Influence of ewe feeding systems on fatty acid composition of suckling lambs

Scerra, Manuel; Caparra, Pasquale; Foti, Francesco; Galofaro, V.; Sinatra, María; Scerra, V.

doi:10.1016/j.meatsci.2006.04.033

Cited by 71 publications

(62 citation statements)

References 20 publications

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“…Because of this, and for the purposes of this study, it is important to know the effects of oil supplementation on both subcutaneous fat and intramuscular fat. The relationship between ewe diets and the FA profile of meat from their suckling lambs has already been described (Scerra et al, 2007;Serra et al, 2009). Interestingly, the differences observed in intramuscular and subcutaneous lamb fat reflected those found in their mother's milk.…”

Section: Discussionmentioning

confidence: 72%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

Animal

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The objective of this study was to evaluate the effects of vegetable oil supplementation of ewe diets on the performance and fatty acid (FA) composition of their suckling lambs. Forty-eight pregnant Churra ewes (mean BW 64.3 6 0.92 kg) with their 72 newborn lambs (prolificacy 5 1.5) were assigned to one of four experimental diets, supplemented with 3% of hydrogenated palm (PALM), olive (OLI), soya (SOY) or linseed (LIN) oil. Lambs were nourished exclusively by suckling from their respective mothers. Ewes were milked once daily, and milk samples were taken once a week. When lambs reached 11 kg, they were slaughtered and samples were taken from musculus longissimus dorsi (intramuscular fat) and subcutaneous fat tissue. No changes were observed in milk yield, proximal composition or lamb performance (P . 0.10). Milk and lamb subcutaneous and intramuscular fat samples from the PALM diet had the highest saturated fatty acid concentration, whereas those of the OLI, SOY and LIN diets had the lowest (P , 0.05). The greatest monounsaturated fatty acid concentration was observed in milk from ewes fed OLI, and the least in milk and in lamb subcutaneous and intramuscular fat samples from LIN and PALM diets. Milk and lamb fat from ewes fed PALM displayed the highest 16:0 proportion and the lowest 18:0 (P , 0.05). There were higher concentrations of cis-9 18:1 in OLI samples (P , 0.05), more 18:2n-6 in SOY lambs and milk fat (P , 0.001) and the highest levels of 18:3n-3 and 20:5n-3 in LIN samples (P , 0.01). Milk and lamb subcutaneous and intramuscular samples from SOY and LIN diets contained the most cis-9, trans-11 conjugated linoleic acid, whereas PALM samples had the least (P , 0.01). Sheep diet supplementation with different oils, constituting up to 3% of their diets, resulted in changes in the FA composition of milk and the subcutaneous and intramuscular fat of suckling lambs, but did not affect either milk production or lamb performance.

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Section: Discussionmentioning

confidence: 72%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

Animal

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“…†P < 0.10, *P < 0.05, **P < 0.01, ***P < 0.001. with < 14 carbon atoms characteristic of body fat. These differences could be attributed to the fact that the suckling lambs were fed exclusively on maternal milk until their slaughter, as well as to their digestive physiology, which is similar to monogastrics where the rumen is not functional, and hence no BH of the milk FAs takes place (Osorio et al, 2007;Scerra et al, 2007;Manso et al, 2011). Thus, OLI treatment resulted in a significant percentage decrease in 16:0 (Figures 2 and 3) and an increase in most trans-18:1 in intramuscular and subcutaneous fats (P < 0.05).…”

Section: Milk Fat Depression (Mfd)mentioning

confidence: 99%

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

Gallardo

Gómez‐Cortés

Mantecón

et al. 2014

animal

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Enhancing healthy fatty acids (FAs) in ewe milk fat and suckling lamb tissues is an important objective in terms of improving the nutritional value of these foods for the consumer. The present study examined the effects of feeding-protected lipid supplements rich in unsaturated FAs on the lipid composition of ewe milk, and subsequently in the muscle and subcutaneous adipose tissues of lambs suckling such milk. Thirty-six pregnant Churra ewes with their new-born lambs were assigned to one of three experimental diets (forage/concentrate ratio 50 : 50), each supplemented with either 3% Ca soap FAs of palm (Control), olive (OLI) or fish (FO) oil. The lambs were nourished exclusively by suckling for the whole experimental period. When the lambs reached 11 kg BW, they were slaughtered and samples were taken from the Longissimus dorsi and subcutaneous fat depots. Although milk production was not affected by lipid supplementation, the FO diet decreased fat content ( P < 0.001), whereas the OLI milk FA profile resembled that of the Control diet. In contrast, although FO drastically diminished the contents of stearic and oleic acids ( P < 0.001), all the saturated even-numbered carbon FAs from 6:0 to 14:0 increased ( P < 0.05). FO also produced the highest levels of c9,t11-18:2 (2.21%) and n-3 FAs, 20:5 n-3 (0.58%), 22:5 n-3 (0.48%) and 22:6 n-3 (0.40%). The high levels of trans-11 18:1 (7.10%) obtained from the FO diet would suggest that Ca soaps only confer partial protection in the rumen. In contrast, the lack of significant differences in trans-10 18:1 levels ( P > 0.05) and other trans-FAs between Control and FO treatments would indicate that FO treatment does not alter rumen biohydrogenation pathways under the assayed conditions. Changes in dam milk FA composition induced differences in the FA profiles of meat and fat depots of lambs, preferentially incorporated polyunsaturated FAs into the muscle rather than storing them in the adipose tissue. In the intramuscular fat of the FO treatment, all the n-3 FAs reached their highest concentrations: 0.97 (18:3 n-3), 2.72 (20:5 n-3), 2.21 (22:5 n-3) and 1.53% (22:6 n-3). In addition, not only did FO intramuscular fat have the most cis-9, trans-11 18:2 (1.66%) and trans-11 18:1 (3.75%), but also the lowest n-6/n-3 ratio (1.80) and saturated FA content were not affected. Therefore, FO exhibited the best FA profile from a nutritional point of view.

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“…Maternal feeding systems have influenced intramuscular fatty acids composition of suckling lambs in Italian (Scerra et al, 2007;Valvo et al, 2005) and European sheep breeds (Joy et al, 2012), with an increased content of CLA c9t11 and PUFAn3, and thus a decreased PUFAn6/PUFAn3 ratio, in the meat of suckling lambs from ewes grazing on pasture or fed dietary linseed, rich in C18:3n3. However, under the same maternal feeding system, different rearing systems of suckling lambs can also be applied.…”

Section: Introductionmentioning

confidence: 99%

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

Nudda

Battacone

Boe

et al. 2013

Italian Journal of Animal Science

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Effect of outdoor (OUT) or indoor (IND) rearing systems (RS) of 48 male and female Sarda suckling lambs on fatty acid (FA) composition and lipid oxidation of raw and cooked meat was studied. Ewes grazed daily on natural pasture for 6 h. During grazing time of ewes, IND lambs were kept indoors whereas OUT lambs followed the mother. Slaughter age was 28 days. RS did not affect meat chemical composition, pH, cooking loss and FA profile. Microwave cooking changed markedly the concentrations of almost all meat FAs and FA classes: short (-28%) and medium chain fatty acids (-11%), saturated fatty acids (-7.6%), oddnumber carbon and branched-chain FA (-11.8%), proportion of long chain fatty acids (+5.3%) and PUFAn3 (+37.3%) and PUFAn6 (+26.1%) class. Sex influenced significantly the concentration of the main odd-number carbon and branched chain fatty acid. OUT rearing system increased MDA concentration (P<0.01). RS ¥ cooking interaction affected PUFA and MDA, which were higher in cooked samples of OUT than IND lambs. The results evidenced that the meat composition of suckling lambs is affected by the feeding system of the mother rather than the management system of lambs.

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Influence of ewe feeding systems on fatty acid composition of suckling lambs

Cited by 71 publications

References 20 publications

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

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