Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure

Okeudo, N. J.; Moss, B.W.

doi:10.1016/j.meatsci.2006.08.017

Cited by 31 publications

(19 citation statements)

References 28 publications

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“…The increased percentages of some unsaturated FAs with the concomitant decrease of some SFAs, found in this study in ram muscle tissues, were consistent with previous reports (Okeudo & Moss 2007;Cividini et al 2008). This observation has also been reported for cattle (Ruiz et al 2005), where bulls had lower C16:0 and C18:0 content, higher C16:1, C18:2, and C18:3 concentration, and higher proportions of other branched chain FA in their SBC and intramuscular tissues compared to steers and heifers.…”

Section: Resultssupporting

confidence: 94%

“…Fat content of both muscles in all treatments was relatively low and similar to those reported by Okeudo and Moss (2007) for lambs under similar feeding conditions. Moreover, these values were within an acceptable range for intramuscular fat without detriment to sensory acceptability by consumers (Troy & Kerry 2010).…”

Section: Resultssupporting

confidence: 86%

“…Breed, sex, feed regime (Gattellier et al 2005;Moreno-Indias et al 2011;Herna´ndez-Castellano et al 2013) and slaughter endpoint in ruminants (Okeudo & Moss 2007) can affect both the fat content and the FA profile. A comparison of sex classes in lambs has shown that rams have a higher PUFA percentage in loin intramuscular fat than wethers, while wethers have a higher SFA percentage (Solomon et al 1990).…”

Section: Introductionmentioning

confidence: 99%

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Effects of castration and zeranol on fatty acid composition and cholesterol content of hair lamb meat

Villalobos-Villalobos

González‐Ríos

Núñez-González

et al. 2013

Journal of Applied Animal Research

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Hair lambs (n 072, crosses of Blackbelly, Dorper, and Katahdin breeds) with an average age of 90 days (21.49 2.3 kg of BW) were used to investigate the effects of sex class (CLASS: ram vs. wether) and zeranol implant (IMP: control vs. 12 mg) on fat and cholesterol content, and fatty acids (FAs) composition of intramuscular longissimus dorsi (LD) and biceps femoris (BF) and subcutaneous fat (SBC) depots of the loin area. Animals were assigned to one of four treatments with a factorial arrangement (n 018): (1) rams (R), (2) rams implanted with 12 mg zeranol (IR), (3) wether lambs (W), and (4) wether lambs implanted with 12 mg zeranol (IW). FAs C12:0 and C15:0 FAs were significantly higher in the wether's LD. The amount of C22:1 n-9 and C24:1 in rams' LD was higher than those of wethers. Wethers had a higher content of C18:1 cis 9 than R group, and the content of this cis isomer was significantly lower in the implanted group. LD of rams contained a higher amount of polyunsaturated fatty acid (PUFA) and a higher PUFA/saturated fatty acid ratio. Cholesterol content in the three tissues (LD, BF, and SBC) was affected significantly by the CLASS)IMP interaction and was higher in wethers without implant. The sex class was the most important factor affecting lipid composition in hair lambs. The higher PUFA content in meat from rams may suggest a nutritional advantage in comparison to meat from wethers.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

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Effects of castration and zeranol on fatty acid composition and cholesterol content of hair lamb meat

Villalobos-Villalobos

González‐Ríos

Núñez-González

et al. 2013

Journal of Applied Animal Research

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“…The consumption of beef in human diets also supplies conjugated linoleic acids (CLA), which are a group of positional and geometrical isomers that are associated with beneficial health properties such as reducing the risk for cancer, atherosclerosis and diabetes (Enser, 2001;Rainer and Heiss, 2004). In addition, the amount and composition of ruminant IMF depends on factors such as diet (Gatellier et al, 2005;Dannenberger et al, 2007), age or live weight (Okeudo and Moss, 2007) and the genetic origin of the animals (Raes et al, 2001), which also explains the increasing interest in defining the FA profile of beef from different breeds.…”

Section: Introductionmentioning

confidence: 99%

Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy

Prieto

Ross

Navajas

et al. 2011

Animal

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The objective of this study was to examine the online use of near infrared reflectance (NIR) spectroscopy to estimate the concentration of individual and groups of fatty acids (FA) as well as intramuscular fat (IMF) in crossbred Aberdeen Angus (AA3) and Limousin (LIM3) cattle. This was achieved by direct application of a fibre-optic probe to the muscle immediately after exposing the meat surface in the abattoir at 48 h post mortem. Samples of M. longissimus thoracis from 88 AA3 and 106 LIM3 were scanned over the NIR spectral range from 350 to 1800 nm and samples of the M. longissimus lumborum were analysed for IMF content and FA composition. Statistically significant differences (P , 0.001) were observed in most FA between the two breeds studied, with FA concentration being higher in AA3 meat mainly. NIR calibrations, tested by cross-validation, showed moderate to high predictability in LIM3 meat samples for C16:0, C16:1, C18:0, trans11 C18:1, C18:1, C18:2 n-6, C20:1, cis9, trans11 C18:2, SFA (saturated FA), MUFA (monounsaturated FA), PUFA (polyunsaturated FA) and IMF content with R 2 (SE CV , mg/ 100 g muscle) of 0.69 (146), 0.69 (28), 0.71 (62), 0.70 (8.1), 0.76 (192), 0.65 (13), 0.71 (0.9), 0.71 (2.9), 0.68 (235), 0.75 (240), 0.64 (17) and 0.75 (477), respectively. FA such as C14:0, C18:3 n-3, C20:4 n-6, C20:5 n-3, C22:6 n-3, n-6 and n-3 were more difficult to predict by NIR in these LIM3 samples (R 2 5 0.12 to 0.62; SE CV 5 0.5 to 26 mg/100 g muscle). In contrast, NIR showed low predictability for FA in AA3 beef samples. In particular for LIM3, the correlations of NIR measurements and several FA in the range from 0.81 to 0.87 indicated that the NIR spectroscopy is a useful online technique for the early, fast and relatively inexpensive estimation of FA composition in the abattoir.

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“…Se ha concluido que con un peso al sacrificio alto, la cantidad de oleico y ácido linolénico se incrementa, mientras la de mirístico disminuye (34), como se observó en este estudio (Tabla 2). Otros investigaciones, sin embargo han afirmado que un peso al sacrificio alto (igual o mayor a 600 Kg) se aumentan las concentraciones de los ácidos mirístico, palmítico, oleico, linoleico en carne (35), mientras que en términos de composición lipídica disminuye el total de AGPI, particularmente los ácidos omega 3 y omegas 6 (36).…”

Section: Discussionunclassified

Contenido de ácidos grasos en carne de bovinos cebados en diferentes sistemas de producción en el trópico colombiano

Montoya¹,

García²,

Barahona³

2015

Vitae

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RESUMENAntecedentes: La carne es un alimento altamente nutritivo y un componente principal de la canasta básica familiar. Los consumidores seleccionan alimentos no solo por su gusto y satisfacción, sino por sus efectos en la nutrición y en la salud humana. Además se conoce muy poco sobre la calidad de carne producida en los sistemas colombianos y su contenido de ácidos grasos. Objetivo: Determinar el contenido y la composición de ácidos grasos en carne de bovinos cebados en distintos sistemas de producción colombianos. Métodos: Se obtuvieron lomos (Longissimus dorsi) de bovinos Cebú provenientes de cuatro sistemas de producción del trópico colombiano: Dos arreglos silvopastoriles (Centro Experimental Cotové, Universidad Nacional de Colombia y Montenegro, Quindío), una pradera mejorada (Montenegro, Quindío) y un sistema de pastoreo tradicional (Montería, Córdoba). Se extrajo grasa de 64 muestras de carne (dos por lomo) en el laboratorio de Química Analítica de la Universidad Nacional de Colombia, en la que se realizó un análisis cuantitativo de ácidos grasos por cromatografía de gases en el laboratorio de Análisis Instrumental de la Universidad Nacional de Colombia, sede Medellín. Los resultados se evaluaron siguiendo un diseño completamente al azar y la separación de medias se realizó por Duncan. Resultados: Hubo diferencias significativas en el contenido de ácido mirístico y palmítico entre el sistema tradicional y la pastura mejorada, siendo ambos mayores en el sistema tradicional. Hubo diferencias significativas en el contenido de ácidos insaturados, siendo el sistema silvopastoril del Quindío y la pradera mejorada, los de mayor relación de ácidos grasos polisaturados: insaturados (0,19). En la relación linoleico: α-linolénico no hubo diferencias entre los sistemas. Conclusión: La composición y el contenido de ácidos grasos variaron en la carne de los sistemas evaluados. Los principales componentes de la grasa fueron el ácido palmítico y el ácido oleico (30,73 y 35, 62 g/100 g de ácidos grasos).Palabras clave: Ácido linoleico, carne, grasas insaturadas, perfil lipídico, sistema de producción. ABSTRACTBackground: Meat is a highly nutritious food and a major component of the basic food basket. Consumers select foods not only for taste and satisfaction, but also for their effects on human nutrition and health. In addition there is very little knowledge about the quality of meat produced in the Colombian systems and their fatty acid content which undoubtedly affect human health. Objetive: To determine

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Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure

Cited by 31 publications

References 28 publications

Effects of castration and zeranol on fatty acid composition and cholesterol content of hair lamb meat

Effects of castration and zeranol on fatty acid composition and cholesterol content of hair lamb meat

Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy

Contenido de ácidos grasos en carne de bovinos cebados en diferentes sistemas de producción en el trópico colombiano

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