Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality

Fruet, Ana Paula Burin; Stefanello, Flávia Santi; Júnior, Adriano Garcia Rosado; Souza, Alexandre Nunes Motta de; Tonetto, Cléber José; Nörnberg, José Laerte

doi:10.1016/j.meatsci.2015.11.018

Cited by 42 publications

(25 citation statements)

References 35 publications

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“…The results of meat colour parameters are shown in (Fruet et al, 2016). The lack of dietary effect on meat colour of ewes is related to the age of these animals at culling (above 5 years old), while the content of their muscles' pigment slowed down (Ben Abdelmalek et al, 2019).…”

Section: Colour Parametersmentioning

confidence: 98%

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Abdelmalek

Smeti

Essid

et al. 2020

Animal Physiology Nutrition

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To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes’ meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.

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Section: Colour Parametersmentioning

confidence: 98%

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Abdelmalek

Smeti

Essid

et al. 2020

Animal Physiology Nutrition

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“…This is achieved by growing a mixture of grasses and legumes. Legumes increase the nutritional quality through higher digestibility and protein content [109,110], healthier fatty acid composition and increased oxidative stability [111]. Meat derived from pasture-finished animals has higher CLA and PUFA content especially of the n-3 series in the longissimus thoracis et lumborum muscle than meat from feedlot or grain-fed ruminants and at the same time, the proportion of fat and cholesterol in meat from grass-fed ruminants is lower [19,112,113].…”

Section: Influence Of Concentrate or Forage Finishing On Lamb Performmentioning

confidence: 99%

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Pewan

Otto

Huerlimann

et al. 2020

Genes

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Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA play significant roles in optimal cardiovascular, retinal, maternal and childhood brain functions, and include alpha linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA) and docosapentaenoic (DPA) acids. The primary objective of this review was to access, retrieve, synthesise and critically appraise the published literature on the synthesis, metabolism and genetics of n-3 LC-PUFA and meat eating quality. Studies on IMF content, FMP and fatty acid composition were reviewed to identify knowledge gaps that can inform future research with Tattykeel Australian White (TAW) lambs. The TAW is a new sheep breed exclusive to MARGRA brand of lamb with an outstanding low fat melting point (28–39°C), high n-3 LC-PUFA EPA+DHA content (33–69mg/100g), marbling (3.4–8.2%), tenderness (20.0–38.5N) and overall consumer liking (7.9–8.5). However, correlations between n-3 LC-PUFA profile, stearoyl-CoA desaturase (SCD), fatty acid binding protein 4 (FABP4), fatty acid synthase (FASN), other lipogenic genes and meat quality traits present major knowledge gaps. The review also identified research opportunities in nutrition–genetics interactions aimed at a greater understanding of the genetics of n-3 LC-PUFA, feedlot finishing performance, carcass traits and eating quality in the TAW sheep. It was concluded that studies on IMF, FMP and n-3 LC-PUFA profiles in parental and progeny generations of TAW sheep will be foundational for the genetic selection of healthy lamb eating qualities and provide useful insights into their correlations with SCD, FASN and FABP4 genes.

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“…Schoonmaker et al (2010) observed increases in weight gain, carcass percentage, longissimus muscle area, marbling score and poly unsaturated fatty acid (PUFA). Similarly, Fruet et al (2016) mentioned that C18:2n6, n6/n3, thiobarbituric acid reactive substance (TBARS), total lipid, lightness, and yellowness index of longissimus lumborum portion were affected by high concentrate feeding in ewes. However, this treatment did not affect fatty acid profile of beef meat (Horcada et al 2016).…”

Section: The Importance Of Feeding High Concentrate Diet and Metabolimentioning

confidence: 99%

Utilization of Rumen Mechanical Stimulator as Pseudo Fiber in Ruminant to Minimize Metabolic Problem

Nurmeiliasari

Priyanto

Astuti³

et al. 2018

WARTAZOA

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Feeding high concentrate diet, characterized with high starch and low fiber is applied to increase energy intake for an optimal production performance in ruminants. However, the prevalence of digestive disorder namely ruminal acidosis has been reported as drawback of this feeding strategy. This encourages farmers and nutritionist to supply adequate fiber in the diet to meet minimum dietary fiber requirement. However, feeding high forage diet is reported to give adverse effect on production performance, thus economic loss for farmers. Therefore, some sorts of artificial fiber utilizations have been introduced to reduce the risk of nutritional diseases as well as improving ruminant productivity. The utilization of rumen mechanical stimulator aims to maintain a healthy rumen function in ruminants fed with high concentrate diet. Objective of this article is to review recent development of rumen mechanical stimulators utilization, a pseudo fiber to substitute forage physical function in the rumen of ruminants. This review highlights the use of rumen mechanical stimulators in dairy cattle, beef cattle and sheep with particular attention in rumination time and rumen parameters. In conclusion, rumen mechanical stimulator is attributable to minimize metabolic problem associated with high concentrate feeding by providing mechanical stimulation on the rumen wall.

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Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality

Cited by 42 publications

References 35 publications

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

Utilization of Rumen Mechanical Stimulator as Pseudo Fiber in Ruminant to Minimize Metabolic Problem

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