The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids

• The effect of thermal processing on the fatty acid profile of pork and lamb meat was determined.
• Higher temperature of roasting caused an increase of saturated fatty acids.
• Higher temperature of roasting caused a decrease in the polyunsaturated fatty acids.
• The smallest changes in fatty acid composition were observed in grilled lamb legs.
• The heating processes did not cause changes in healthy properties of fatty acid composition.

The research was carried out on 32 crossbred pigs of Polish Large White × Danish Landrace with Duroc and 80 rams, crossbreds of the Prolific-Dairy Koludzka Sheep with the Ile de France, a meat sheep. The fodder for the animals was enriched with the unsaturated fatty acids originated mainly from linseed and rapeseed oils. The fatty acid profile was determined in cooked longissimus lumborum, roasted triceps brachii and raw ripened rump from pigs as well as in grilled lambs' legs and their corresponding raw materials. Roasting caused the most pronounced increase of the saturated fatty acids and decrease in the polyunsaturated fatty acids of heated pork muscles. The smallest changes were observed in grilled lamb legs. The heating processes applied in this study, in most cases, did not cause essential changes in the indices of pro-health properties of fatty acid, therefore meat in the majority fulfil the latest recommendations of EFSA and FAO/WHO according to human health.