Effect of vitamin E supplementation or alfalfa grazing on fatty acid composition and expression of genes related to lipid metabolism in lambs1

González-Calvo, L.; Joy, M.; Alibés, Mireia Blanco; Dervishi, Elda; Molino, François; Sarto, P.; Ripoll, G.; Serrano, M.; Calvo, J.H.

doi:10.2527/jas.2014-8758

Cited by 17 publications

(16 citation statements)

References 43 publications

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“…After weaning, lambs were stalled and ate only concentrate and straw. Therefore, the grazing period was noticeably shorter than that of the other study of the literature (González-Calvo et al, 2015a). The greater n-3 PUFA of Sainfoin lambs compared with Alfalfa lambs agrees with the results reported by Girard et al (2016).…”

Section: Fatty Acid Composition Of the Longissimus Thoracis Et Lumborsupporting

confidence: 89%

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Lobón

Alibés

Sanz

et al. 2017

Journal of Animal Science

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The inclusion of natural antioxidants in the diet, through fresh forages or condensed tannins, might prolong meat shelf life and modify the meat quality. The aim of this study was to evaluate the effect of the dam's feeding system during lactation and the inclusion of quebracho in the fattening concentrate of male lambs on meat color, chemical composition, and lipid oxidation. Dams and their suckling lambs were fed indoors or allowed to graze on alfalfa or sainfoin until lambs reached 42 d old. Thereafter, the weaned lambs were fed concentrates with 5% quebracho or without quebracho until reaching 22 to 24 kg BW. Meat of suckling lambs from dam's fed indoors (Indoor lambs) presented greater intramuscular fat content and lower α-tocopherol content than meat of suckling lambs from dam's fed Alfalfa (Alfalfa lambs) and Sainfoin (Sainfoin lambs; < 0.01), independent of the fattening diet. Regarding meat color of longissimus thoracis et lumborum muscle, on average, Indoor lambs' meat presented greater lightness, yellowness, and hue angle values than Alfalfa and Sainfoin lambs' meat ( < 0.05). The redness was affected by the interaction between the feeding system during lactation and the time of storage, but, on average, Alfalfa and Sainfoin lambs had greater redness than Indoor lambs ( < 0.05). The lipid oxidation from 5 to 14 d of meat display time observed for Sainfoin lambs was lower than that for Indoor lambs ( < 0.05). The intramuscular fatty acid profile of meat from the Sainfoin and Alfalfa lambs met particularly well the Food and Agriculture Organization of the United Nations recommendation for human health, compared that of meat from the Indoor lambs. The dietary inclusion of quebracho during fattening modified meat α-tocopherol content, oxymyoglobin levels after 8 d of storage, and fatty acid profiles. In conclusion, the results indicate higher importance of the diet during suckling than during the subsequent fattening period on meat quality parameters such as color, lipid oxidation, and fatty acid profile. Dams grazing Sainfoin provide a more stable lamb meat, and it would be cheaper to feed the dams with fresh forages with a high α-tocopherol content than supplementing the concentrate of the lambs with synthetic α-tocopherol.

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Section: Fatty Acid Composition Of the Longissimus Thoracis Et Lumborsupporting

confidence: 89%

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Lobón

Alibés

Sanz

et al. 2017

Journal of Animal Science

Self Cite

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“…Diets can alter the synthesis and deposition of FA in muscles which can modulate the expression of lipogenic genes [ 13 , 14 ]. It is expected that a better knowledge of the genes and mechanisms involved would allow a better control of the content and composition of FA in ruminant meat [ 14 ]. In the current study, we limited our investigation on lipogenic gene expression to the LD and ST muscles because dietary supplements had no significant effect on the FA composition of SS muscles in Dorper lambs.…”

Section: Discussionmentioning

confidence: 99%

“…Plant polyphenols, such as those found in NS and RO, when supplemented in ruminant diets could manipulate rumen biohydrogenation of unsaturated FAs thereby modifying the FA composition of ruminant meat [ 12 ]. The changes in muscle FAs due to feeding strategies are implicated in the expression of lipogenic genes [ 13 , 14 ]. An improved understanding of the genes and the underlying mechanisms involved in fat metabolism would allow a better control of the content and composition of FA in ruminant meat [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…The changes in muscle FAs due to feeding strategies are implicated in the expression of lipogenic genes [ 13 , 14 ]. An improved understanding of the genes and the underlying mechanisms involved in fat metabolism would allow a better control of the content and composition of FA in ruminant meat [ 13 , 14 ]. Therefore, the objective of this study was to determine the effects of NS seeds, RO leaves and their combination on carcass traits, FA composition, expression of lipogenic genes, physicochemical properties and lipid oxidation in longissimus dorsi (LD), semitendinosus (ST), and supraspinatus (SS) muscles in Dorper lambs.…”

Section: Introductionmentioning

confidence: 99%

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Carcass traits, fatty acid composition, gene expression, oxidative stability and quality attributes of different muscles in Dorper lambs fed Nigella sativa seeds, Rosmarinus officinalis leaves and their combination

Odhaib

Adeyemi

Sazili

2018

Asian-Australas J Anim Sci

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ObjectiveThis study examined the influence of dietary supplementation of Nigella sativa seeds, Rosmarinus officinalis leaves and their combination on carcass attributes, fatty acid (FA) composition, gene expression, lipid oxidation and physicochemical properties of longissimus dorsi (LD), semitendinosus (ST), and supraspinatus (SS) muscles in Dorper lambs.MethodsTwenty-four Dorper lambs (18.68±0.6 kg, 4 to 5 months old) were randomly assigned to a concentrate mixture containing either, no supplement (control, T1), 1% Rosmarinus officinalis leaves (T2), 1% Nigella sativa seeds (T3), or 1% Rosmarinus officinalis leaves+1% Nigella sativa seeds (T4) on a dry matter basis. The lambs were fed the treatments with urea-treated rice straw for 90 days, slaughtered and the muscles were subjected to a 7 d postmortem chill storage.ResultsThe T2 lambs had greater (p<0.05) slaughter and cold carcass weights than the control lambs. Dietary supplements did not affect (p>0.05) chill loss, dressing percentage, carcass composition, intramuscular fat and muscle pH in Dorper lambs. Meat from supplemented lambs had lower (p<0.05) cooking and drip losses, shear force, lightness, and lipid oxidation and greater (p<0.05) redness compared with the control meat. The impact of dietary supplements on muscle FA varied with muscle type. Diet had no effect (p>0.05) on the expression of stearoyl-CoA desaturase and lipoprotein lipase genes in LD and ST muscles in Dorper lambs. The T2 and T3 diets up regulated the expression of AMP-activated protein kinase alpha 2 gene in LD and ST muscles and up regulated the expression of sterol regulatory element-binding protein 1 in ST muscle in Dorper lambs.ConclusionDietary supplementation of Nigella sativa seeds and Rosmarinus officinalis leaves had beneficial effects on meat quality in Dorper lambs.

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“…There are eight different isoforms of vitamin E, and the most active isoform for cell protection appears to be α-tocopherol [1]. Alpha-tocopherol is a cell signaling molecule involved in a broad range of effects on cellular systems [2] and specific regulation of gene expression [2–6]; therefore, α-tocopherol can influence a number of biological functions by regulating cell signaling at both the mRNA and microRNA (miRNA) levels [7]. So far, the impact and beneficial effects of vitamin E in the prevention of chronic diseases have been mainly associated with its antioxidant properties [8].…”

Section: Introductionmentioning

confidence: 99%

Genome-wide expression profiling in muscle and subcutaneous fat of lambs in response to the intake of concentrate supplemented with vitamin E

et al. 2017

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BackgroundThe objective of this study was to acquire a broader, more comprehensive picture of the transcriptional changes in the L. Thoracis muscle (LT) and subcutaneous fat (SF) of lambs supplemented with vitamin E. Furthermore, we aimed to identify novel genes involved in the metabolism of vitamin E that might also be involved in meat quality. In the first treatment, seven lambs were fed a basal concentrate from weaning to slaughter (CON). In the second treatment, seven lambs received basal concentrate from weaning to 4.71 ± 2.62 days and thereafter concentrate supplemented with 500 mg dl-α-tocopheryl acetate/kg (VE) during the last 33.28 ± 1.07 days before slaughter.ResultsThe addition of vitamin E to the diet increased the α-tocopherol muscle content and drastically diminished the lipid oxidation of meat. Gene expression profiles for treatments VE and CON were clearly separated from each other in the LT and SF. Vitamin E supplementation had a dramatic effect on subcutaneous fat gene expression, showing general up-regulation of significant genes, compared to CON treatment. In LT, vitamin E supplementation caused down-regulation of genes related to intracellular signaling cascade. Functional analysis of SF showed that vitamin E supplementation caused up-regulation of the lipid biosynthesis process, cholesterol, and sterol and steroid biosynthesis, and it down-regulated genes related to the stress response.ConclusionsDifferent gene expression patterns were found between the SF and LT, suggesting tissue specific responses to vitamin E supplementation. Our study enabled us to identify novel genes and metabolic pathways related to vitamin E metabolism that might be implicated in meat quality. Further exploration of these genes and vitamin E could lead to a better understanding of how vitamin E affects the oxidative process that occurs in manufactured meat products.Electronic supplementary materialThe online version of this article (doi:10.1186/s12864-016-3405-8) contains supplementary material, which is available to authorized users.

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Effect of vitamin E supplementation or alfalfa grazing on fatty acid composition and expression of genes related to lipid metabolism in lambs1

Cited by 17 publications

References 43 publications

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Meat quality of light lambs is more affected by the dam's feeding system during lactation than by the inclusion of quebracho in the fattening concentrate1

Carcass traits, fatty acid composition, gene expression, oxidative stability and quality attributes of different muscles in Dorper lambs fed Nigella sativa seeds, Rosmarinus officinalis leaves and their combination

Genome-wide expression profiling in muscle and subcutaneous fat of lambs in response to the intake of concentrate supplemented with vitamin E

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