Premium
CHARACTERISTICS OF SOFT SUBCUTANEOUS FAT IN RAM LAMBS FED CORN AND CORN‐SILAGE DIETS
Author(s) -
MILLER GLENN J.,
KUNSMAN JOSEPH E.,
FIELD R. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02596.x
Subject(s) - stearic acid , silage , elaidic acid , subcutaneous fat , chemistry , oleic acid , food science , linoleic acid , corn oil , fatty acid , biochemistry , adipose tissue , organic chemistry
Softness of subcutaneous fat from ram lambs fed high corn silage or high corn diets varied within each dietary group, but, overall, fat from lambs fed the high corn‐silage was harder. Consistent decreases in stearic acid and increases in branched‐chain and odd‐numbered acids accompanied increases in fat softness both within each dietary group and between dietary groups. Results of this study suggest that the synthesis of even‐numbered, saturated acids is decreased as the fat becomes softer. Conversion of the high melting, even‐numbered, saturated stearic acid to oleic acid, the major acid found in the subcutaneous fat, causes considerable decreases in stearic acid with consequent increase in softness. Increases in linoleic and linolenic acids in fat from the high corn dietary group were not major factors in fat softness. Low levels of elaidic acid were found in all fat samples but the presence of this trans ‐acid was not involved in fat hardness.