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noic, docosahexaenoic, total n-3 PUFA and total PUFA decreased (P < 0.05) with
supplementation. The proportion of linolenic acid, one of n-3 PUFA, in LD from T0
goats was six times higher than that of LD from T100.
3.2 Fatty Acid Composition in Minced Meat (MM)
The proportion of oleic, total MUFA, CLA, total unsaturated fatty acids (UFA) as
well as n-6/n-3 PUFA ratio increased (P < 0.05) with higher levels of concentrate
supplementation (Table 3). The proportion of CLA in T100 goats was more than
two times higher than that recorded in T0 goats. Minced meat from concentratesupplemented goats (T33, T66 and T100) had an almost 50% higher (P < 0.05)
proportion of trans-MUFA than that of T0 goats, mainly due to trans-7- octadecenoic
acid (C18:1 t7) (Table 3). However, MM from higher levels of concentrate supplementation, T66 and T100, had comparable proportions of UFA, MUFA and CLA as
well as n-6/n-3 PUFA ratio. On the other hand, the proportion of stearic, linolenic,
n-3 PUFA and total PUFA decreased with higher concentrate supplementation. The
proportion of total PUFA in T100 goats was nearly half that recorded in T0 goats.
3.3 Fatty Acid Composition in Omental Fat (OF)
Concentrate supplementation had limited effects on the fatty acid composition in
OF compared to other fat depots studied. The proportion of CLA and trans-MUFA
increased (P < 0.05) with supplementation (Table 4). Omental fat from T66 and
T100 goats had similar but 51% higher (P < 0.05) proportion of CLA than that of
other dietary groups. On the other hand, the proportion of palmitic and total saturated fatty acids (SFA) decreased (P < 0.05) with supplementation.
3.4 Distribution of Fatty Acids in MM, LD and OF
Principal component one (PC1), which explained 63% of the variance in fatty acid
composition, clearly separated LD from OF (Fig. 1). Minced meat was weakly separated from other depots along PC2, which explained 25% of the observed variance.
Longissimus dorsi muscle was strongly associated with unsaturated fatty acids
(UFA) especially PUFA, including n-3 and n-6 PUFA families (Fig. 2). On the other
hand, OF was associated with SFA, whereas MM was associated with MUFA
(Fig. 2). Specifically, LD muscle was associated with linolelaidic, oleic and heptadecanoic acids (Fig. 3). Omental fat was strongly linked with higher proportions
of capric, octadecanoic and stearic acids. Minced meat was associated with CLA
and palmitic and myristic acids along PC2 (Fig. 3).
Effects of Concentrate Supplementation on the Fatty Acid Composition of Fat Depots…
noic, docosahexaenoic, total n-3 PUFA and total PUFA decreased (P < 0.05) with
supplementation. The proportion of linolenic acid, one of n-3 PUFA, in LD from T0
goats was six times higher than that of LD from T100.
3.2 Fatty Acid Composition in Minced Meat (MM)
The proportion of oleic, total MUFA, CLA, total unsaturated fatty acids (UFA) as
well as n-6/n-3 PUFA ratio increased (P < 0.05) with higher levels of concentrate
supplementation (Table 3). The proportion of CLA in T100 goats was more than
two times higher than that recorded in T0 goats. Minced meat from concentratesupplemented goats (T33, T66 and T100) had an almost 50% higher (P < 0.05)
proportion of trans-MUFA than that of T0 goats, mainly due to trans-7- octadecenoic
acid (C18:1 t7) (Table 3). However, MM from higher levels of concentrate supplementation, T66 and T100, had comparable proportions of UFA, MUFA and CLA as
well as n-6/n-3 PUFA ratio. On the other hand, the proportion of stearic, linolenic,
n-3 PUFA and total PUFA decreased with higher concentrate supplementation. The
proportion of total PUFA in T100 goats was nearly half that recorded in T0 goats.
3.3 Fatty Acid Composition in Omental Fat (OF)
Concentrate supplementation had limited effects on the fatty acid composition in
OF compared to other fat depots studied. The proportion of CLA and trans-MUFA
increased (P < 0.05) with supplementation (Table 4). Omental fat from T66 and
T100 goats had similar but 51% higher (P < 0.05) proportion of CLA than that of
other dietary groups. On the other hand, the proportion of palmitic and total saturated fatty acids (SFA) decreased (P < 0.05) with supplementation.
3.4 Distribution of Fatty Acids in MM, LD and OF
Principal component one (PC1), which explained 63% of the variance in fatty acid
composition, clearly separated LD from OF (Fig. 1). Minced meat was weakly separated from other depots along PC2, which explained 25% of the observed variance.
Longissimus dorsi muscle was strongly associated with unsaturated fatty acids
(UFA) especially PUFA, including n-3 and n-6 PUFA families (Fig. 2). On the other
hand, OF was associated with SFA, whereas MM was associated with MUFA
(Fig. 2). Specifically, LD muscle was associated with linolelaidic, oleic and heptadecanoic acids (Fig. 3). Omental fat was strongly linked with higher proportions
of capric, octadecanoic and stearic acids. Minced meat was associated with CLA
and palmitic and myristic acids along PC2 (Fig. 3).
Effects of Concentrate Supplementation on the Fatty Acid Composition of Fat Depots…