Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Abstract

BACKGROUND Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre‐slaughter diets: a barley / maize / soya‐based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by‐product (citrus pulp / distillers’ grain / soya‐based) diet (BPR). Intramuscular FAs and adipose tissue branched‐chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n‐6, and greater proportions of conjugated linoleic acid (c9,t11‐C18:2) and n‐6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n‐3 and n‐3 PUFA, and a lower n‐6 to n‐3 ratio. The consumer acceptability of lamb was not affected by the pre‐slaughter diets. CONCLUSION Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by‐products in the pre‐slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

“…Similarly, proportions of C16:1 n-9, C20:1 n-9, C18:2 n-6, C18:3 n-3, and C18:4 n-3 were greater (p ≤ 0.036) in the BYP compared with CON lambs. Similar results were obtained by others when lambs were fed concentrates containing either corn DDGS [60] or dried citrus pulp [9,61,62]. The lack of differences (p = 0.251) between groups in the proportion C18:1 n-9 observed in our study agrees with the results of Kotsampasi et al [50], who did not observe differences in this FA in lambs fed destoned EOC, and it was attributed to both the low fat content of the EOC (2.91%, DM basis) and the low level of inclusion in the BYP concentrate (8%).…”

Performance, meat quality, intramuscular fatty acid profile, rumen characteristics and serum parameters of lambs fed microencapsulated or conventional linseed oil

“…The lower n-6/n-3 in LD muscle, although not significantly, was achieved in lambs fed conventional and microencapsulated linseed oil, an effect that can be explained by enhanced C18:3 n-3. Similar results of lambs fed protected linseed oil were obtained by Gravador et al (2020). However, all the above results indicate that linseed oil is more effective in modifying the FA composition of LD muscle compared to the microencapsulated form.…”

Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs

“…The content of a lamb's diet influences the composition and value of its tissues (36). Furthermore, several trials have indicated that numerous feeding approaches can facilitate the deposition of n-3 LC PUFA in muscle tissues in lambs, resulting in healthier meat (16,24,(37)(38)(39)(40)(41)(42). The use of vegetable seed oils in ruminant diets was found to increase energy and the level of UFA deposited in meat (43).…”