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Comparison of fatty acid profile in lamb meat and baby food based on lamb meat

Nudda, Anna and Mele, Marcello and Serra, Andrea and Manca, Maria Grazia and Boe, Roberta and Secchiari, Pierlorenzo (2009) Comparison of fatty acid profile in lamb meat and baby food based on lamb meat. Italian Journal of Animal Science, Vol. 8 (Suppl. 2), p. 525-527. ISSN 1828-051X. Article.

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The aim of this study was to compare the fatty acid (FA) profile of fresh lamb meat with those of baby foods based on lamb meat. For this purpose, samples of commercial homogenized (HO) and lyophilized (LIO) baby food based on lamb meat and fresh lamb meat (FM) were analyzed for their FA composition. All fatty acids, except for oleic acid and conjugated linoleic acid (CLA), differed among the three baby products tested. The sum of omega-6 FA and the ratio omega 6/omega 3 FA were lower in FM and LIO meat compared to HO samples. The content of total PUFA n-3 was the highest in FM, because of its highest content of C18:3 n3, EPA, DPA and DHA compared to LIO and HO baby food. The content of arachidonic acid was more than 6-fold higher in FM compared to LIO and HO. This study evidenced the possibility of enhancing the FA profile of commercial baby food based on lamb meat by using meat with healthier FA profile.

Item Type:Article
ID Code:3029
Uncontrolled Keywords:Lamb, meat, fatty acids, baby food products
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/19 Zootecnica speciale
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze zootecniche
Publisher:Avenue media on behalf of Scientific Association of Animal Production (ASPA)
Publisher Policy:Depositato per gentile concessione dell'ASPA
Additional Information:Relazione presentata al 18. Congresso nazionale ASPA, Palermo, 9-12 giugno 2009.
Deposited On:18 Sep 2009 19:14

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