Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Budimir, Katarina; Mozzon, Massimo; Toderi, Marco; D'Ottavio, P.; Trombetta, M. F.

doi:10.3390/ani10030535

Cited by 9 publications

(6 citation statements)

References 39 publications

(79 reference statements)

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“…Higher CLA concentrations in the meat of grazing animals than those receiving feed concentrates were observed in other studies as well [7,61]. As reported by Budimir et al [26], consumption of grass and grazing significantly increased the concentration of CLA, n-3 PUFAs, and MUFA in lamb meat.…”

Section: Discussionsupporting

confidence: 69%

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Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Kilar

Kasprzyk

2021

Foods

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The aim of the study was to assess the fatty acid profile and nutraceutical properties of lipids contained in fallow deer (Dama dama) meat produced in organic and conventional farming systems. Longissimus lumborum (LL) and semimembranosus (SM) muscles from 24 fallow deer carcasses were selected for the study. The fallow deer meat from the organic farming system was characterized by significantly lower intramuscular fat content. The fatty acid profile in the organic meat was characterized by a particularly high proportion (p < 0.0001) of conjugated linoleic acid—CLA (LL—2.29%, SM—2.14%), alpha-linolenic acid—ALA (LL—4.32%, SM—3.87%), and docosahexaenoic acid—DHA (LL—2.83%, SM—2.60%). The organic system had a beneficial effect (p < 0.0001) on the amount of polyunsaturated fatty acids (PUFAs), including n-3 PUFAs, which resulted in a more favorable n-6 PUFA (polyunsaturated fatty acid)/n-3 PUFA ratio. The significantly higher nutritional quality of organic meat lipids was confirmed by such nutraceutical indicators as the thrombogenic index (TI), ∆9-desaturase C16, elongase, and docosahexaenoic acid + eicosapentaenoic acid (DHA+EPA) in the LL and SM and cholesterol index (CI), and the cholesterol-saturated fat index (CSI) indices in the SM. LL was characterized by higher overall quality.

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Section: Discussionsupporting

confidence: 69%

“…The meat of cervids is also a good source of nutritionally important conjugated linoleic acid (CLA) [25]. Due to the essential role of fat in the human diet, the quantity and quality of lipids in meat from various animal species are the focus of considerable research interest [7,[26][27][28][29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Kilar

Kasprzyk

2021

Foods

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“…In this study, the percentages of the fatty acid composition for both breeds were comparable, but the Murrah cross recorded a significantly higher C18:2 and total fatty acid than the swamp buffaloes. A variation in the fatty acid composition between breeds of lambs was also reported by Budimir et al [ 61 ], but the Italian Merino and Soravissana lambs had a similar fatty acids composition [ 61 ].…”

Section: Discussionmentioning

confidence: 60%

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Azmi

Amin

Ahmad

et al. 2021

Animals

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The deposition and distribution of buffalo body fats play a vital role in the quality of the buffalo carcass and are of great commercial value, since the carcass quality influences the profitability and consumer acceptability of ruminant meat. The current study examined the effect a mixture of 4% bypass fat and 26% concentrate supplementations in buffalo basal diet had on both the carcass characteristics and the proximate and fatty acid composition in longissimus thoracis et lumborum (LTL), supraspinatus (SS) and semitendinosus (ST) muscles of Murrah cross and swamp buffaloes. In addition, profit and loss analyses were performed to determine the profitability. This study employed a completely randomized 2 × 2 factorial arrangement with two diets, two breeds and four replicates per treatment. A total of sixteen buffaloes (eight buffaloes per breed, bodyweight 98.64 ± 1.93 kg) were randomly assigned into two dietary groups. The first group was given Diet A, which consisted of 70% Brachiaria decumbens + 30% concentrate, whereas the second group was given Diet B, which consisted of 70% Brachiaria decumbens + 26% concentrate + 4% bypass fat. The buffaloes were fed for 730 days before slaughter. The results showed that supplemented bypass fat significantly (p < 0.05) increased the pre-slaughter weight, hot and cold carcass weights, meat:fat ratio, pH at 24 h, moisture and crude protein of LTL, ST and SS, the ether extract of LTL and ST and the meat fatty acid of C16:0, C16:1, C18:1, PUFA n-6/n-3 and total MUFA. The carcass yield and carcass fat percentages, the ash content in ST, the EE in the SS muscle and the meat fatty acid of C18:3, total PUFA n-3, UFA/SFA and PUFA/SFA were significantly (p < 0.05) decreased. Furthermore, Murrah cross showed a significantly (p < 0.05) higher pre-slaughter weight, hot and cold carcass weights, carcass bone percentage and total fatty acid, but a lower (p < 0.05) meat:bone ratio, ash of LTL and CP of LTL and ST when compared to swamp buffaloes. No significant changes were found in the proximate composition of different types of muscle, but the ST muscle revealed significantly high C14:0, C16:0 and C18:1, and the SS muscle had high C18:2 and total fatty acid (p < 0.05). Supplementing using bypass fat increased the cost of buffalo feeding but resulted in a higher revenue and net profit. In conclusion, the concentrate and bypass fat supplementations in the buffalo diet could alter the nutrient compositions of buffalo meat without a detrimental effect on carcass characteristics, leading to a higher profit.

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“…Many factors affect lamb tissue FA composition, including breed, sex, body weight, environmental condition and feeding management [ 2 , 3 ]. Furthermore, some trans-FAs present in the milk and meat are manufactured in response to bacterial biohydrogenation in the rumen and are garnering attention since they are nutritionally beneficial FAs [ 4 , 5 ]. In order to comply with modern nutritional trends, consumers prefer a balanced and healthful diet, with an emphasis on improved meat quality.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of Dairy-Type Lamb Diet with Microencapsulated Omega-3 Fish Oil: Effects on Growth, Carcass Quality and Meat Fatty Acids

Marzo

Bozzo

Ceci

et al. 2023

Life

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The hypothesis that adding omega-3 oil to feedlot pellets will improve the meat’s favourable n-3 PUFA composition was tested in this experiment. Therefore, we evaluated the productive traits and modification of the composition of n-3 PUFA of Longissimus lumborum (LL) muscle in growing lambs supplemented with microencapsulated omega-3 oil (MEOIL) in pelleted total mixed rations (TMR). Thirty six one month old Valle del Belice male lambs (14.04 ± 0.1 kg) were randomly distributed to one of the three dietary treatments (n = 12 lambs each) and provided the supplemented diets up to 14 weeks of age: 1. control (CON) pelleted TMR without omega-3 oil supplementation; 2. omega-3 oil fortified pelleted TMR at 1% (MEOIL1) supplementation; and 3- Omega-3 oil fortified pelleted TMR at 3% (MEOIL3) supplementation. Supplementing MEOIL at both levels in diet positively impacted (p < 0.05) body weight (BW) and feed efficiency. At the end of feeding period, most carcass quality traits did not vary significantly (p > 0.05) among groups, with the exception of carcass dressing and loin yield at both levels of MEOIL. The color and physical traits of LL muscle were affected by MEOIL supplementation (p < 0.05), with no significant change in chemical characteristics. Fatty acids composition of meat in term of linolenic, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were significantly (p < 0.05) influenced by both levels of MEOIL. It was concluded that the tested microencapsulated omega-3 oil preparation may be included at 1% in lamb diet for increasing unsaturated fatty acids in meat without any detrimental effects on lamb productivity.

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Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

Cited by 9 publications

References 39 publications

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Fatty Acids and Nutraceutical Properties of Lipids in Fallow Deer (Dama dama) Meat Produced in Organic and Conventional Farming Systems

Effects of Bypass Fat on Buffalo Carcass Characteristics, Meat Nutrient Contents and Profitability

Enrichment of Dairy-Type Lamb Diet with Microencapsulated Omega-3 Fish Oil: Effects on Growth, Carcass Quality and Meat Fatty Acids

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