AJABS Cover
Frequency: Continuous
ISSN: 1557-4989 (Print)
ISSN: 1557-4997 (Online)
Research Article Open Access

The Influence Of Isomerised Plant Oils With High Content Of Conjugated Dienes Of Linoleic Acids c9,t11 And t10,c12 On The Fat Reduction In The Carcass And Meat of Lamb

B. Patkowska-Sokola1, R. Bodkowski1, W. Walisiewicz-Niedbalska2 and S. Zielinski3
  • 1 nstitute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, ul Chelmonskiego 38c, 51-630 Wroclaw, Poland
  • 2 Institute of Industrial Chemistry Research im. I. Moscickiego ul. Rydygiera 8, 01-793 Warsaw, Poland
  • 3 Institute of Inorganic Technology and Mineral Fertilizers, Wroclaw University of Technology, ul. Smoluchowskiego 25, 50-372 Wroclaw, Poland

Abstract

An influence of isomerised poppy seed oil on lamb body fat and fat content in meat, and also fatty acids content was determined in the research. As a result of poppy seed oil isomerisation, the synthesis of conjugated dienes of linoleic acid of trans-10, cis-12 and cis-9, trans-11 configuration in amounts 34.3% and 32.2%, respectively, occurred. The enrichment of feed dose of fattening lambs with this additive caused body fat reduction at a level from 13 to 37%, and a lowering of fat content in muscular tissue from 13 to 27 percentage points. An addition of isomerised poppy seed oil also profitably modified the content of fatty acids in adipose tissues causing an increase of biologically active beneficial components such as : c9,t11 and t10,c12 isomers of linoleic acid, vaccenic acid, and a decrease of saturated fatty acids content.

American Journal of Agricultural and Biological Sciences
Volume 2 No. 4, 2007, 224-233

DOI: https://doi.org/10.3844/ajabssp.2007.224.233

Submitted On: 19 May 2007 Published On: 31 December 2007

How to Cite: Patkowska-Sokola, B., Bodkowski, R., Walisiewicz-Niedbalska, W. & Zielinski, S. (2007). The Influence Of Isomerised Plant Oils With High Content Of Conjugated Dienes Of Linoleic Acids c9,t11 And t10,c12 On The Fat Reduction In The Carcass And Meat of Lamb. American Journal of Agricultural and Biological Sciences, 2(4), 224-233. https://doi.org/10.3844/ajabssp.2007.224.233

Open AccessCopyright: © 2007 B. Patkowska-Sokola, R. Bodkowski, W. Walisiewicz-Niedbalska and S. Zielinski. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

  • 3,703 Views
  • 4,019 Downloads
  • 0 Citations

Download

Keywords

  • lambs
  • isomerised poppy seed oil
  • CLA
  • body fat
  • fatty acids profile