Effect of Physical Form, Composition and Level of Intake of Diet on the Fatty Acid Composition of the Sheep Carcass

Bensadoun, André; Reid, John

doi:10.1093/jn/87.2.239

Cited by 8 publications

(4 citation statements)

References 13 publications

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“…In general the fats become more saturated (Bamicoat and Shorland, 1952;Spillane and L'Estrange, 1977;Miller et al, 1986). Although this may relate to animal fatness rather than age (Bensadoun and Reid, 1965), older sheep being generally fatter, the fact remains that a changed fatty composition has the potential to change odour by way of volatile free fatty acids and fatty acid oxidation products. Also, age effects have been observed in the content of branched-chain fatty acids, although the results of two studies are conflicting (Bensadoun and Reid, 1965;Spillane and L'Estrange, 1977), the former showing an increase with age and the latter a decrease.…”

Section: Pre-slaughter Factorsmentioning

confidence: 99%

“…Although this may relate to animal fatness rather than age (Bensadoun and Reid, 1965), older sheep being generally fatter, the fact remains that a changed fatty composition has the potential to change odour by way of volatile free fatty acids and fatty acid oxidation products. Also, age effects have been observed in the content of branched-chain fatty acids, although the results of two studies are conflicting (Bensadoun and Reid, 1965;Spillane and L'Estrange, 1977), the former showing an increase with age and the latter a decrease. The hypothesis of Wong et al (1975a,b) requires that the concentration of branched-chain fatty acids, specifically around C9 and CI0, must increase with age if it is accepted that older animals have more mutton odour than younger.…”

Section: Pre-slaughter Factorsmentioning

confidence: 99%

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Flavor of Meat and Meat Products

Shahidi¹

1994

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Section: Pre-slaughter Factorsmentioning

confidence: 99%

Section: Pre-slaughter Factorsmentioning

confidence: 99%

Flavor of Meat and Meat Products

Shahidi¹

1994

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“…173 ruminant fat depots are not greatly influenced by the diet. However, with improved analytical techniques, especially gas liquid chromatography, it has been possible to demonstrate differences in fatty acid composition of ruminant adipose tissues caused by different diets (Edwards, Tove, Blumer and Barrick, 1961;Tove and Mochrie, 1963;Roberts and McKirdy, 1964;Bensadoun and Reid, 1965;Cabezas, Hentges, Moore and Olson, 1965). Church, Ralston and Kennick (1967), presenting their own data and reviewing the literature, showed that the fatty acid composition of ruminant tissue can be modified by nutritional methods.…”

Section: Introductionmentioning

confidence: 99%

Soaking of complete fattening rations high in poor roughage. 4. The effect on deposition and fatty acid composition of bovine fat

et al. 1976

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The effects of diets containing variable percentages of roughage and moisture on depot fats were studied. Treatments were 25 and 45% roughage in the complete fattening diet, and 10, 50 and 75% moisture content of the diets. Depot fats collected post-slaughter from kidney, pelvic, ruminal, cod and trim fats in the carcass (mostly subcutaneous and some intermuscular) were weighed and analysed for their fatty acid composition. Increasing the quantity of roughage in the diet (from 25 to 45%) significantly decreased ruminal fat deposition. Moistening the feed significantly increased the deposition of kidney, pelvic and cod fat, and significantly reduced the deposition of fat trim in the carcass.

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“…In ruminants particularly, the composition of the feed, providing it is not The effect of castration on the deposition of limiting for any essential metabolites, is normally adipose tissue in growing animals is unclear. In assumed to have little effect on carcass composition farm animals it is generally held that non-males (Bensadoun & Reid, 1965;Kirton, 1970). However, are 'earlier maturing' than males (Berg, 1968), but Price & Yeates (19716) have suggested that tallow comparisons are rarely made at equal muscle + in the diet may promote greater fat deposition in bone weight.…”

Section: Introductionmentioning

confidence: 99%

The effects of added dietary lipid on the body composition of rams and wethers

Price

1975

J. Agric. Sci.

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A 2 x 3 factorial trial designed to investigate the effects of castration and three diets on growth and body composition of 30 male Dorset Horn x (Border Leicester x Merino) lambs is described. The three diets were: (a) a standard ration of equal weights of lucerne chaff and pelleted concentrates; (6) a similar ration to (a) plus 7-5 % by weight of lipid (peanut oil and tallow); (c) a greater ration of (a) calculated to be isocaloric for digestible energy with diet (6).At the beginning of the trial a group of 40 lambs (20 rams, 20 wethers) were shorn and five rams and five wethers were selected at random and slaughtered to establish initial body composition. The remaining 30 lambs, 15 rams and 15 wethers aged about 22 weeks and having mean weights of 33-0 kg (rams) and 31-2 kg (wethers), were randomly divided within sex into three groups and allocated to the three diets for 92 days. At the end of this period the lambs were again shorn, and then slaughtered and dressed.During the trial, rams gained significantly (P < 0-001) more weight than wethers, and lambs on diet (a) gained significantly (P < 0-01) less weight than those on (b) and (c). Weight gains on the latter two diets were similar. Diet generally had little effect on body composition, although there was a tendency, within sexes, for lambs on diet (6) to have a greater fat content than those on the other diets. Rams had significantly greater carcass weights (P < 0-01), head percentage (P < 0-001) and various m. longissimus dorsi dimensions than wethers, but significantly less fat in all the locations measured, including a lower percentage of chemically extractible fat in the offals and carcasses.Estimations of the energy stored in the wool-free body during the trial indicated that wethers stored significantly more energy in the form of fat than rams (P < 0-001), but that rams stored significantly more non-fat energy than wethers (P < 0-001). It is concluded that a maximum growth rate exists for the non-fat body, and that it is higher in rams than wethers. Thus the addition of dietary lipid (which increases energy intake with comparatively small increases in weight or volume of feed), is more likely to promote fat deposition in wethers, which have a lower maximum capacity for non-fat storage, than in rams.

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Effect of Physical Form, Composition and Level of Intake of Diet on the Fatty Acid Composition of the Sheep Carcass

Cited by 8 publications

References 13 publications

Flavor of Meat and Meat Products

Flavor of Meat and Meat Products

Soaking of complete fattening rations high in poor roughage. 4. The effect on deposition and fatty acid composition of bovine fat

The effects of added dietary lipid on the body composition of rams and wethers

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