Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid

Gilka, J; Jelı́nek, P.; Janková, B; Knesel, P; Krejci,; Mašek, Josef; Dočekalová, Hana

doi:10.1016/0309-1740(89)90045-4

Cited by 18 publications

(11 citation statements)

References 10 publications

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“…Control group had the highest values of basic amino acids. The results presented here were very close to the data reported by Gilka et al, (1989) who found that the same total essential amino acids of lamb meat was 30.88g/100g protein. In general, lamb fed on leuceana hay had higher total amino acids than control.…”

Section: Resultssupporting

confidence: 92%

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Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

El-Aal

Suliman²

2008

BIOTEC ANIM HUSB

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Twenty growing crossbred male lambs (¾ chios. ¼ ossimi and ½ chios. ½ ossimi) of 15.25 ± 2.00 kg initial average body weight and three months old were divided into four groups. All groups were fed on concentrate feed mixture plus 1% of live body weight wheat straw for 169 days. Four levels (zero, 200g, 400g and 600g) of leucaena hay were used. Final weight and carcass traits were evaluated. Color (L, a, b), proximate composition, pH, acidity, expressible water, water holding capacity, cooking loss, amino acid and minerals contents of meat were determined. Sensory evaluation of cooked meat was also evaluated.The results revealed that, Hindquarter, shoulder, and sets weight were significantly (p ≤ 0.05) different. Moisture, protein, fat and ash content of fresh meat were ranged from 73.72 to 76.23%, 20.06 to 20.80 %, 2.41 to 4.12% and 1.01 to 1.08%, respectively. Expressible water, water holding capacity and pH were significantly (p ≤ 0.05) different. No significant (p ≤ 0.05) differences were found in color (L, a, b), acidity and cooking loss of meat. Amino acids and minerals contents of all meat samples were varied. Cooked meat of group four had the highest scores of tenderness, juiciness, flavor and over all acceptability 4.6, 4.5, 4.4 and 4.5, respectively. This study suggested that the leucaena hay is suitable for lamb feeding. Produced lamb meat had high chemical and sensory quality.

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Section: Resultssupporting

confidence: 92%

“…Lamb meat is an important source of protein, fat and trace elements (Gilka, et al, 1989;Lombardi-Boccia, et al, 2005). Knowledge of the bioavailability of dietary mineral elements and the biological significance of mineral had increased rapidly during the last decade.…”

Section: Introductionmentioning

confidence: 99%

Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

El-Aal

Suliman²

2008

BIOTEC ANIM HUSB

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“…An increase in the odd-chain fatty acid contents might be due to some alteration in ruminal fermentation products. Augmented odd chain fatty acid concentration has been attributed to the substitution of propionate for acetate in de novo fatty acid synthesis (Marmer et al, 1985;Gilka et al, 1989).…”

Section: Saturated and Monounsaturated Fatty Acidsmentioning

confidence: 99%

Effect of various protein sources in feed on the fatty acid composition of adipose depots in lambs

Popova

Yossifiov

Kozelov

et al. 2015

Emir. J. Food Agric

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“…In chemical process, propionic acid could minimize rumen biohydrogenation, making unsaturated fatty acid lead to small intestine without experiencing process of rumen hydrogenation (Marmer et al, 1985;Gilka et al, 1989). Meat quality is also influenced by the availability of sufficient propionic acid, the sufficient propionic acid content cause unsaturated fatty acid content in meat increases.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Methanogenic Inhibitor Feed on Propionic Acid and Lamb Meat Chemical Quality

Sondakh

Yusiati

Hartadi

et al. 2012

J. Indonesian Trop. Anim. Agric.

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ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui pengaruh dari medium chain fatty acids (MCFA) terhadap asam propionat dan kualitas kimia daging domba. Ada tiga perlakuan dalam penelitian ini yakni R1 adalah komposisi pakan tanpa MCFA, sementara R2 dan R3 adalah komposisi pakan yang masing-masing mengandung MCFA 1,0% dan 1,5%. Pada penelitian ini digunakan dua belas ekor domba berumur satu tahun dengan berat hidup 16-17 kg sebagai ternak percobaan dan dipelihara selama tiga bulan. Setelah penelitian diambil cairan rumen untuk dianalisa asam propionat, kemudian dipotong dan diambil karkasnya untuk dianalisa komposisi kimia daging, kolesterol dan asam-asam lemak daging. Hasil penelitian menunjukkan bahwa pakan penghambat metanogenik dengan kandungan MCFA 1,0-1,5% dapat digunakan pada pakan domba dan hasilnya adalah asam propinat cairan rumen meningkat 29,59-36,11%. Kolesterol daging menurun 7,14-10,06%. Untuk komposisi asam lemak daging, asam lemak tidak jenuh meningkat 9,05-17,96%, sedangkan asam lemak jenuh daging menurun 6,59 -11,88%. Kata kunci: komposisi kimia, asam-asam lemak, MCFA, asam propionat, domba ABSTRACTThis study aimed to determine the effect of medium chain fatty acids (MCFA) on propionic acids and lamb meat chemical quality. The treatment given was R1: feed without medium chain fatty acids (MCFA), while R2 dan R3 were the feed contained 1.0% and 1.5% of MCFA, respectively. The twelve heads of lambs yearling weight of 16-17 kg were used as materials. Biological trial was done for three months and then was slaughtered. Before being slaughtered, the animal was taken rumen fluid to be analyzed for propionic acid. The carcass was sampled to be analyzed for chemical composition, cholesterol and fatty acids content. This study showed that methanogenic inhibitor feed with 1.0-1.5% MCFA could be used as sheep feed, and the results: the propionic acid content in rumen increased 29.59 -36.11%. The cholesterol content decreased 7.14-10.06%. For the meat fatty acids composition, unsaturated fatty acids increased 9.05 -17.96%. while saturated fatty acid decreased 6.59 -11.88%.

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Amino acid composition of meat, fatty acid composition of fat and content of some chemical elements in the tissues of male lambs fed monensin or lasalocid

Cited by 18 publications

References 10 publications

Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Carcass traits and meat quality of lamb fed on ration containing different levels of leucaena hay (Leucaena leucocephala L.)

Effect of various protein sources in feed on the fatty acid composition of adipose depots in lambs

The Effect of Methanogenic Inhibitor Feed on Propionic Acid and Lamb Meat Chemical Quality

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