Effect of age on fatty acid composition of Italian Merino suckling lambs

Oriani, G.; Maiorano, Giuseppe; Filetti, Federica; Cesare, Cinzia Di; Manchisi, A.; Salvatori, Giancarlo

doi:10.1016/j.meatsci.2005.04.040

Cited by 43 publications

(46 citation statements)

References 31 publications

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“…In our study, the content of oleic acid and total monounsaturated fatty acids in muscle fat reached higher values than those reported by Oriani et al (2005) and Velasco et al (2001), but agreed to those reported by (Diaz et al, 2005) and (Napolitano et al, 2002) and Wood et al (2008). By weight of total lipids, cis-9 C18:1 varied from 18.03 g in Sm (Table 9) to 22.84 g in LD (Table 7).…”

Section: Discussionsupporting

confidence: 88%

“…If stearic acid is not included in the saturated fatty acid sum, the P/S ratio reached higher values and it varied from 0.37 in TB from lambs slaughtered at 17 kg (Table 12) to 0.56 in Sm from lambs 11 kg weigh (Table 12). These values of P/S ratio are similar to those reported for meat from light lambs fed mainly maternal milk (Diaz et al, 2005, Napolitano et al, 2002, Oriani et al, 2005and Velasco et al, 2001) and lower than those reported for meat from lambs fed only maternal milk (Lanza et al, 2006a andLanza et al, 2006b). Among SFA, C16:0 and C18:0 were the main fatty acids and their content in muscle fat tended to increase with slaughter age.…”

Section: Discussionsupporting

confidence: 85%

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Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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Eighteen Massese male lambs, fed mainly maternal milk were slaughtered at 11, 14 and 17 kg. Samples of Longissimus Dorsi (LD), Triceps Brachii (TB) and Semimembranosus (Sm) muscles were collected. Milk from the lamb's dams was sampled weekly. Fatty acid composition of milk and meat was determined.TB was the fattest muscle, Sm the leanest one and LD showed an intermediate value of total lipids, while the weight at slaughter did not influence total intramuscular fat content in any muscle. Although slaughter weight slightly affected overall fatty acid composition of muscles, rumenic acid and total CLA content in TB and Sm, but not in LD, significantly increased with slaughter weight. As regard milk fatty acid composition, the contents of total CLA, RA and others minor CLA isomers decreased during the first four weeks after lambing and then increased at the last control (five weeks). The animals slaughtered at a live weight of 14 and 17 kg showed a greater SCD enzyme activity (estimated by product/substrate ratio) and a higher rumen activity (estimated by means of branched chain and odd chain fatty acid content in meat) than animals slaughtered at 11 kg. CLA content significantly increased with the slaughter age in TB and SM, while trans-7, trans-9 CLA, only increased in TB, and cis-8, cis-10 CLA, only increased in SM. Further studies are needed in order to verify weather the different behaviour of RA in LD muscle may be due to differences in muscle metabolism or fatty acid utilisation.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionsupporting

confidence: 85%

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

et al. 2009

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“…In general, a ratio of PUFA to SFA above 0.45 and a ratio of n6/n3 below 4.0 are required in the diet (Simopoulos, 2002;2008). The values of such indexes observed in the present trial are below the reference level and in line with previous observations in suckling lamb meat (Serra et al, 2009;Oriani et al, 2005). Table 6 summarizes the content (mg/100 g of meat) of the FA groups and the most nutritionally important fatty acid.…”

Section: The Nutritional Value Of Intramuscular Fatsupporting

confidence: 84%

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

Nudda

Battacone

Boe

et al. 2013

Italian Journal of Animal Science

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Effect of outdoor (OUT) or indoor (IND) rearing systems (RS) of 48 male and female Sarda suckling lambs on fatty acid (FA) composition and lipid oxidation of raw and cooked meat was studied. Ewes grazed daily on natural pasture for 6 h. During grazing time of ewes, IND lambs were kept indoors whereas OUT lambs followed the mother. Slaughter age was 28 days. RS did not affect meat chemical composition, pH, cooking loss and FA profile. Microwave cooking changed markedly the concentrations of almost all meat FAs and FA classes: short (-28%) and medium chain fatty acids (-11%), saturated fatty acids (-7.6%), oddnumber carbon and branched-chain FA (-11.8%), proportion of long chain fatty acids (+5.3%) and PUFAn3 (+37.3%) and PUFAn6 (+26.1%) class. Sex influenced significantly the concentration of the main odd-number carbon and branched chain fatty acid. OUT rearing system increased MDA concentration (P<0.01). RS ¥ cooking interaction affected PUFA and MDA, which were higher in cooked samples of OUT than IND lambs. The results evidenced that the meat composition of suckling lambs is affected by the feeding system of the mother rather than the management system of lambs.

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“…The differences of total lipids content were not statistically significant in both groups of lambs (Table 3). The greater ages and weights are not always associated with higher intramuscular fat content, what has been also reported by Oriani et al (2005) and Marino et al (2008). The lack of markedly increase of total lipids in older lambs may be due to growth rate decrease after weaning (Table 2).…”

Section: Resultsmentioning

confidence: 56%

The fatty acid composition of longissimus <i>lumborum</i> muscle of suckling and earlyweaned dual-purpose wool/meat lambs

et al. 2012

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Twenty-four dual purpose (wool/meat) suckling and early weaned ram lambs were used to study the fatty acid profile in intramuscular fat of longissimus lumborum muscle and lipid oxidation in blood serum. At 60 days of age 12 rams were slaughtered as suckling lambs. The other 12 early weaned and fed according to standards by grass hay and concentrate, and slaughtered at 90 days of age. Suckling lambs had more polyunsaturated fatty acids (P≤0.01) than early-weaned lambs. Younger lambs obtained also higher values of n-3 fatty acids (P≤0.01) and lower n-6/n-3 ratio (P≤0.01) appropriate in relation to their contribution to human health. Muscle tissue of early-weaned lambs compared to suckling group was characterised by significantly higher c9,t11C18:2 content (P≤0.01), which is desirable in human diet with regard to its peculiarities. The higher amount (P≤0.01) of vaccenic acid, which is the substrate for rumenic acid formation, has been observed in early-weaned lambs also.

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Effect of age on fatty acid composition of Italian Merino suckling lambs

Cited by 43 publications

References 31 publications

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

The fatty acid composition of longissimus <i>lumborum</i> muscle of suckling and earlyweaned dual-purpose wool/meat lambs

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Effect of age on fatty acid composition of Italian Merino suckling lambs

Cited by 43 publications

References 31 publications

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights

Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

The fatty acid composition of longissimus &lt;i&gt;lumborum&lt;/i&gt; muscle of suckling and earlyweaned dual-purpose wool/meat lambs

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The fatty acid composition of longissimus <i>lumborum</i> muscle of suckling and earlyweaned dual-purpose wool/meat lambs