Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio

Demirel, Gülcan; Özpınar, Haydar; Nazlı, Bulent; Keser, Onur

doi:10.1016/j.meatsci.2005.07.006

Cited by 105 publications

(85 citation statements)

References 20 publications

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“…However, the meat of MO lambs showed value above those reported to some ruminant meats (0.30 vs 0.1). Our results were similar to those reported by Can˜eque et al (2005) and slightly higher than those found by Demirel et al (2006) in lambs fed with grass and concentrate.…”

Section: Discussionsupporting

confidence: 92%

“…According to Wood et al (2008) linoleic is the main PUFA in sheep tissues and only a small proportion of it, around 10%, is available for incorporation into tissue lipids. Our results for MO lambs were similar to those found in Kivircik and Sakiz lambs fed with concentrates (Demirel et al 2006) and those found in intramuscular depots by Can˜eque et al (2005). The proportion of a-linolenic (C18:3n3; omega 3), which according to Wood et al (2008) is the second most important PUFA in sheep and cattle and did not differ among the genotypes, and its proportion represented only around of 0.45% of the fatty acids total proportion.…”

Section: Discussionsupporting

confidence: 87%

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Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Lobo

Bomfim

Facó

et al. 2013

Journal of Applied Animal Research

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The aim of this research was to study the differences between breeds through the analyses of the intramuscular fat content and fatty acid profile of the main local hair sheep breeds of Brazil, Morada Nova (MO), Brazilian Somali (SO) and Santa Ineˆs (SI) and the crossbred ½ Dorper )½ Morada Nova (F1). Genetic group was a significant source of variation for intramuscular fat content, individual fatty acids, polyunsaturated fatty acid (PUFA)/ saturated fatty acid (SFA) ratio, total PUFA, essential fatty acids (EFA), total n-3 and n-6 PUFA and D9 desaturase and atherogenic index. MO breed presented the highest values of conjugated linoleic acid, PUFA (similar to F1) and PUFA/SFA (similar to F1). MO meat had the highest proportion of EFA, despite the value was similar to F1. SO breed showed highest proportion of myristc, pentadecanoic, palmitic and palmitoleic acids in muscle, and highest D9 desaturase indices. In conclusion, there are differences between genetic group for the profile of fatty acids and intramuscular fat. The meat from MO lambs had better attributes of fatty acid composition with higher PUFA, PUFA/SFA ratio, EFA and total n-3 PUFA.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 87%

Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Lobo

Bomfim

Facó

et al. 2013

Journal of Applied Animal Research

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“…According to Muchenje et al (2009), differences among breeds reflect underlying differences in gene expression or activity of enzymes involved in fatty acid synthesis, desaturation or chain elongation, and thus deserve more attention. Demirel et al (2006), Madruga et al (2006), and Marino et al (2008) observed differences in the levels of mono and polyunsaturated fatty acids for different sheep breeds and attributed it to different deposition rates of intramuscular triacylglycerols in adipocytes associated with a dilutive effect of membrane phospholipids.…”

Section: Breedmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…With this aim, Demirel et al (2006) evaluated the lipid profile in the meat of lambs fed two levels of concentrate (25 and 75%). The authors found that diet affected lipid profile, supporting the aforementioned hypothesis of Sinclair et al (2007).…”

Section: Introductionmentioning

confidence: 99%

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

et al. 2014

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Consumers are more interested in having healthier and better quality products. The diet offered to animals can strongly affect the composition of meat. Thus, this study aimed to evaluate the effect of different levels of concentrate on lipid profile (in natura meat) and cholesterol content (in natura and cooked meat) of ewe lambs' meat cuts. Therefore, twenty-four lambs with a mean weight of 23.1 ± 2.1 kg were confined and fed different levels of a concentrate (20, 40, 60 and 80%) for 120 days. The diets consisted of tifton hay and concentrate based on corn and soybean meal. The muscles triceps brachii (shoulder), longissimus dorsi (loin) and semimembranosus (leg) represented the respective cuts that were analyzed. Increased levels of concentrate decreased only C18:3 (5.82 to 0.20 mg/100 g) in meat and without affecting saturated fatty acids (SFA), unsaturated (UFA), monounsaturated (MUFA), polyunsaturated (PUFA), both desirable and total levels. Levels of concentrate had no effect on UFA/ SFA (1.01), MUFA/SFA (0.97), PUFA/SFA (0.04) ratios, or the atherogenic (AI) and thrombogenic index (TI), nor on the content cholesterol in natura and cooked meat. The meat cuts had different lipid profiles, IA, IT and cholesterol content. Concentrate levels slightly alter the lipid profile and do not alter the cholesterol content, while meat cuts are different for these components. Key words: Fatty acids, feedlot, forage, leg, loin, shoulder ResumoOs consumidores estão cada vez mais interessados em consumir produtos saudáveis e de melhor qualidade. A dieta oferecida aos animais pode afetar fortemente a composição da carne. Desta forma, objetivou-se avaliar o efeito dos diferentes níveis de concentrado sobre o perfil lipídico (carne in natura) e o teor de colesterol (carne in natura e assada) dos cortes cárneos de borregas. Para isso, vinte e quatro borregas com peso médio de 23,1 ± 2,1 kg foram confinadas e alimentadas com diferentes níveis de concentrado (20, 40, 60 e 80%) por 120 dias. As dietas consistiram de feno Tifton e concentrado a base de milho e farelo de soja. Os músculos tríceps brachii, (paleta), longissimus dorsi (lombo) e semimembranosus

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Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio

Cited by 105 publications

References 20 publications

Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Intramuscular fat and fatty acid profile of muscle of lambs finished in irrigated pasture

Intrinsic factors affecting sheep meat quality: a review

Lipid profile and cholesterol in meat cuts of ewe lambs fed different levels of concentrate

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