Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

Lourenço, Marta Ribeiro Alves; Ranst, Gijs Van; Smet, Stefaan De; Raes, Katleen; Fievez, Veerle

doi:10.1017/s1751731107703531

Cited by 63 publications

(48 citation statements)

References 23 publications

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“…This may also be due to a higher proportion of white clover in the diet of O lambs. A recent study found a higher proportion of PUFA and a lower proportion of saturated fatty acid (SFA), and therefore a higher PUFA : SFA ratio in subcutaneous fat from lambs grazing a legume-rich pasture compared with lambs grazing a ryegrass pasture (0.155 v. 0.085; Lourenço et al, 2007). We did not find this difference in the intramuscular fat; however, as pointed out by Lourenço et al (2007) and in line with their results on subcutaneous and intramuscular fat depots, subcutaneous fat is more responsive to changes in dietary FA supply or rumen metabolism than intramuscular fat.…”

Section: Discussionmentioning

confidence: 99%

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

Prache

Philippe

Thomas

et al. 2011

Animal

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The 'Organic' product label guarantees a production process that avoids the use of synthetic fertilisers, pesticides and hormones and minimises recourse to pharmaceuticals or veterinary drugs; however, the product's quality remains an issue that needs to be addressed in response to consumer demand. Consequently, this study was conducted to compare the sensory and nutritional qualities of meat and carcasses from pasture-fed lambs reared organically (O) or conventionally (C). Mean lamb growth profile was kept similar between the two treatments to avoid confounding effects with lamb age or weight at slaughter. The experiment was conducted over 3 years (2005 to 2007) with 12 O and 12 C lambs each year. The O and C treatments differed in the level of on-pasture mineral N fertilisation inducing a higher proportion of white clover in the organic pasture than the conventional pasture. Lambs were slaughtered when they attained a fat class of 2 to 3, and carcass and meat quality were evaluated. Lambs were slaughtered at an average weight and age of 35.3 kg and 156 days in the O treatment, respectively, and 35.2 kg and 155 days in the C treatment, respectively. Sensory evaluation indicated that loin chops from the O treatment had a higher level of abnormal fat odour compared with the C treatment. Carcasses from the O treatment had a softer subcutaneous fat one among 3 years (2007) compared to the C treatment. These results are probably due to a higher proportion of white clover in the diet. Organically reared lambs did offer the slight advantage of muscle fatty acid containing a higher level of stearic acid, which may have positive effects in the prevention of cardiovascular disease in humans. This may be the result of a higher rumen bio-hydrogenation of C18:3n-3 due to differences in the botanical composition between the O and the C pasture. Production system had no effect on the colour characteristics of the meat and subcutaneous fat, except lightness of subcutaneous dorsal fat, which was slightly higher in the O lambs. There were no differences between O and C lambs in terms of colour stability and lipid oxidation of the meat during the 6-day refrigerated storage under gas-permeable film.

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Section: Discussionmentioning

confidence: 99%

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

Prache

Philippe

Thomas

et al. 2011

Animal

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“…Generally, the transfer efficiency of dietary PUFA to (or their concentration in) ruminant-derived food products has been reported to be positively correlated to the vegetation diversity (Collomb et al, 2002;Lourenço et al, 2007;Willems et al, 2014), the proportion of Fabaceae (Cabiddu et al, 2005;Gorlier et al, 2012), and the proportion of herbs (Petersen et al, 2011;Willems et al, 2014) of the grazed pasture lands. In the current study, the experimental enclosures showed a comparable level of vegetation diversity (H' and J' indexes).…”

Section: Milk Yield Gross Composition and Fatty Acid Profilementioning

confidence: 99%

Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland

Iussig

Renna

Gorlier

et al. 2015

Small Ruminant Research

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Aims of this study were to investigate diet selection of dairy goats foraging on two alpine vegetation types and to assess the related effects on milk fatty acid (FA) composition. Two enclosures laid out on an open grassland (OG) and a grazable forestland (GF) were exploited by 14 Camosciata goats. A commercial concentrate was supplemented during milking. Forty-five plots were randomly selected inside each enclosure and used to assess the species relative abundance (SRA) and phenological stage of plants, as well as goats' preferences (browsing ratio, BR) and intake (SI) for each species.Representative samples of the diet in each enclosure were built up considering the most ingested plant species and plant parts. Feed samples were analyzed for proximate, FA, and phenolic compositions.Milk samples were collected in each enclosure and analyzed for their FA profile. The enclosures showed a similar level of vegetation diversity. If compared to the GF enclosure, the OG one had higher proportion of Poaceae (81.2 vs 44.8% of SRA) and lower proportion of non-legume dicotyledons (14.6 vs 50.7% of SRA). The goats mostly selected eutrophic species in OG and forbs and woody species leaves in GF. The ingested vegetation was almost completely represented by grasses in OG (89.6% of SI), and by similar proportions of grasses and herbs and woody species in GF (54.9 and 45.1% of SI, respectively). The ingested forages from the OG and GF showed a comparable proximate composition; if compared to OG, the GF vegetation type was however richer in α-linolenic acid (ALA) and phenolic compounds (PC). Fatty acid analysis showed that GF milk had higher concentrations of ALA, total omega-3 FA, total trans-octadecadienoic acids, total conjugated linoleic acids, total trans-octadecenoic acids, and a reduced omega-6/omega-3 FA ratio than OG milk.Branched-chain FA were not significantly affected by treatment, suggesting that the activity of ruminal bacteria in the goats was not inhibited by the higher concentration of PC in GF plants. The main reason for the observed improvement of the FA profile in GF milk seems to be attributable to the FA profile rather than the concentration and composition of PC of the ingested plants. The abundance of herbs and woody species in the ingested vegetation was positively associated with the presence of nutritionally desirable FA in goat milk fat.

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“…For FA analyses of fresh, wilted and ensiled red clover, samples were extracted on the day of sampling with chloroform/methanol (2/1, vol/vol) according to Lourenço et al (2007), using C19:0 as an internal standard. Incubation fluid was stored at 2188C with chloroform/ Ensiled red clover and in vitro biohydrogenation methanol (2/1; vol/vol) before extraction according to Boeckaert et al (2007), using C13:0 as an internal standard.…”

Section: Silagesmentioning

confidence: 99%

Influence of damaging and wilting red clover on lipid metabolism during ensiling and in vitro rumen incubation

Ranst¹,

Fievez

Vandewalle³

et al. 2010

Animal

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This paper describes the relationship between protein-bound phenols in red clover, induced by different degrees of damaging before wilting and varying wilting duration, and in silo lipid metabolism. The ultimate effect of these changes on rumen biohydrogenation is the second focus of this paper. For this experiment, red clover, damaged to different degrees (not damaged (ND), crushing or frozen/thawing (FT)) before wilting (4 or 24 h) was ensiled. Different degrees of damaging and wilting duration lead to differences in polyphenol oxidase (PPO) activity, measured as increase in protein-bound phenols. Treatment effects on fatty acid (FA) content and composition, lipid fractions (free FAs, membrane lipids (ML) and neutral fraction) and lipolysis were further studied in the silage. In FT, red clover lipolysis was markedly lower in the first days after ensiling, but this largely disappeared after 60 days of ensiling, regardless of wilting duration. This suggests an inhibition of plant lipases in FT silages. After 60 days of ensiling no differences in lipid fractions could be found between any of the treatments and differences in lipolysis were caused by reduced FA proportions in ML of wilted FT red clover. Fresh, wilted (24 h) after damaging (ND or FT) and ensiled (4 or 60 days; wilted 24 h; ND or FT) red clover were also incubated in rumen fluid to study the biohydrogenation of C18:3n-3 and C18:2n-6 in vitro. Silages (both 60 days and to a lower degree 4 days) showed a lower biohydrogenation compared with fresh and wilted forages, regardless of damaging. This suggests that lipids in ensiled red clover were more protected, but this protection was not enhanced by a higher amount of protein-bound phenols in wilted FT compared with ND red clover. The reduction of rumen microbial biohydrogenation with duration of red clover ensiling seems in contrast to what is expected, namely a higher biohydrogenation when a higher amount of FFA is present. This merits further investigation in relation to strategies to activate PPO toward the embedding of lipids in phenol-protein complexes.Keywords: polyphenol oxidase, fatty acid, PUFA, biohydrogenation, lipolysis ImplicationsRed clover polyphenol oxidase (PPO) has the potential to protect lipids against lipolysis in silage and lipolysis and biohydrogenation in the rumen, leading to higher concentrations of polyunsaturated fatty acids in ruminant meat and milk. PPO is a stress-activated enzyme, which is active in red clover. The goal of this paper was to study the effect of PPO activity due to damaging after mowing, measured as an increase in protein-bound phenols, and wilting duration on lipid metabolism in the silage, mainly lipolysis, and lipolysis and biohydrogenation in the rumen.

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Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat

Cited by 63 publications

References 23 publications

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

Comparison of meat and carcass quality in organically reared and conventionally reared pasture-fed lambs

Browsing ratio, species intake, and milk fatty acid composition of goats foraging on alpine open grassland and grazable forestland

Influence of damaging and wilting red clover on lipid metabolism during ensiling and in vitro rumen incubation

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