Effects of concentrates rich in by-products on growth performance, carcass characteristics and meat quality traits of light lambs

Avilés, C.; Blanco, Francisco Peña; Horcada, A.; Sánchez, Nieves Núñez; Requena, Francisco; Medina, Pinos; Marín, Andrés Luis Martínez

doi:10.1071/an17798

Cited by 11 publications

(6 citation statements)

References 30 publications

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“…In relation to other PUFA detected in IMF, the most abundant were linoleic (cis-9, cis-12 18:2) and arachidonic (20:4 n-6) acids and no other PUFA exceeded 0.5 % of total FAME ( Table 2). The highest levels of linoleic and α-linolenic acids were observed (P<0.05) in the FIB treatment, in agreement with the FA profile of the FIB concentrate (Table 1) and its higher intake (Avilés et al, 2018). However, no differences (P>0.05)…”

Section: Resultssupporting

confidence: 82%

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Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

et al. 2019

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The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profile of lambs was evaluated. A total of 105 lambs were assigned to one of three treatments: Control (concentrate based on cereals and soybean meal like commercial concentrates), Camelina (where 50% of crude protein from soybean meal was replaced by camelina meal), and Fibrous (concentrate based on several fibrous by-products, such as soybean hulls and wheat bran, as well as camelina meal and other unconventional ingredients). After 42 days in feedlot, the lambs were sacrificed, and the fatty acid profile of intramuscular fat was determined by gas chromatography. Total meat lipids (1.25 g/100 g of meat) were not modified by the treatments. The Camelina treatment showed minor effects on the intramuscular fat composition. In contrast, the Fibrous treatment showed the highest contents of trans-11 18:1 (vaccenic acid), cis-9 trans-11 18:2 (rumenic acid) and α-linolenic acid. Thus, the non-traditional Fibrous concentrate assayed in the present study might improve the meat quality of light lambs from a nutritional point of view.

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Section: Resultssupporting

confidence: 82%

“…A detailed description of study materials and procedures can be found in a previous paper (Avilés et al 2018). Briefly, a total of 105 uncastrated male lambs from Manchega breed with 13.9 ± 1.74 kg of initial body weight (BW) and 35±7 d old were randomly allocated to 15 straw-bedded pens.…”

Section: Methodsmentioning

confidence: 99%

Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

et al. 2019

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“…This indicates that intramuscular fat content is not the only contributor to meat tenderness and other factors such as myofibrillar cross linkages, collagen content, and protease enzymes [28,29] might be involved with the relationship between meat tenderness and age of animals. As occurred in a previous study that examined the inclusion of camelina meal in a concentrate diet [30], inclusion of camelina did not affect meat tenderness of finished lambs.…”

Section: Discussionsupporting

confidence: 54%

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

et al. 2021

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This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.

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“…Lambs' average BW during the fattening period was 19.8 ± 0.74 kg and did not differ between dietary treatments [19]. FIB concentrate exhibited lower OMD and higher feeding level (p < 0.05) when compared to CON and CAM rations.…”

Section: Resultsmentioning

confidence: 88%

“…This work was carried out with data from previous studies, the main results of which have been published elsewhere [19,20]. Briefly, a total of 105 intact male lambs of the Manchega breed with an initial bodyweight (BW) of 13.9 ± 1.7 kg and 35 ± 7 days old were randomly allocated to 15 straw-bedded pens at a commercial farm.…”

Section: Methodsmentioning

confidence: 99%

Intramuscular Fatty Acids in Meat Could Predict Enteric Methane Production by Fattening Lambs

Requena

Gómez‐Cortés

Martínez-Miró

et al. 2021

Animals

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Methane (CH4) emissions pose a serious problem for the environmental sustainability of ruminant production. The aim of the present study was to explore the usefulness of the intramuscular fatty acid (FA) profile to estimate CH4 production of lambs fattened under intensive feeding systems. A statistical regression analysis of intramuscular FA derived from ruminal metabolism was carried out to assess the best predictive model of CH4 production (g/d) in lambs fed with different diets. CH4 was calculated with three distinct equations based on organic matter digestibility (OMD) at maintenance feeding levels. The OMD of the experimental diets was determined in an in vivo digestibility trial by means of the indicator method. Regression models were obtained by stepwise regression analysis. The three optimized models showed high adjusted coefficients of determination (R2adj = 0.74–0.93) and concordance correlation coefficients (CCC = 0.89–0.98), as well as small root mean square prediction errors (RMSPE = 0.29–0.40 g/d). The best single predictor was vaccenic acid (trans-11 C18:1), a bioactive FA that is formed in the rumen to a different extent depending on dietary composition. Based on our data and further published lamb research, we propose a novel regression model for CH4 production with excellent outcomes: CH4 (g/d) = −1.98 (±1.284)–0.87 (±0.231) × trans-11 C18:1 + 0.79 (±0.045) × BW (R2adj = 0.97; RMSPE = 0.76 g/d; CCC = 0.98). In conclusion, these results indicate that specific intramuscular FA and average BW during fattening could be useful to predict CH4 production of lambs fed high concentrate diets.

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Effects of concentrates rich in by-products on growth performance, carcass characteristics and meat quality traits of light lambs

Cited by 11 publications

References 30 publications

Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

Intramuscular Fatty Acids in Meat Could Predict Enteric Methane Production by Fattening Lambs

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