Table 4
Gender influence on raw and cooked lamb meat quality (LSM ± SEM)

	Raw meat		Cooked meat
Fatty acidsA	Ewe	Wether	Ewe	Wether
MC (%)	72.6 ± 0.6	71.2 ± 0.4	61.4 ± 1.1	59.5 ± 1.1
IMF (%)	3.2 ± 0.5	3.5 ± 0.3	5.8 ± 0.6	4.6 ± 0.4
∑FA	2963 ± 475.2	3182 ± 280.1	5292 ± 548.9	4223 ± 342.9
14:0	50.2 ± 13.7	49.5 ± 5.6	90.3 ± 24.4	68.7 ± 6.9
16:0	637.9 ± 112.4	712.6 ± 70.2	1123 ± 135.5	917.4 ± 74.7
18.0	481.2 ± 86.4	559.2 ± 58.2	908.7 ± 102.4	736.8 ± 71.5
16:1ω7c	35.3 ± 7.1	36.4 ± 4.0	65.9 ± 12.6	48.8 ± 4.4
18:1ω9c	1055 ± 186.0	1177 ± 121.1	1990 ± 222.1	1547 ± 137.7
18:1ω7c	61.5 ± 7.6	60.8 ± 4.2	103.7 ± 9.4	75.7 ± 5.8
18:1ω7t	59.2 ± 12.6	53.5 ± 5.8	128.3 ± 20.2	82.7 ± 9.9
18:2ω6 (LA)	174.7 ± 22.9	161.1 ± 10.2	265.7 ± 27.6	221.1 ± 15.0
18:3ω3 (ALA)	31.9 ± 4.5	30.8 ± 3.0	57.5 ± 7.1	43.2 ± 4.3
20:4ω6 (ARA)	48.4 ± 3.0	42.2 ± 3.0	66.3 ± 9.8	61.1 ± 4.6
20:5ω3 (EPA)	19.2 ± 1.5	17.6 ± 1.4	24.3 ± 2.5	24.7 ± 2.2
22:6ω3 (DHA)	6.1 ± 1.0	5.4 ± 0.7	7.9 ± 1.1	8.4 ± 1.0
22:5ω3 (DPA)	16.7 ± 0.9	13.8 ± 0.8	23.6 ± 2.7	21.9 ± 1.5
∑SFA	1307 ± 225.5	1444 ± 137.9	2324 ± 272.4	1902 ± 156.7
∑MUFA	1314 ± 224.8	1430 ± 139.1	2464 ± 280.6	1890 ± 163.6
∑PUFA	341.9 ± 29.6	308.1 ± 17.8	503.9 ± 43.6	431.3 ± 28.7
∑CLA	13.4 ± 2.2	10.7 ± 0.9	19.3 ± 1.8	15.8 ± 1.6
∑ω6	239.4 ± 25.7	216.8 ± 12.8	352.3 ± 38.2	301.1 ± 19.8
∑ω3	77.5 ± 5.2	70.7 ± 5.1	117.5 ± 6.4	101.3 ± 8.1
EPA + DHA	25.3 ± 2.3	23.0 ± 2.0	32.2 ± 3.5	33.1 ± 3.1
P/S	0.3 ± 0.0	0.2 ± 0.0	0.2 ± 0.0	0.2 ± 0.0
ω6/ω3	3.2 ± 0.3	3.2 ± 0.1	3.0 ± 0.3	3.0 ± 0.1
IA	0.5 ± 0.0	0.5 ± 0.0	0.5 ± 0.0	0.5 ± 0.0
IT	1.1 ± 0.0	1.2 ± 0.0	1.2 ± 0.1	1.2 ± 0.0
h/H	2.0 ± 0.1	1.9 ± 0.1	2.1 ± 0.1	2.0 ± 0.0