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

• Main Authors: Pierlorenzo Secchiari, Roberta Boe, Maria Grazia Manca, Andrea Serra, Marcello Mele, Anna Nudda
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2010-01-01
• Series: Italian Journal of Animal Science
• Subjects: Lamb, Meat, Fatty acids, Baby food products
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/498

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.