Abstract
The physical-chemical properties, fatty acid composition and thermal properties of goat subcutaneous (SF), tallow (TF) and intestinal (IF) fats were determined. SF differed from other fat types with respect to its lower melting (41.6 A degrees C), lower saponification (190.3 mg KOH/g) and higher iodine (40.4) values as compared to those of other fats. Goat fat types contained palmitic acid (C(16:0)), stearic acid (C(18:0)), oleic acid (C(18:1 omega 9)) and linoleic acid (C(18:2 omega 6)) as the major components of the fatty acid composition (23.06-23.52, 22.95-39.03, 21.94-36.16 and 1.96-2.22%, respectively). A differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T (peak)) of TF and IF were similar and determined as 34.02-35.24 and 9.95-10.72 A degrees C, respectively for the crystallization peaks and 15.11-18.26 and 50.70-52.76 A degrees C, respectively for the melting peaks in the DSC curves; but those of SF (27.14 and 4.36 A degrees C for crystallization peaks and 8.39 and 44.93 A degrees C for melting peaks) differed remarkably from those of other fat types.