Fatty acid metabolism in lambs fed citrus pulp1

Lanza, Massimiliano; Scerra, Manuel; Bognanno, Matteo; Buccioni, Arianna; Cilione, Caterina; Biondi, L.; Priolo, Alessandro; Luciano, Giuseppe

doi:10.2527/jas.2014-8708

Cited by 29 publications

(31 citation statements)

References 36 publications

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“…This trend confirms that observed by Lanza et al (2015) in the FA profile of the ruminal fluid from lambs fed citrus pulp, and that by Santos-Silva et al (2016) in sheep milk, with regard to iso FAs. However, in this study, the increase recorded with inclusion of the lemon by-product in the diet reached significant levels only for C15:0 anteiso, as well as for C15:0, for which no support has been found in the recent literature.…”

Section: Milk Fatty Acid Compositionsupporting

confidence: 89%

“…These results can be related to the intake of FLP polyphenols, which would have partially inhibited the PUFA biohydrogenating activity of ruminal microorganisms, and promoted the formation of biohydrogenation intermediates such as the VA, as also suggested by Santos et al (2014) and Santos-Silva et al (2016). On the other hand, Lanza et al (2015) fed lambs increasing concentrations of dried citrus pulp to raise the intake of both unsaturated FAs and phenolic compounds as a means of reducing the rate of PUFA biohydrogenation in the rumen; accordingly, they improved intramuscular FA composition, particularly due to the higher content of RA. In addition, Santos-Silva et al (2016) found that milk from ewes that ingested a level of dried citrus pulp similar to that observed in the FLP2 group in this experiment resulted higher in VA and RA.…”

Section: Milk Fatty Acid Compositionmentioning

confidence: 77%

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Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese

Todaro

Alabiso

Scatassa

et al. 2017

Animal Feed Science and Technology

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Section: Milk Fatty Acid Compositionsupporting

confidence: 89%

Section: Milk Fatty Acid Compositionmentioning

confidence: 77%

Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese

Todaro

Alabiso

Scatassa

et al. 2017

Animal Feed Science and Technology

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“…It has been reported that citrus seeds can contain remarkable concentrations of essential fatty acids, such as linoleic and α-linolenic acids, whereas noticeable concentrations of α-tocopherol can be found in the unsaponifiable matter of the seed oil (Fontanel, 2013). For example, we recently demonstrated that replacing barley with 24% and 35% whole DCP in concentrate-based diets for lambs resulted in a higher intake of fat and fatty acids (Lanza et al, 2015), which demonstrates that DCP may represent a dietary source of fat-soluble compounds.…”

Section: +2mentioning

confidence: 99%

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

Luciano

Roscini

Mattioli

et al. 2017

Animal

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The aim of this study was to investigate the effect of dietary whole dried citrus pulp (DCP) on the antioxidant status of lamb tissues. In total, 17 lambs were divided into two groups and fed for 56 days: a barley-based concentrate diet (CON -eight animals), or a concentrate-based diet including 35% DCP to partially replace barley (CIT -nine animals). The CIT diet contained a double concentration of phenolic compounds than the CON diet (7.9 v. 4.0 g/kg dry matter (DM), respectively), but had no effect ( P > 0.05) on the overall antioxidant capacity of the hydrophilic fraction of blood plasma, liver and muscle. The CIT diet contained clearly more α-tocopherol than the CON diet (45.7 v. 10.3 mg/kg DM), which could explain the higher concentration of α-tocopherol in liver, plasma and muscle ( P < 0.05). The dietary treatment had no effect on the extent of lipid peroxidation, measured as thiobarbituric acid and reactive substances assay (TBARS values) in the faeces, small intestine, liver, plasma and muscle. Nevertheless, when muscle homogenates were incubated in the presence of Fe 3+ /ascorbate to induce lipid peroxidation, the muscle from lambs fed DCP displayed lower TBARS values ( P < 0.01), which negatively correlated with the concentration of α-tocopherol in muscle. These results showed that feeding whole DCP to ruminants increases the antioxidant status of muscle through an increase in the deposition of α-tocopherol.

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“…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 . A further motivation for the inclusion of by‐products in animal diets is to reduce animal‐feed formulation costs.…”

Section: Introductionmentioning

confidence: 99%

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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Fatty acid metabolism in lambs fed citrus pulp1

Cited by 29 publications

References 36 publications

Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese

Effect of the inclusion of fresh lemon pulp in the diet of lactating ewes on the properties of milk and cheese

Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp

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

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