Effect of nutritional factors on fatty acid composition of lamb fat deposits

Bas, Pierre; Morand-Fehr, P.

doi:10.1016/s0301-6226(00)00176-7

Cited by 124 publications

(91 citation statements)

References 92 publications

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“…In this study, mean value for C14:0 in lambs slaughtered with 10 and 16 kg was lower than the content reported in other breeds (Vacca et al 2008;D'Alessandro et al 2015). It is generally accepted that the fatty acid profile from suckling lambs reflects the composition of the ewes' milk (Bas & Morand-Fehr 2000); so the lower values observed in the present study for C14:0 could be explained by this reason.…”

Section: Fatty Acid Compositioncontrasting

confidence: 47%

Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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In this research the meat quality of the two canary sheep local breeds, Canaria breed (CB) and Canaria Hair breed (CHB), was evaluated, making groups of 10 males and females from each, slaughtered at live weights of 9.78 ± 0.49 kg, 15.8 ± 0.66 kg and 24.9 ± 0.76 kg. The breed affected to meat and fat colour at 24 h after slaughter. Meat of CB showed more redness and more chroma values. Fat of CB showed greater lightness. Related to the physio-chemical analysis of the meat, CB showed higher water-holding capacity, shear force and intramuscular fat content that CHB; however, CHB showed higher protein and ash percentages that CB. In relation to fat quality, CB presented higher MUFA percentage and CHB had higher PUFA percentage. CHB showed the lower atherogenic and thrombogenic indexes. Slaughter weight affected the pH, meat and fat colour and also all physio-chemical parameters, except shear force and collagen content and the fatty acid profile. Males had higher moisture content, soluble collagen and PUFA, while females had higher MUFA. The breed effect on meat quality was shown mainly in lambs slaughtered at 10 kg. Owing to their fatty acid profile, the healthiest meat was from lambs slaughtered at 25 kg. ARTICLE HISTORY

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Section: Fatty Acid Compositioncontrasting

confidence: 47%

Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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“…Since the fatty acid composition of muscle from pre-weaning lambs generally reflects the fatty acid composition of the suckled milk (Bas & Morand-Fehr, 2000), the high value of CLA in lamb muscle found in our study may be due to the fact that the lambs suckled milk from grazing ewes. The CLA milk content, in fact, dramatically varies according to dietary regimen of lactating ewes being higher when sheep are feed pasture or unsaturated oil.…”

Section: Discussionmentioning

confidence: 67%

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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Eighteen Massese male lambs, fed mainly maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus Dorsi (LD), Triceps Brachii (TB) and Semimembranosus (Sm) muscles were collected. Milk from the lamb's dams was sampled weekly. Fatty acid composition of milk and meat was determined.TB was the fattest muscle, Sm the leanest one and LD showed an intermediate value of total lipids, while the weight at slaughter did not influence total intramuscular fat content in any muscle. Although slaughter weight slightly affected overall fatty acid composition of muscles, rumenic acid and total CLA content in TB and Sm, but not in LD, significantly increased with slaughter weight. As regard milk fatty acid composition, the contents of total CLA, RA and others minor CLA isomers decreased during the first four weeks after lambing and then increased at the last control (five weeks). The animals slaughtered at a live weight of 14 and 17 kg showed a greater SCD enzyme activity (estimated by product/substrate ratio) and a higher rumen activity (estimated by means of branched chain and odd chain fatty acid content in meat) than animals slaughtered at 11 kg. CLA content significantly increased with the slaughter age in TB and SM, while trans-7, trans-9 CLA, only increased in TB, and cis-8, cis-10 CLA, only increased in SM. Further studies are needed in order to verify weather the different behaviour of RA in LD muscle may be due to differences in muscle metabolism or fatty acid utilisation.

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“…The high concentration of vitamin E in the muscles of saltbush-fed sheep has been shown to protect linolenic acid from oxidation (McDowell et al, 1996;Mercier et al, 2004;Salvatori et al, 2004). The consumption of a pasture-based diet rather than grain concentrate has been shown in other studies to increase linolenic acid (Bas and Morand-Fehr, 2000).…”

Section: Discussionmentioning

confidence: 94%

The effect of ingesting a saltbush and barley ration on the carcass and eating quality of sheepmeat

Pearce

Pethick

Masters

2008

Animal

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Forage halophytes such as saltbush (Atriplex spp.) are widely used to revegetate Australian saline land and can provide a medium-quality fodder source. An animal house experiment was conducted to investigate differences in the carcass and eating quality of sheep ingesting saltbush from saline land in combination with a barley supplement. Twenty-six merino hoggets (two groups of 13) were fed either a 60 : 40 dried saltbush (Atriplex nummularia): barley (S 1 B) ration or a 33 : 25 : 42 lupins : barley : oaten hay ration (C) for 10 weeks prior to commercial slaughter. After 10 weeks, all sheep were commercially slaughtered and a single loin (from 12th rib to chump) collected from each animal for taste-panel analysis. Carcass weight, total tissue depth over the 12th rib 110 mm from the midline (GR fat depth), ultimate pH and colour were determined and X-ray bone densitometry used to estimate the fat content of the carcass. Blood samples were taken to assess the hormonal response to ingesting these diets and fatty acid profiles of the subcutaneous and intramuscular fat were determined. Both groups grew at the same rate (62 g/day) and had similar hot carcass weights (P . 0.01) (17.2 6 0.3 kg for S 1 B and 17.9 6 0.3 kg for C). However, these live weights may not be high enough to be commercially viable such that saltbush and barley may only be suitable as a maintenance feed. The S 1 B-fed sheep had a significantly (P 5 0.055) lower fat and higher lean content (P , 0.05) than the C group. This is a positive finding as fat denudation is a significant cost to processors and farmers can produce sheep that are depositing less fat or more lean per unit of live-weight gain. The decreased fat and increased lean content were attributed to the higher protein : energy ratio available for production and lower circulating insulin and higher growth hormone of the S 1 B-fed sheep. The lower body-fat content and lower metabolisable energy and digestible organic matter intake did correlate with the sheep fed the S 1 B diet, having a significantly lower percentage of unsaturated fat and equal levels of saturated fat than the C treatment. Diet had no effect on the ultimate pH or colour of the meat. Treatment had no significant effect on any of the eating-quality attributes (P . 0.1). The drying of the saltbush, the shorter length of the experimental period and the low carcass fat content were believed to have contributed to this result. Further field experiments are needed to clarify the benefits to carcass and eating quality of ingesting saltbush.

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Effect of nutritional factors on fatty acid composition of lamb fat deposits

Cited by 124 publications

References 92 publications

Meat quality of lambs (hair and wool) slaughtered at different live weights

Meat quality of lambs (hair and wool) slaughtered at different live weights

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

The effect of ingesting a saltbush and barley ration on the carcass and eating quality of sheepmeat

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