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

Abstract

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.

Seasonal variation in the fatty acid profile in meat of Sarda suckling lambs

“…Several FA were significantly influenced by the month of slaughter (p < .05; Table 2). The values of FA determined in Sarda lamb meat in our study are in agreement with previous research conducted on suckling lambs of the same breed (Addis et al 2013;Nudda et al 2013) and other breeds, i.e. in Longissimus lumborum from Appenine lambs (Mazzone et al 2010), and in Longissimus thoracis and Quadriceps femoris in Talaverana lambs (Velasco et al 2001).…”

“…system and sex, previously investigated in the same breed (Nudda et al, 2013). The proportion of total PUFA had a different trend to that of MUFA.…”

“…The intramuscular FA composition of suckling lambs is partly related to the sheep feeding system during gestation or lactation (Nudda et al 2013(Nudda et al , 2014Gallardo et al 2015) or both. In Sardinia, as in other Mediterranean countries, during most of the year, dairy ewes feed mainly on pasture and receive a low amount of supplements (concentrate and hay).…”

Effect of linseed supplementation of the gestation and lactation diets of dairy ewes on the growth performance and the intramuscular fatty acid composition of their lambs

“…Fatty acid oxidation was assessed in meat samples by determining secondary products of fatty acid oxidation such as 2-thiobarbituric acid-reactive substances, as described by Nudda et al (2013).…”

Supplementation of by‐products from grape, tomato and myrtle affects antioxidant status of dairy ewes and milk fatty acid profile

“…The concentration of total polyphenols in the by-products was determined by the Folin-Ciocalteu method as described by Kim, Chun, Kim, Moon, and Lee (2003), here modified on purpose as detailed by Nudda et al (2017). Fatty acid oxidation of by-products was assessed by the determination of secondary products of fatty acid oxidation as 2-thiobarbituric acid reactive substances (TBARS), using a modification of the aqueous acid-extraction method described by Raharjo, Sofos, and Schmidt (1992) with some modification (Nudda, Battacone, Boe, et al, 2013b).…”