Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat

Jerónimo, Eliana; Alves, Susana P.; Prates, José A. M.; Santos‐Silva, José; Bessa, Rui J. B.

doi:10.1016/j.meatsci.2009.06.033

Cited by 81 publications

(104 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The odd FA, mainly C17:0, increased, whereas the C14:0 decreased with extruded linseed supplementation, while Jero´nimo et al (2009) using linseed oil showed the contrary situation. However, the main monounsaturated fatty acid (MUFA), C18:1, tends to augment in L15, then to decrease in L30, leading to the same tendency as shown by results of Bas et al (2007), whereas, the linseed oil in the diets decreased linearly this FA, as shown in other studies (Jero´nimo et al 2009). …”

Section: Fatty Acid Profilementioning

confidence: 84%

Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

Atti

Methlouthi

Saidi

et al. 2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

Effects of extruded linseed incorporation on meat quality and intramuscular fat fatty acids (FAs) composition were studied on 36 lambs from Tunisian local breed, Queue Fine de l'Ouest. All lambs were male with an average body weight of 21.3 kg at the beginning of the experiment. Animals were divided into three groups of 12 lambs each, receiving hay ad-libitum and one of three concentrates containing 0 (Control), 15 (L15) and 30 (L30) per cent of extruded linseed. At the end of the experiment which lasted for 85 days, all the lambs were slaughtered. Samples of longissimus dorsi muscle were taken for meat quality measurements and FA determination. No effects of linseed on lamb growth were observed. The cooking loss, meat pH and colour parameters were similar for all diets. Linseed supplementation increased protein content (p 00.07) and decreased fat content (p 00.06) in the meat. However, the intramuscular FA composition was affected by linseed supplementation. The polyunsaturated FA to saturated FA ratio (PUFA/SFA) was higher for L15 and L30 groups than for Control (p B0.01). The content of C18:3 and the sum of polyunsaturated FA (PUFA) were higher for L15 and L30 groups than for Control one (pB0.05). PUFA n (3 contents significantly increased with linseed incorporation (0.70, 3.56 and 3.26 for Control, L15 and L30, respectively). In contrast, n (6:n (3 ratio significantly decreased from 5.23 for Control to 0.71 and 1.1 for L15 and L30, respectively.

show abstract

Section: Fatty Acid Profilementioning

confidence: 84%

Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

Atti

Methlouthi

Saidi

et al. 2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

show abstract

“…The increase in PUFA and n-3 (milk from ewes in the LIN fed group) in the lamb diet is known to increase n-3 linearly, while decreasing the n-6 : n-3 ratio in all deposits (Jeró nimo et al, 2009). Subcutaneous fat contains less PUFA, and more C10 to C16 FAs, cis-9, trans-11 CLA and trans-11 18:1, than intramuscular fat.…”

Section: Discussionmentioning

confidence: 99%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

Animal

View full text Add to dashboard Cite

The objective of this study was to evaluate the effects of vegetable oil supplementation of ewe diets on the performance and fatty acid (FA) composition of their suckling lambs. Forty-eight pregnant Churra ewes (mean BW 64.3 6 0.92 kg) with their 72 newborn lambs (prolificacy 5 1.5) were assigned to one of four experimental diets, supplemented with 3% of hydrogenated palm (PALM), olive (OLI), soya (SOY) or linseed (LIN) oil. Lambs were nourished exclusively by suckling from their respective mothers. Ewes were milked once daily, and milk samples were taken once a week. When lambs reached 11 kg, they were slaughtered and samples were taken from musculus longissimus dorsi (intramuscular fat) and subcutaneous fat tissue. No changes were observed in milk yield, proximal composition or lamb performance (P . 0.10). Milk and lamb subcutaneous and intramuscular fat samples from the PALM diet had the highest saturated fatty acid concentration, whereas those of the OLI, SOY and LIN diets had the lowest (P , 0.05). The greatest monounsaturated fatty acid concentration was observed in milk from ewes fed OLI, and the least in milk and in lamb subcutaneous and intramuscular fat samples from LIN and PALM diets. Milk and lamb fat from ewes fed PALM displayed the highest 16:0 proportion and the lowest 18:0 (P , 0.05). There were higher concentrations of cis-9 18:1 in OLI samples (P , 0.05), more 18:2n-6 in SOY lambs and milk fat (P , 0.001) and the highest levels of 18:3n-3 and 20:5n-3 in LIN samples (P , 0.01). Milk and lamb subcutaneous and intramuscular samples from SOY and LIN diets contained the most cis-9, trans-11 conjugated linoleic acid, whereas PALM samples had the least (P , 0.01). Sheep diet supplementation with different oils, constituting up to 3% of their diets, resulted in changes in the FA composition of milk and the subcutaneous and intramuscular fat of suckling lambs, but did not affect either milk production or lamb performance.

show abstract

“…This could be explained by differences in anatomical depot location (Juárez et al, 2008), weight of slaughter (Serra et al, 2009) and phospholipids/triglycerides ratio between the samples analyzed in our trial and those from other studies. Since LC-PUFA are incorporated preferentially into membrane phospholipids rather than in the triglycerides fraction (Jerónimo et al, 2009), the high content of LC-PUFA in the meat of young animals compared to fatter or heavier animals could be related to a high proportion of the phospholipids fraction in relation to the triglycerides fraction. This is confirmed by previous observations in which the content of LC-PUFAn3 was very low in adult Sarda sheep (Nudda et al, 2007).…”

Section: Effect Of Rearing Systemmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat

Cited by 81 publications

References 42 publications

Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

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

Contact Info

Product

Resources

About