Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

Díaz, María Teresa; Cañeque, V.; Sánchez, C.I.; Lauzurica, S.; Pérez, Celia Rico; Fernández, C.; Álvarez, I.; Fuente, Jesús de la

doi:10.1016/j.foodchem.2010.05.117

Cited by 52 publications

(33 citation statements)

References 22 publications

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“…The reduction in the concentration of SFA in the longissimus dorsi muscle of sheep may promote a healthier meat for human consumption (BANSKALIEVA et al, 2000). The values of PUFA obtained in this study are similar to those observed by Díaz et al (2011), who analyzed the effect of linseed in sheep meat and obtained an average 3.80 mg 100 g -1 of muscle. For PUFA:SFA ratio, Wood et al (2003) recommend more than 0.4 g g -1 as ideal to prevent diseases associated with the consumption of foods without fat.…”

Section: Resultssupporting

confidence: 90%

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Radis

Macêdo

Mora

et al. 2016

SCA

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Linseed plays an important role in animal nutrition as it contains long-chain fatty acids in its composition, which, once absorbed, are incorporated into meat and milk. For evaluate the concentration of fatty acids in the Longissimus dorsi muscle of culling ewes fed diets containing levels of inclusion of linseed, 88 culling ewes were used with an average initial body weight of 37.65 ± 6.98 kg were distributed in a completely randomized design with 12 treatments. Treatments consisted of the interaction between levels of linseed (0, 5, 10, and 15%) and days in feedlot (30, 45, and 60). The most present fatty acids in the composition of the muscle L. dorsi were palmitic (27.32 g 100 g -1 ) and stearic (17.77 g 100 g -1 ). Saturated acids remained at low levels as the animals were fed greater levels of linseed, demonstrating the importance of introducing quality foods in animal feeding. Oleic acid was the most present monounsaturated fatty acid, with 40 g 100 g -1 . Palmitoleic and elaidic fatty acids increased linearly as the linseed inclusion in the diet was increased. Polyunsaturated acids increased with the presence of linseed in the diet. For the linolenic acid (C18: 3n3), the best result was with inclusion of 10% of linseed in the total diet. All groups of animals that received linseed obtained better n6:n3 ratios, which varied from 1.81 to 4.14. The higher CLA values obtained in this study are related to the higher amounts of inclusion of linseed in the sheep diet, varying from 1.15 to 5.72 g 100 g -1 . It is recommended culling ewes supplemented with inclusion of 10% linseed, for 60 days in feedlot, because they comprise a larger number of favorable traits regarding to the profile fatty acids of Longissimus dorsi. Key words: Polyunsaturated acid. Saturated acid. CLA. n6:n3. ResumoGrãos de linhaça desempenham um papel importante na alimentação dos animais, uma vez que contêm em sua composição, ácidos graxos de cadeia longa que, uma vez absorvidos, são incorporados a carne e ao leite. Para avaliar a concentração de ácidos graxos no músculo Longissimus dorsi de ovelhas de descarte alimentadas com linhaça foram utilizadas 88 ovelhas, com peso corporal inicial médio de 37,65 ± 6,98 kg, distribuídas em delineamento inteiramente casualizado em 12 tratamentos. Os tratamentos constavam da interação entre níveis de linhaça (0, 5, 10 e 15%) e dias de confinamento (30, 45 e 60 dias). Os ácidos graxos observados em maior quantidade na composição do músculo L. dorsi foram o palmítico (27,32 g 100 g -1 ) e esteárico (17,77 g 100 g -1 ). Os ácidos saturados mantiveram-se em baixas concentrações na carne quando os animais foram alimentados com maiores teores de linhaça, demonstrando a importância da introdução de alimentos de qualidade na alimentação de animais. O ácido graxo monoinsaturado em maior quantidade foi o ácido oleico com 40 g 100g -1 de ácidos graxos. Os ácidos graxos palmitoléico e elaídico aumentaram linearmente com a inclusão dos grãos de linhaça. Os níveis de ácidos graxos poli-insaturados aumentaram...

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Section: Resultssupporting

confidence: 90%

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Radis

Macêdo

Mora

et al. 2016

SCA

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“…The profile sheet was composed of the following attributes: odour intensity (assessed by taking two or three short breaths over the vapour emanating from the sample when opening the wrapping foil), hardness (texture characteristic related to tenderness assessed on the third or fourth mastication of the sample), juiciness (wetness felt in the mouth from the water released from the sample and the secreted saliva, assessed after four chews), chewiness (assessment of the time or number of chews required to swallow the sample), fibrosity (assessment of the amount of bits of meat remaining in the mouth after eating), flavour (sample aroma and flavour intensity assessed while chewing), overall acceptability (assessment of the overall quality perceived from the sample as a whole, as objectively as possible). These sensory characteristics, compiled and refined by the panel during the training sessions, were rated on an unstructured line scale (0 to 100 mm), where a score of 0 was very low and 100 was very high (Diaz et al, 2011). Samples were thawed at 4°C, 24 h before each session.…”

Section: Sensory Analysismentioning

confidence: 99%

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Castro

Cabezas

Fuente

et al. 2016

Animal

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Enhancing the quality of beef meat is an important goal in terms of improving both the nutritional value for the consumer and the commercial value for producers. The aim of this work was to study the effects of different vegetable oil supplements on growth performance, carcass quality and meat quality in beef steers reared under intensive conditions. A total of 240 Blonde D' Aquitaine steers (average BW = 293.7 ± 38.88 kg) were grouped into 24 batches (10 steers/batch) and were randomly assigned to one of the three dietary treatments (eight batches per treatment), each supplemented with either 4% hydrogenated palm oil (PALM) or fatty acids (FAs) from olive oil (OLI) or soybean oil (SOY). No differences in growth performance or carcass quality were observed. For the meat quality analysis, a steer was randomly selected from each batch and the 6th rib on the left half of the carcass was dissected. PALM meat had the highest percentage of 16:0 ( P < 0.05) and the lowest n-6/n-3 polyunsaturated fatty acids (PUFA) ratio ( P < 0.05), OLI had the highest content of t 11-18:1 ( P < 0.01) and c 9,t 11-18:2 ( P < 0.05) and SOY showed the lowest value of monounsaturated fatty acids (MUFA) ( P < 0.001), the highest percentage of PUFA ( P < 0.01) and a lower index of atherogenicity ( P = 0.07) than PALM. No significant differences in the sensory characteristics of the meat were noted. However, the results of the principal component analysis of meat characteristics enabled meat from those steers that consumed fatty acids from olive oil to be differentiated from that of steers that consumed soybean oil.

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“…One example of the modification of fatty acid in meat resulting in an improvement of human health is the study of Diaz et al [48]. These authors studied the fatty acid content and sensory characteristics of meat from light lambs fed three diets supplemented with different sources of n-3 fatty acids (fish oil, linseed and linseed plus microalgae) and a control diet during refrigerated storage.…”

Section: Effects Of Fatty Acid Modification On the Nutritional Value mentioning

confidence: 99%

“…To avoid the lipid oxidation tendency shown in meat rich-PUFA, Díaz et al [48], recommended the inclusion of antioxidants in the diet of lambs, in order to avoid the negative impact on the flavour and to prevent fatty acids from oxidation of these on lamb meat enriched in n-3 fatty acids. Therefore, the inclusion of antioxidants with the incorporation of the ingredients responsible of the fatty acid modification through the feed could be an interesting strategy to prevent oxidation of the meat.…”

Section: Quality Of Pufa Enriched Animal Products and Relation With Lmentioning

confidence: 99%

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

Nieto¹,

Ros²

2012

Lipid Peroxidation

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Nutritional and sensory aspects of light lamb meat enriched in n−3 fatty acids during refrigerated storage

Cited by 52 publications

References 22 publications

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils

Modification of Fatty Acid Composition in Meat Through Diet: Effect on Lipid Peroxidation and Relationship to Nutritional Quality – A Review

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