Fatty acid composition and colour of lamb and sheep fats
2004
Corbo, S.(Poljoprivredni fakultet, Sarajevo (Bosnia and Herzegovina)) | Strucelj, D.(Prehrambeno-biotehnoloski fakultet, Zagreb (Croatia))
The influence of age, sex and breed of animals from controlled breeding in Central Bosnia on some characteristics of lamb and sheep fats obtained in laboratory by dry rendering of separable kidney fatty tissue was investigated. The fatty acid composition and colour index was determined in this samples and compared to commercial lamb and sheep fats, other animal fats (beef tallow and lard) as well as two vegetable fats (palm fat, hydrogenated vegetable fat) and sunflower oil. On the basis of statistical data evaluation for all individual fatty acids it was evident that only age of the animals affects the stearic acid content (higher in sheep fats than in lamb fats) as well as the myristic acid content (lower in sheep fats than in lamb fats). All investigated animal fats (in contrast to vegetable fats and oils) contained also a notable amount of certain fatty acids of unusual structure. Colour index of lamb fats was higher when compared to sheep fats. In all samples of lamb and sheep fats the absorption maximum in visible range of spectrum at 616-621 nm was evident, which was registered still only in beef fallow.
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