Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

• A survey of lamb chops collected at the retail level was conducted.
• Two highly polar GC columns were used to provide a more complete FA isomer composition.
• Lamb samples could be divided in two groups: 10t-shifted and non-shifted.
• One group had high 10t-18:1 content while the other had higher 11t- than 10t-18:1.

A survey of commercially available lamb meat was performed in northern Spain in order to evaluate their fatty acid (FA) composition with emphasis on trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers. Samples were collected in spring (n = 24) and winter (n = 24) of 2013, and were obtained in about equal numbers from grocery stores and butcher-shops. Subcutaneous fat, known to be a sensitive indicator of TFA content in ruminants, was analyzed by GC-FID. In general, very few differences were observed between collection periods and type of stores because of the high variability within the groups that was believed to be associated with differences in genetics and feeding strategies. However, the 10t/11t ratio of all samples showed two clearly identifiable groups irrespective of the source: 1) when 10t/11t was > 1, 10t-shifted samples; 2) when 10t/11t was ≤ 1, non-shifted samples where 11t-18:1 was the predominant isomer. These two groups were clearly identified and associated with distinct FAs using principal component analysis.