Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture

Velasco, Silvia Meseguer; Cañeque, V.; Lauzurica, S.; Pérez, Celia Rico; Huidobro, Felipe Ruiz de

doi:10.1016/s0309-1740(03)00134-7

Cited by 98 publications

(64 citation statements)

References 22 publications

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“…Tejeda, Peña and Andres (2008), working with Merino breed male and female animals, analyzed longissiums and semimembranosus muscles finding C18:1 fatty acid as the major component of the fat, followed by C16:0 and C18:0. This observation was similar to the findings of Sañudo et al (2000), who worked with Merino lambs, and Cañeque et al (2005) and Velasco et al (2004), who worked with Spanish breeds. Pérez et al (2002) evaluating the effect of the slaughter weight of Santa Inês and Bergamácia lambs on the fatty acid composition, cholesterol content, and chemical properties identified 12 fatty acids and reported that palmitic acid (C16:0) increased linearly with body weight.…”

Section: Discussionsupporting

confidence: 91%

Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Discussionsupporting

confidence: 91%

Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…The highest levels of forage conditioned meats were reported with higher levels of n-3 C18:3. This was also observed in confined sheep by Demirel et al (2006), Velasco et al (2004) and Aurousseau et al (2004) in different production systems. Unlike the current study, the previous studies used temperate grasses.…”

Section: Resultssupporting

confidence: 65%

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

et al. 2014

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Consumers are more interested in having healthier and better quality products. The diet offered to animals can strongly affect the composition of meat. Thus, this study aimed to evaluate the effect of different levels of concentrate on lipid profile (in natura meat) and cholesterol content (in natura and cooked meat) of ewe lambs' meat cuts. Therefore, twenty-four lambs with a mean weight of 23.1 ± 2.1 kg were confined and fed different levels of a concentrate (20, 40, 60 and 80%) for 120 days. The diets consisted of tifton hay and concentrate based on corn and soybean meal. The muscles triceps brachii (shoulder), longissimus dorsi (loin) and semimembranosus (leg) represented the respective cuts that were analyzed. Increased levels of concentrate decreased only C18:3 (5.82 to 0.20 mg/100 g) in meat and without affecting saturated fatty acids (SFA), unsaturated (UFA), monounsaturated (MUFA), polyunsaturated (PUFA), both desirable and total levels. Levels of concentrate had no effect on UFA/ SFA (1.01), MUFA/SFA (0.97), PUFA/SFA (0.04) ratios, or the atherogenic (AI) and thrombogenic index (TI), nor on the content cholesterol in natura and cooked meat. The meat cuts had different lipid profiles, IA, IT and cholesterol content. Concentrate levels slightly alter the lipid profile and do not alter the cholesterol content, while meat cuts are different for these components. Key words: Fatty acids, feedlot, forage, leg, loin, shoulder ResumoOs consumidores estão cada vez mais interessados em consumir produtos saudáveis e de melhor qualidade. A dieta oferecida aos animais pode afetar fortemente a composição da carne. Desta forma, objetivou-se avaliar o efeito dos diferentes níveis de concentrado sobre o perfil lipídico (carne in natura) e o teor de colesterol (carne in natura e assada) dos cortes cárneos de borregas. Para isso, vinte e quatro borregas com peso médio de 23,1 ± 2,1 kg foram confinadas e alimentadas com diferentes níveis de concentrado (20, 40, 60 e 80%) por 120 dias. As dietas consistiram de feno Tifton e concentrado a base de milho e farelo de soja. Os músculos tríceps brachii, (paleta), longissimus dorsi (lombo) e semimembranosus

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“…Cañeque et al (2001) and Velasco et al (2004) also reported higher chilling loss in less fatty carcasses than those of fattier carcasses.…”

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 87%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

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The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

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Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture

Cited by 98 publications

References 22 publications

Lipidic characterization of Santa Inês lamb shoulder

Lipidic characterization of Santa Inês lamb shoulder

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

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