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Examination of the fatty acid composition and lipogenic enzymes of perirenal adipose tissue in growing lambs

Published online by Cambridge University Press:  05 November 2021

S. E. Richards ,
A. M. Salter  and
P. J. Buttery
S. E. Richards
Affiliation:
Department of Applied Biochemistry, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom
A. M. Salter
Affiliation:
Department of Applied Biochemistry, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom
P. J. Buttery
Affiliation:
Department of Applied Biochemistry, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom
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Extract

Lamb consumption fell from 11.1 to 7.5 kg / year / person between 1960 and 1990 and in recent years has fallen even further (5.9kg / year / person in 1994, source MLC). There are a number of possible reasons for this, but the high saturated fat content of lamb is likely to be a major contributer. Health considerations have led to repeated calls to reduce saturated fat intake (Dept of Health, 1994). Lamb has particularly suffered because it has a higher content of the saturated fatty acid stearic acid (C18:0) than other red meats. This has a high melting point and gives cold lamb its unpopular texture. The majority of lipid in lamb comes from de-novo synthesis of the saturated fatty acid palmitate (C16:0) from acetate in the adipose tissue by the enzymes acetyl co-A carboxylase and fatty acid synthetase (FAS). Palmitate can be elongated to stearate (C18:0) and this can be desaturated to the potentially healthier monounsaturated fatty acid oleate (C18:l), by the enzyme stearoyl co-A desaturase (SCD). The aim of this work has been to examine the fatty acid profile of lamb during growth and the enzymes involved in fat deposition.

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Proceedings of the British Society of Animal Science , Volume 1997 , 1997 , pp. 189
Copyright
Copyright © British Society of Animal Science 1997

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