Location: Forage and Livestock Production Unit
Title: Fatty acid composition of intramuscular fat from pastoral yak and Tibetan sheep Authors
|Wu, J -|
|Peng, Y -|
Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: October 15, 2009
Publication Date: November 8, 2009
Citation: Wu, J.P., Peng, Y.S., Brown, M.A. 2009. Fatty acid composition of intramuscular fat from pastoral yak and Tibetan sheep [abstract]. Journal of Animal Science. Paper No. T273. Avaliable: http://www.asas.org/pacificrim09/ASASCAAV-2009-AbstractBook.pdf. Interpretive Summary: Abstract only.
Technical Abstract: Fatty acid (FA) composition of intramuscular fat from mature male yak (n=6) and mature Tibetan sheep (n=6) grazed on the same pasture in the Qinghai-Tibetan Plateau was analyzed by gas chromatograph/mass spectrometer to characterize fat composition of these species and to evaluate possible differences in nutritional quality of meat from yak and Tibetan sheep. Percent C16 was observed in similar proportions for both yak and Tibetan sheep (22.1% and 22.4%, respectively). Percent C18 was less (P < 0.01) in Tibetan sheep (15.6%) than yak (23.8%) while Percent C18:1c9 was greater (P < 0.01) in Tibetan sheep (36.9%) compared to yak (30.7%). Percent C18:2c9, c12 and C18:3c9, c12, c15 were greater (P < 0.01) in Tibetan sheep (3.29 and 1.45%) compared to yak (1.94 and 0.83%). Percent short-chained FA, unsaturated FA, monounsaturated FA, and polyunsaturated FA were greater (P < 0.01) in Tibetan sheep (0.13, 53.6, 44.3 and 9.3%, respectively) than yak (0.08, 45.0, 39.4, and 5.6%, respectively). Percent conjugated linoleic acid (C18:2c9,t11, CLA) was greater (P < 0.01) in intramuscular fat of Tibet sheep than yak (1.19 vs. 0.67%) and percent saturated fatty acids in Tibetan sheep were less (P < 0.01) than yak (45.8 vs. 53.8%). The ratios of omega 3 to omega 6 fatty acids and polyunsaturated to saturated fatty acids were also greater (P < 0.01) in Tibetan sheep (0.41 and 0.22) than yak (0.28 and 0.11). Consequently, the fatty acid profile of Tibetan sheep intramuscular fat appears to be more favorable than that of yak.