Physicochemical characteristics and fatty acid profile of meat from lambs with different genotypes and diets

Costa, Roberto Germano; Santos, Neube Michel dos; Queiroga, Rita de Cássia Ramos do Egypto; Sousa, Wandrick Hauss de; Madruga, Marta Suely; Cartaxo, Felipe Queiroga

doi:10.1590/s1806-92902015000700003

Cited by 16 publications

(13 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Values of desirable fatty acids (DFA) in the lamb meat reported by Madruga et al (2008), Coutinho et al (2014) and Costa et al (2015) ranged from 67 % to 84 % and were lower than the value observed in the present study (95 %). The DFA, which has been suggested as an indicator of dietary risk for cardiovascular disease, was useful when assessing meat quality (Costa et al, 2015). The ω6/ω3 ratio from the present study is in line with that recommended (4:1) by the World Health Organization (2003) and may be beneficial in human diets.…”

Section: Fatty Acid Profile Levels Of Replacementcontrasting

confidence: 95%

“…The MUFA and PUFA values were lower than reported by Madruga et al (2008) and Costa et al (2015). Different feeding systems may produce varied concentrations of UFA in meat due to higher levels of certain UFA or because the differences in the way the food was fermented in the rumen (Wood et al, 2008).…”

Section: Fatty Acid Profile Levels Of Replacementmentioning

confidence: 63%

“…The average of PUFA:S-FA was less than the minimum value (0.4) recommended value by the World Health Organization (2003). Costa et al (2015) also reported lower PUFA:SFA ratios. The values of MUFA:SFA were low.…”

Section: Fatty Acid Profile Levels Of Replacementmentioning

confidence: 92%

See 2 more Smart Citations

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Menezes

Tanure

Peripolli

et al. 2020

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

The use of new feed resources, particularly local agroindustrial byproducts, such as banana, may be an option for replacing those traditionally used for sheep feed to reduce production costs. Thus, the aim of this study was to evaluate the dietary effects of replacing corn bran with banana leftovers on performance, carcass, non-carcass components, meat traits, and fatty acid profile of Santa Inês lambs. Twenty-four Santa Inês female lambs with an average weight of 23.73 kg were fed diets containing 60 % coast cross hay and 40 % concentrate (30 % corn bran and 10 % soybean meal). Treatments consisted of corn bran replaced by banana leftovers at rates of 0, 25, 50, and 75 % on a dry matter basis. The experiment lasted 120 days. Animals were slaughtered and carcasses and non-carcass components were evaluated. The half-carcasses were weighed and sectioned into commercial cuts. The 12 th and 13 th ribs were dissected to collect bones, muscle and fat proportions. Cooking loss, color, shear force and sarcomere length were measured. Fatty acid profiles were obtained by gas chromatography. Hot and cold carcass weight, leg, neck, lung, loin eye area, fat thickness, initial sample weight of the 12 th and 13 th ribs, fat and bone, presented a negative linear effect of banana leftovers replacing corn in the diet. Loin, fat thickness, cooking loss and carcass redness showed a negative quadratic effect, while full and empty abomasum, full omasum, sarcomere length and yellowness presented a positive quadratic effect. Replacement of up to 75 % of corn bran by banana leftovers did not interfere in the intake, performance, meat traits and the fatty acid profile of lambs. The use of banana leftovers may be an alternative for reducing animal production costs.

show abstract

Section: Fatty Acid Profile Levels Of Replacementcontrasting

confidence: 95%

Section: Fatty Acid Profile Levels Of Replacementmentioning

confidence: 63%

See 1 more Smart Citation

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Menezes

Tanure

Peripolli

et al. 2020

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…When comparing these values with the literature, they are more than twofold higher than Costa et al (2015) reported for Brazilian lambs (0.45 vs. 0.60 g 100 g −1 FAME, P < 0.05) fed on a diet comprising 20 : 80 and 50 : 50 ratios of forage/concentrate, and slaughtered at live weight of 36 kg. Regarding individual monounsaturated FAs (MUFA), a lower (P < 0.001) proportion of oleic acid (OA) was found in P lambs (24.49 g 100 g −1 FAME) compared with S lambs (28.37 g 100 g −1 FAME).…”

Section: Effect Of Production Systemmentioning

confidence: 53%

Fatty acids in intramuscular fat of Ile de France lambs in two different production systems

et al. 2018

View full text Add to dashboard Cite

Abstract. The fatty acid (FA) composition in the intramuscular fat (IMF) of the musculus longissimus dorsi (MLD) of Ile de France purebred lambs in two different production systems in Slovakia was evaluated using gas chromatography. In the first production system, lambs and ewes were assigned to pasture without access to concentrates (P). In the second system, lambs and ewes were confined indoors with hay/silage and access to concentrates (S). An analysis of variance with the following factors was employed: production system, sex, and production system–sex interactions. The proportions of arachidonic, eicosapentaeonic, docosapentaeonic, and docosahexaenoic FAs, i.e. long-chain polyunsaturated FA (PUFA), were significantly higher in P lambs (1.83, 0.82, 0.92, 0.29 g 100 g−1 FAME, respectively) than in S lambs (0.45, 0.14, 0.30, 0.09 g 100 g−1 FAME, respectively). The proportions of conjugated linoleic acid (CLA), n-6 PUFA, n-3 PUFA, and essential FA (linoleic and α-linolenic) were also significantly higher in P lambs (2.10, 8.50, 4.55, and 8.80 g 100 g−1 FAME, respectively) than in S lambs (0.65, 3.27, 1.50, and 3.64 g 100 g−1 FAME, respectively). The proportions of palmitic acid and myristic acid as important individual saturated FAs (SFA) were significantly higher in S lambs (28.51 and 8.30 g 100 g−1 FAME, respectively) than in P lambs (21.80 and 5.63 g 100 g−1 FAME, respectively). The proportion of all SFAs was also significantly higher in S lambs (57.87 g 100 g−1 FAME) than in P lambs (48.70 g 100 g−1 FAME). From a nutrition and human health point of view (i.e. higher proportions of PUFA, CLA, and essential FAs and lower proportions of SFAs), meat from P lambs was found to be more favourable and would be more highly recommended for consumption.

show abstract

“…On the other hand, product B with lamb declared as its main animal-derived component, had very low content of linoleic acid (C18:2; LA), typical for FA profile of this meat [29]. It seems plausible that the declared inclusion of …”

Section: Fatty Acid Contentmentioning

confidence: 95%

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Holda

Głogowski

2016

J Therm Anal Calorim

View full text Add to dashboard Cite

Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

show abstract

Physicochemical characteristics and fatty acid profile of meat from lambs with different genotypes and diets

Cited by 16 publications

References 26 publications

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers

Fatty acids in intramuscular fat of Ile de France lambs in two different production systems

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Contact Info

Product

Resources

About