|Davila El Rassi, G -|
|Banskalieva, V -|
Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: April 21, 2010
Publication Date: August 4, 2010
Citation: Davila El Rassi, G., Banskalieva, V., Brown, M.A. 2010. Fatty acid composition including cis-9, trans-11 CLA of cooked ground lamb [abstract]. American Society of Animal Science Annual Meeting, July 11-15, 2010, Denver, CO. Available on-line: http://adsa.asas.org/meetings/2010/toc.asp Interpretive Summary: Abstract Only.
Technical Abstract: Little information is available on effect of cooking on beneficial fatty acids such as conjugated linoleic acid (CLA) and n-3 polyunsaturated fatty acids (PUFA). The objective of this study was to examine impact of cooking on the FA composition of ground lamb of two different muscles. Samples were prepared from trimmed, ground steaks of m. Longissimus lumborum (LL) and m. Semimembranosus (SM) from forage-fed Suffolk x Katahdin lambs. Patties were broiled in a conventional oven at 2050C, for 6.25 min on each side to internal temperature of 710C. Raw and cooked patties were subjected to proximate and FA analyses. Data were analyzed by mixed model procedures with linear models including fixed effects of treatment (raw vs. cooked, subunit), muscle type (sub-subunit), and treatment x muscle type. After broiling, fat content increased from 2.83 to 4.98% (p<0.001), and from 3.89 to 6.04% (p<0.001), respectively for SM and LL patties, whereas no changes in levels of total saturated, monounsaturated and polyunsaturated FA were observed for either muscle type. No treatment differences were found in percent CLA (0.53, 0.58%, raw vs. cooked) or CLA as mg/g fat in SM (6.45, 6.72, raw vs. cooked) and in LL (6.2, 5.9, raw vs. cooked) was found. However, content of CLA as mg/100 g of cooked lamb increased from 18.1 (raw) to 33.2 (p<0.01) and from 24.05 (raw) to 35.8 (p<0.001), respectively for SM and LL patties. Averaged over muscle, a trend (p<0.1) for lower proportion of vaccenic acid in cooked (1.64%) vs. raw meat (2.15%) was observed. The ratio n-6 PUFA/n-3 PUFA slightly increased from 5.7 (raw) to 6.0 (cooked) (p<0.01) and from 5.8 (raw) to 6.1 (cooked) (p<0.01), respectively for SM and LL. Results imply broiling did not cause thermal degradation of CLA levels and that a serving portion (100g) of cooked lamb provides over 34 mg of CLA. Despite the small changes of n-6 PUFA/n-3 PUFA ratio, broiling could be considered as a method preserving the nutritional value of lamb.