| dc.description.abstract | Meat from lamb contained more saturated fatty acids than poultry. Consumption meat with high saturated fatty acids should be controlled due to aterosklerosis risk which lead to coroner heart attack. The objective of the research was to study fatty acids profile of local male lamb on different slaughter weight (SW) and muscle. Local lambs derived from Temanggung, aged 1.5-12 months were slaughtered at 6 categories SW with range 5-30 kg. The lamb was slaughtered and sampled for fatty acids determination especially on loin, leg, and shoulder muscles. The nested ANOVA was used to analyze data and any differences among the groups were M e r tested using Duncan Multiple Range Tests (DMRT). The results showed that different SW produced different lauric, myristic, palmitic, and palmittoleic acids (P<0.05), but myristolic, heptadecanoic, stearic, oleic, linoleic, and linolenic acids were not significant (P>0.05). Low lauric acids content can be found from 25,20,30,10,15 and 7 kg SW e.g. 3.86,11.41, 12.29,2 1.86,27.03 and 40.15 mgl100 g meat, respectively. Low myristat acids content were found from 25,20,30, 10,7 and 15 kg SW e.g. 34.57,47.50,58.34,82.42, 111.17 and 132.48 mg/100 g meat, respectively. Low palmitic acids content were found from 25,20,7,30,10 and 15 kg SW e.g 367.10,442.86,497.78,619.55,638.44 and 851.94 mg1100 g meat, respectively. Low palmitoleic acids content were from 10,7,30,25,20 and 15 kg SW e.g, 45.59,52,09,137.09,220.95, 249.63, 255.38 mg/lOO g meat, respectively. Average content of myristic, heptadecanoic, stearic, oleic, linoleic, and linolenic acids were 77.75,53.75,342.81,693.23, 1448.42 and 199.42 mgllOO g. meat, respectively. Fatty acids of lamb meat from loin, leg and shoulder were not significantly different e0.05), but from quantitative value of fatty acids from loin were lower. The lamb meat with the lowest lauric, myristic and pahitic acids were produced from 25 kg SW (aged 9 months), but lamb meat with the highest palmitoleic acids from 15 kg SW (aged 5 months). The quantitative value showed that fatty acids of lamb meat from loin were lower than lamb meat from leg and shoulder. | id |
