Effect of feeding on distribution of fatty acids at Sn-2-position in triacylglycerols of different adipose tissues in lambs

Petrova, I.; Banskalieva, V.; Dimov, V.

doi:10.1016/0921-4488(94)90074-4

Cited by 18 publications

(8 citation statements)

References 9 publications

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“…However, some researchers who believed C18:1 n 9 originated from biohydrogenation in the rumen regarded this as a response of the dietary forage/feed ratio. A higher proportion of C18:1 n 9 in lamb (with a concentrate-based diet) muscle fat was a result of the presence of a greater proportion of available carbohydrates, which reduced the stay of food in the rumen and decreased the biohydrogenation of the polyenoic fatty acids ( Petrova et al, 1994 ).…”

Section: Discussionmentioning

confidence: 99%

Influence of Restricted Grazing Time Systems on Productive Performance and Fatty Acid Composition of <i>Longissimus dorsi</i> in Growing Lambs

Wang

Chen

Luo

et al. 2015

Asian Australas. J. Anim. Sci

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Fifty 3-month-old male Tan lambs (similar in body weight) were divided into 5 groups to investigate the effects of different restricted pasture grazing times and indoor supplementation on the productive performances and fatty acid composition of the intramuscular fat in growing lambs. The lambs grazed for different periods of time (12 h/d, 8 h/d, 4 h/d, 2 h/d, and 0 h) and received various amounts of supplementary feedings during the 120-day trial. Pasture dry matter intake (DMI), total DMI, average daily gains and the live body weights of the lambs were measured during the experiment. The animals were slaughtered at the end of the study, their carcass traits were measured, and their longissimus dorsi muscles were sampled to analyze the intramuscular fat (IMF) content and fatty acid profiles. The results indicated that the different durations of grazing and supplementary feedings affected the animal performances and the composition of fatty acids. Grazing for 8 h/d or 2 h/d with the corresponding supplementary concentrate resulted in lambs with higher body weights, carcass weights and IMF contents. Lambs with longer grazing times and less concentrate accumulated more healthy fatty acids such as conjugated linoleic acid and n-3 polyunsaturated fatty acid and had higher n-3/n-6 ratios. Overall, a grazing allowance of 8 h/d and the corresponding concentrate was recommended to maintain a high quantity and quality of lamb meat.

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Section: Discussionmentioning

confidence: 99%

Influence of Restricted Grazing Time Systems on Productive Performance and Fatty Acid Composition of <i>Longissimus dorsi</i> in Growing Lambs

Wang

Chen

Luo

et al. 2015

Asian Australas. J. Anim. Sci

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“…In general, fresh forage lipids are characterised by a predominance of C18:3, a precursor of the n-3 series, whereas concentrate contains relatively high levels of C18:2, precursor of the n-6 series (Petrova et al, 1994;Enser and Wood, 1995;Fisher et al, 2000;Velasco et al, 2001;Oriani et al, 2005). The fat of both grazing treatments (GR and GR+S) showed a higher proportion of C18:3 n-3 than their indoor counterparts (p < 0.05), and a lower proportion of C18:2 n-6 (Rowe Velasco et al, 2001;Santos-Silva et al, 2002b;Scerra et al, 2007;Nuernberg et al, 2008).…”

Section: Chemical Composition Of Meatmentioning

confidence: 99%

Diversification of feeding systems for light lambs: sensory characteristics and chemical composition of meat

Doblado

Carrasco

Ripoll

et al. 1970

Span. j. agric. res.

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Forty-eight light lambs were used to study the effect of feeding systems on the sensory quality and chemical composition of their meat. Animals were divided into four batches as follows: GR: lambs with dams continuously on pasture until slaughter; GR+S: like GR, but the lambs had free access to concentrate; DRL-GRE: lambs in drylot and ewes with rationed grazing; DRL: lambs in drylot with dams indoors. DRL-GRE and DRL lambs were weaned at age 45 days. All lambs were slaughtered on reaching 22-24 kg live weight. Sensory attributes were not affected by the feeding system; grazing systems would therefore be a good alternative to indoor feeding systems. Meat from grazing lambs (GR and GR+S) presented the lowest values of C18:2 n-6/C18:3 n-3 and n-6/n-3, DRL-GRE lambs yielded intermediate values and DRL lambs the highest values. Ewes’ diet during lactation affects the fatty acid composition of the meat of light lambs. The feeding system affected the relationships between the meat’s sensory characteristics and chemical properties. Discriminant analysis using fatty acid composition was able to distinguish between lambs from each feeding system, and could therefore be used as a tool for traceability.

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“…Thus, some fatty acids taken with feed can be directly subjected to conversion in the rumen (conversion to CLA fatty acids) while some fatty acids of the C18: 0, C18: 1 and C18: 2 groups are not converted in the rumen but rather retained in muscle and fat tissues (Griinar et al, 2000;Díaz et al, 2002;Loor and Herbein, 2003;Manso et al, 2009, Vasta et al, 2008. On the other hand, Petrova et al, (1994) reported that the fatty acids taken with intense feeding ration did not stay long enough in the rumen for bio-hydrogenation; therefore the fatty acid composition of meat could be affected by that of the ration.…”

Section: Resultsmentioning

confidence: 99%

Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions

Önenç

Özdoğan

Aktümsek

et al. 2015

Emir. J. Food Agric

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Effect of feeding on distribution of fatty acids at Sn-2-position in triacylglycerols of different adipose tissues in lambs

Cited by 18 publications

References 9 publications

Influence of Restricted Grazing Time Systems on Productive Performance and Fatty Acid Composition of <i>Longissimus dorsi</i> in Growing Lambs

Influence of Restricted Grazing Time Systems on Productive Performance and Fatty Acid Composition of <i>Longissimus dorsi</i> in Growing Lambs

Diversification of feeding systems for light lambs: sensory characteristics and chemical composition of meat

Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions

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