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

Gravador, Rufielyn S.; Brunton, Nigel P.; Fahey, Alan G.; Gkarane, Vasiliki; Claffey, Noel A.; Moloney, A.P.; Diskin, M.G.; Farmer, L.J.; Allen, Paul; Casey, Caoimhe; Monahan, Frank J.

doi:10.1002/jsfa.10242

Cited by 9 publications

(4 citation statements)

References 36 publications

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“…Similarly, proportions of C16:1 n-9, C20:1 n-9, C18:2 n-6, C18:3 n-3, and C18:4 n-3 were greater (p ≤ 0.036) in the BYP compared with CON lambs. Similar results were obtained by others when lambs were fed concentrates containing either corn DDGS [60] or dried citrus pulp [9,61,62]. The lack of differences (p = 0.251) between groups in the proportion C18:1 n-9 observed in our study agrees with the results of Kotsampasi et al [50], who did not observe differences in this FA in lambs fed destoned EOC, and it was attributed to both the low fat content of the EOC (2.91%, DM basis) and the low level of inclusion in the BYP concentrate (8%).…”

Section: Resultssupporting

confidence: 90%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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The aim of this study was to assess the effects of replacing 44% of conventional feeds in a high-cereal concentrate (CON) with by-products (BYP concentrate; 18% corn distillers dried grains with solubles, 18% dried citrus pulp, and 8% exhausted olive cake) on the meat characteristics and fatty acid (FA) profile of fattening light lambs. Two groups of 12 Lacaune lambs were fed concentrate and barley straw ad libitum from 13.8 to 26.0 kg of body weight. There were no differences (p ≥ 0.130) between groups in the pH, chemical composition, color, and texture parameters and in the estimated proportions of pigments in the longissimus dorsi. Feeding the BYP concentrate reduced the concentration of thiobarbituric acid reactive substances (TBARS) in the meat after 6 days of refrigerated storage (unmodified atmosphere), probably due to the greater polyphenol content in this concentrate. Compared with CON-fed lambs, the meat and the subcutaneous fat from BYP-fed lambs had lower saturated and greater polyunsaturated FA content as well as greater n-6/n-3 FA. In summary, feeding a blend of corn distiller dried grains with solubles, dried citrus pulp, and exhausted olive cake did not change the composition of the meat but improved its antioxidant status and FA profile.

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Section: Resultssupporting

confidence: 90%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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“…The lower n-6/n-3 in LD muscle, although not significantly, was achieved in lambs fed conventional and microencapsulated linseed oil, an effect that can be explained by enhanced C18:3 n-3. Similar results of lambs fed protected linseed oil were obtained by Gravador et al (2020). However, all the above results indicate that linseed oil is more effective in modifying the FA composition of LD muscle compared to the microencapsulated form.…”

Section: Meat Qualitysupporting

confidence: 81%

Performance, meat quality, intramuscular fatty acid profile, rumen characteristics and serum parameters of lambs fed microencapsulated or conventional linseed oil

Gao¹,

Zhang²,

Wang³

et al. 2022

Czech J. Anim. Sci.

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Microencapsulated linseed oil (MLO) has been used in diets to enhance the omega-3 fatty acid concentration of meat in beef cattle without negatively affecting ruminal microbials and digestion; however, the growth performance, meat quality, intramuscular fatty acid profile, and rumen characteristics in response to MLO have not been examined in sheep. Thus, the aim of the present study was to evaluate the effects of microencapsulated or conventional linseed oil supplement on growth performance, meat quality, intramuscular fatty acid profile, rumen characteristics and serum parameters in Small-tailed Han sheep. Eighteen 5-months-old male sheep (25.31 ± 1.31 kg) were allocated to three groups. After seven days of adaptation to a basal diet, fed for 80 days, the treatments allocated were (1) basal diet (CON); (2) basal diet with added 2% linseed oil (LO); (3) basal diet with added 4% MLO. The results showed that treatments had no effects on growth performance (P ≥ 0.10). Compared to CON and MLO group, the pH<sub>24 h </sub>of the longissimus dorsi (LD) muscle in LO group was lower (P = 0.07), while the shear force was higher (P = 0.01). Compared to CON group, the addition of linseed oil increased proportions of C17:1, C18:2 n-6c, total polyunsaturated fatty acids (PUFA), PUFA/saturated fatty acids and total n-6, while it decreased the proportion of C17:0, C16:1 and C18:1 c-9 in LD muscle (P < 0.10). The lambs in LO and MLO group had higher proportions of C20:1, C18:3 n-3 and total n-3 in LD muscle than those in CON group (P < 0.10). Compared to CON group, the ruminal pH value of MLO group and the ruminal NH<sub>3</sub>–N content of LO group were lower (P < 0.10). The total volatile fatty acid, proportion of acetate, and acetate/propionate were deceased in LO and MLO groups (P < 0.05). Furthermore, the two supplements significantly increased the proportions of propionate, butyrate and isovalerate (P < 0.05). Circulating cholesterol and high-density lipoprotein cholesterol concentrations were increased by linseed oil supplementation (P = 0.04). In conclusion, these results indicate that microencapsulated linseed oil did not exhibit any superior effects on muscle fatty acid composition and rumen fermentation of lambs.

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“…The content of a lamb's diet influences the composition and value of its tissues (36). Furthermore, several trials have indicated that numerous feeding approaches can facilitate the deposition of n-3 LC PUFA in muscle tissues in lambs, resulting in healthier meat (16,24,(37)(38)(39)(40)(41)(42). The use of vegetable seed oils in ruminant diets was found to increase energy and the level of UFA deposited in meat (43).…”

Section: Discussionmentioning

confidence: 99%

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

et al. 2022

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Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.

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

Cited by 9 publications

References 36 publications

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Performance, meat quality, intramuscular fatty acid profile, rumen characteristics and serum parameters of lambs fed microencapsulated or conventional linseed oil

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

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