Hostname: page-component-745bb68f8f-lrblm Total loading time: 0 Render date: 2025-01-15T14:32:37.776Z Has data issue: false hasContentIssue false
  • English
  • Français

Variations in the iodine value of fats from the fatty, muscular and bone tissues of mature Romney ewes

Published online by Cambridge University Press:  27 March 2009

F. B. Shorland ,
R. A. Barton  and
A. L. Rae
F. B. Shorland
Affiliation:
Fats Research Laboratory D.S.I.R., Wellington, New Zealand
R. A. Barton
Affiliation:
Sheep Husbandry Department, Massey College, Palmerston North, New Zealand
A. L. Rae
Affiliation:
Sheep Husbandry Department, Massey College, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

1. Investigations on the fats from different tissues of forty-eight Romney ewes have shown that the iodine numbers of the fats cover a wide range from 32·7 for a perinephric fat to 83·7 for the fat from a metacarpal bone, while the percentage fat varies from as low as 3·8 in a longissimus dorsi muscle sample up to as high as 95·5 in a perinephric fat sample.

2. The mean iodine values of the fat and percentage fat respectively in the tissues examined were as follows: perinephric, 39·8, 88·1; loin subcutaneous, 41·7, 80·9; loin intermuscular, 44·4, 71·4; longissimus dorsi muscle, 53·1, 7·7; femur, 45·1, 39·8; tibia-tarsus, 54·3, 30·6 and metacarpus, 79·9, 24·3.

3. In the carcass tissues the muscle fat was significantly higher in iodine value than the fat from the fatty tissues. In the long bones analysed, the fats from the metacarpus had a highly significantly greater iodine value than was found for the other bones or carcass tissues. The fat from the tibia-tarsus was comparable in iodine value to that of the muscle tissue while the iodine value of the fat from the femur approached that from a fatty tissue.

4. A distinctive feature of the fats examined was their variability in iodine value. The values varied between animals by 15·3 units for perinephric fat, by 13·0 units for subcutaneous fat, by 16·9 units for intermuscular fat and by 12·4 units for muscle fat.

5. The present results for the iodine values of the fats of Romney ewes generally agree with those obtained by Callow (1958) for Suffolk lambs. However, whereas in Suffolk sheep in accordance with the temperature theory of Henriques & Hansen (1901) the subcutaneous fats have higher iodine values than do the intermuscular fats, in the Romney sheep studied the reverse holds.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 59 , Issue 1 , August 1962 , pp. 1 - 4
Copyright
Copyright © Cambridge University Press 1962

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barnicoat, C. R. & Shorland, F. B. (1952). N.Z. J. Sci. Tech. 33 A, 16.Google Scholar
Callow, E. H. (1935 a). Rep. Fd Invest. Bd, Lond., p. 43.Google Scholar
Callow, E. H. (1935 b). Emp. J. Exp. Agric. 3, 80.Google Scholar
Callow, E. H. (1958). J. Agric. Sci. 51, 361.CrossRefGoogle Scholar
Callow, E. H. & Searle, S. R. (1956). J. Agric. Sci. 48, 61.CrossRefGoogle Scholar
Hartman, L. & Shorland, F. B. (1961). N.Z. J. Sci. 4, 16.Google Scholar
Henriques, V. & Hansen, C. (1901). Skand. Arch. Physiol. 11, 151.CrossRefGoogle Scholar
Kirton, A. H. & Barton, R. A. (1958). J. Agric. Sci. 51, 265.CrossRefGoogle Scholar
Moulton, C. R. & Trowbridge, P. F. (1909). J. Industr. Engng Chem. 1, 761.CrossRefGoogle Scholar
Shorland, F. B., Hansen, R. P. & Hogan, K. (1944). Emp. J. Exp. Agric. 12, 103.Google Scholar
Shorland, F. B. & de la Mare, P. B. D. (1944). J. Agric. Sci. 35, 39.CrossRefGoogle Scholar
Shorland, F. B., Weenink, R. O. & Johns, A. T. (1955). Nature, Lond., 175, 1129.CrossRefGoogle Scholar