific chemical compounds), whereas a high share of saturated, especially of saturated stearic fatty acid is responsible for
high melting point and adhesion of mutton tallow. The fact is that meat in general contains a high share of saturated and relatively
low share of polyunsaturated fatty acids, which can represent a risk factor for the appearance of some diseases, especially cardiovascular ones. On the other hand, the meat of ruminants contains a conjugated linoleic acid (CLA) and many positive physiological activities in organisms of animals and people are related to it. The content of fatty acids of the meat of ruminants is much more complicated than of the meat of non-ruminants, firstly because they contain more trans fatty acids, fatty acids with an odd number of C atoms, branched-chain fatty acids and fatty acids of conjugated double bonds. Creation of these fatty acids is the result of the action of enzymes of microorganisms in rumen of ruminants which decomposes structural components of plants and fatty acids of food, whereby numerous products appear, some of which are absorbed in the small intestine and are incorporated into the lipids of animal tissues. Except for sheep genotype, the most significant factors which affect the content of fatty acids of sheep meat are the system of breeding and feeding (nourishing fodder or pasture, botanical composition of pasture), age and carcass weight, sex and anatomical position. The share of fat and the content of fatty acid composition of sheep meat, along with other factors, affect significantly the sustainability and quality of meat in processing. A higher share of polyunsaturated fatty acids favors lipid deterioration (hydrolysis and oxidation of fat) during processing and storage of meat.

Ključne riječi

sheep meat; lipids of sheep meat; fatty acids of sheep meat

Hrčak ID:

104919

URI

https://hrcak.srce.hr/104919

Datum izdavanja:

29.4.2013.

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