Evaluation the cis and trans Fatty Acid Composition in the Sheep's Fat-Tail and Meat of Baluchi Sheep in South Khorasan Province

The common isoform of fatty acids in animal and herbal lipids are cis fatty acids, however in some sources such as milk and meat of ruminant, the trans fatty acids are more abundant as compared to the plant lipids. The trans fatty acids are very important because they increase the cardiovascular and heart attack. The heart disorders were increased by enhancing the concentration of omega-6 fatty acids and decreasing the concentration of omega-3 fatty acids in ration and blood. The types of pasture cause alter the fatty acid composition of lamb meat. For evaluation of heart function and health of heart, the artherosclosis and thrombogensis were calculated by the concentration of saturated and unsaturated fatty acids. Therefore, the subject of this study, evaluation of the fatty acid profiles of sheep's fat-tail and meat at different places of South Khorasan Province.
Material and Five samples of meat and fat-tail from the animal's abattoir in Birjand, Sarbisheh, Asadieh, Ferdows, Saraian, Ghaen, Boshroieh and Nehbandan cities were collected and frozen (40 samples of meat and fat-tail). The samples were frozen in -80oc freezer. Then, the oils were separated and the fatty acids were extracted and methylated by the method of Morrison and Smith (1964). After that, the 0.5 µl of methylated fatty acids were injected to gas chromatography instruments (Varian 4200). The capillary column CPSill 88 was used. The type of each fatty acid was designated with compare to the retention time in the standard peak. The quantity of fatty acids was determined by internal standard method. To evaluation the fatty acids ratio for health, the artherosclosis and thrombogensis indices were calculated based on saturated and unsaturated fatty acids. The data were analyzed by SAS software, and the mean were compared by tukey test (α=0.05).
The analysis of data revealed that the percentage of saturated fatty acids (SFA) was higher at fat-tail as compared to meat of sheeps. The meat had higher MUFA and PUFA (P This study revealed that sheep's meat had better fatty acids profiles as compared to fat-tail. The meat has higher ratio of PUFA/SFA and lower concentration of omega- fatty acids and the sheep's fat-tails had higher concentration of trans fatty acids and athrogencity index. Therefore the sheep meat may have a better quality as compared to fat-tail in south-khorasan. The natural pastures also may alter the fatty acid composition of meat and fat-tail's sheep.