Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn

Realini, C.E.; Bianchi, G.; Bentancur, O.; Garibotto, G.

doi:10.1016/j.meatsci.2016.12.013

Cited by 29 publications

(29 citation statements)

References 53 publications

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“…Moreover, the carcass conformation and fat score, ultimate pH, and temperature were not different between treatments ( P > 0.05). In agreement with the current results, Realini et al . found that lamb diets supplemented with linseed or spices did not result in differences in carcass and meat quality; furthermore, Lanza et al .…”

Section: Resultssupporting

confidence: 93%

“…In agreement with these findings, the addition of linseed to the diet led to an increased concentration and proportion of C18:3n‐3 in lamb muscle . The use of extruded linseed in alfalfa or corn‐based diets for lambs also increased the concentrations of C20:5n‐3 and total n‐3 . The effect of diet on the concentration of C20:5n‐3 approached significance ( P = 0.056; Table ) with C and PLO being higher than BPR, while SAT was not different from the other treatments.…”

Section: Resultssupporting

confidence: 70%

“…reported that a higher level of C18:0 in duodenal digesta depended on the amount of C18:1n‐9, C18:2n‐6, and C18:3n‐3 in the feed and the extent of their biohydrogenation in the rumen. Realini et al . observed that the muscle of lambs finished on a linseed‐supplemented concentrate diet had a slightly higher proportion of C18:0 compared to those finished on a non‐supplemented counterpart, whereas Kitessa et al .…”

Section: Resultsmentioning

confidence: 97%

“…Specifically, dietary interventions aim to reduce the muscle levels of saturated fatty acids (SFAs) and n‐6 PUFA, and to increase the PUFA and n‐3 PUFA levels to attain favorable ratios from a human health perspective (>0.4 for PUFA/SFA and < 4 for n‐6: n‐3 PUFA) . Examples of these dietary strategies include feeding animals differing proportions of grass and cereal concentrate‐based diets for varying durations pre‐slaughter, or dietary supplementation with protected high PUFA‐containing oils or seeds and ruminally protected linseed . The inclusion of agricultural by‐products, or locally available plant materials containing secondary metabolites with the potential to act on ruminal microorganisms and to affect biohydrogenation has also been investigated .…”

Section: Introductionmentioning

confidence: 99%

“…The changes in the fatty acid profile of meat following dietary interventions have the potential to affect not only the nutritional value but also the eating and sensory quality of meat . For example, the short branched‐chain fatty acids (BCFAs) – 4‐methyloctanoic acid (MOA), 4‐ethyloctanoic acid (EOA) and 4‐methylnonanoic (MNA) – which are linked to a ‘sweaty sour’ aroma and the ‘muttony’ flavor of cooked sheep meat have been shown to be affected by animal diets .…”

Section: Introductionmentioning

confidence: 99%

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Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

et al. 2020

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BACKGROUND Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre‐slaughter diets: a barley / maize / soya‐based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by‐product (citrus pulp / distillers’ grain / soya‐based) diet (BPR). Intramuscular FAs and adipose tissue branched‐chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n‐6, and greater proportions of conjugated linoleic acid (c9,t11‐C18:2) and n‐6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n‐3 and n‐3 PUFA, and a lower n‐6 to n‐3 ratio. The consumer acceptability of lamb was not affected by the pre‐slaughter diets. CONCLUSION Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by‐products in the pre‐slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 70%

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

et al. 2020

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Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Noshad¹,

Behbahani²,

Jooyandeh³

et al. 2021

Food Science & Nutrition

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This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf‐life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH‐radical scavenging, ABTS‐radical scavenging, and carotene‐linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO‐loaded PMSM edible coating for improving the shelf‐life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO‐rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.

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Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product

Abdallah

Zhang

Elemba

et al. 2020

Animal Feed Science and Technology

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Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn

Cited by 29 publications

References 53 publications

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions

Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product

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