Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Wang, Bo; Wang, Zhenzhen; Chen, Yong; Liu, Xueliang; Liu, Kun; Zhang, Yingjun; Luo, Haiwei

doi:10.3390/foods10112822

Cited by 18 publications

(6 citation statements)

References 70 publications

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“…Meat flavor is determined largely by VFCs, which are mainly generated from lipids and water-soluble compounds via the Maillard reaction and lipid oxidation upon processing [ 43 ]. Here, we identified 25 VFCs, with the largest proportion being aldehydes; this was the same as that of other VFCs in meat [ 44 , 45 ]. Because of their low odor detection threshold, aldehydes greatly affect the aroma of cooked meat [ 46 ].…”

Section: Discussionmentioning

confidence: 57%

“…Heptanal is mainly produced by oxidation of linoleic acid and has been shown to be a key volatile compound in previous studies [ 41 ]. Ketones are mainly formed by oxidation of fatty acids, with obvious milk or fruit flavors, a relatively high odor threshold, and a lesser contribution to meat aromas [ 45 ]. We found that 2-butanone was differentially expressed in the three mutton hybrids and is usually considered to be a product of the Maillard reaction [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

“…Alcohols have a low odor threshold and promote formation of meat flavor [ 51 ]. We detected only two esters in this study, and their odor threshold was relatively high, but they contributed little to the meat flavor [ 45 ]. Pyrazines are final products of the Maillard reaction; they have a low odor threshold and contribute to producing baking flavor, but we detected only one pyrazine in this study [ 52 ].…”

Section: Discussionmentioning

confidence: 99%

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Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Yuan

Shi³

et al. 2022

Foods

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Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production.

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Section: Discussionmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Yuan

Shi³

et al. 2022

Foods

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“…Generally, the results obtained in the present paper are consistent with data reported in previous studies based on the evaluation of the increase in volatile compounds during ageing of beef and lamb [ 57 ]. The increase in volatile compounds during the first week of vacuum aging can be linked to the chemical modifications of fat and protein molecules during storage [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Polidori

Santini

Klimanova

et al. 2022

Foods

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Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.

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“…Under these conditions, three main feeding systems are used for feeding livestock: cereals plus forages (mainly barley and alfalfa hay), concentrate pellets plus forages, or complete pelleted diets [ 7 , 8 ]. Moreover, the quantity and quality of feeds are mainly dependent on the type, proportion, and availability of the feedstuffs that are used, as well as the feed processing, all of which can directly affect the changes in growth rate, carcass yield, meat quality, and composition [ 4 , 9 , 10 , 11 ]. Therefore, the objectives of the study were to investigate the effects of different feeding regimes on productive performance, carcass characteristics, meat quality, and fatty acid contents in growing lambs.…”

Section: Introductionmentioning

confidence: 99%

Growth Rates, Carcass Traits, Meat Yield, and Fatty Acid Composition in Growing Lambs under Different Feeding Regimes

Alshamiry

Alharthi

Al-Baadani

et al. 2023

Life

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A total of 75 male Awassi (mean BW 23.5 ± 2.0 kg; 3 months old) were used in an 84-day trial to investigate the effects of different feeding regimes on productive performance, carcass characteristics, and meat quality, and the fatty acid profile of growing lambs. Animals were randomly allocated into 3 groups of 25 lambs each. The dietary treatments were as follows: (1) whole barley grain (60%) plus alfalfa hay (40%; GB-AH; the basal diet); (2) a concentrate pelleted diet plus alfalfa hay (CP-AH); and (3) a complete pelleted diet (CPD). Feed intake was measured weekly, and all lambs were weighed every two weeks for an evaluation of the productive parameters. Blood samples were collected from all lambs for the measurement of biochemical and enzymatic variables. At the end of the experiment, 13 lambs from each treatment were slaughtered to evaluate the carcass characteristics, meat quality, and fatty acid composition. The final body weight, body weight gain, average daily gain, and feed efficiency of lambs were lowest (p < 0.05) in lambs on the grain and alfalfa diet compared with the other groups. Feeding lambs either the CP-AH or CPD diets resulted (p < 0.05) in increases in slaughter weight, carcass weights (hot and cold), the percentage of liver and shoulder, carcass length, back fat thickness, and the area of longissimus thoracis muscle compared with those lambs on the GB-AF diet. The proportion of saturated fatty acids in meat was greater (p = 0.04) in lambs fed on the GA-AH diet than in those of lambs fed on the pelleted diets. Lambs on the CP-AH diet had (p < 0.05) the highest ratios of PUFA to SFA and omega 6 to omega 3, and the proportion of omega 6. The atherogenic and thrombogenic indexes were lower (p < 0.05) in the CP-AH group compared with the GB-AH group. In conclusion, the results indicate that feeding growing lambs on concentrate pellets instead of whole barley grain improves the growth rate, traits, meat quality, and fatty acid profile, which have important implications for productivity, efficiency, and profitability in the livestock industry.

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Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Cited by 18 publications

References 70 publications

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Growth Rates, Carcass Traits, Meat Yield, and Fatty Acid Composition in Growing Lambs under Different Feeding Regimes

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