Fatty Acid Composition and Conjugated Linoleic Acid Content in Various Carcass Parts of Kivircik Lambs

This investigation was conducted to determine the fatty acid composition of lamb meat. For this purpose, Kivircik lambs fattened intensively were slaughtered at the end of two-month fattening period. The fatty acid composition of the samples from leg, shoulder, rib, and breast parts of cold carcasses after slaughtering were analyzed for total saturated fatty acid (SFA), unsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and conjugated linoleic acid (CLA). In the legs SFA, MUFA, PUFA and CLA were found to be 42.96, 40.80, 5.61, and 1.18%, respectively. In the shoulder these were 43.48, 43.21, 3.59, and 0.85%; in ribs 40.61, 45.36, 4.67, and 1.09% and in breast 37.88, 51.39, 3.89, and 1.20%, respectively. The results showed that the breast part of a carcass was the most advantageous part in terms of fatty acids.