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

Abstract

The aim of this study was to assess the effects of replacing 44% of conventional feeds in a high-cereal concentrate (CON) with by-products (BYP concentrate; 18% corn distillers dried grains with solubles, 18% dried citrus pulp, and 8% exhausted olive cake) on the meat characteristics and fatty acid (FA) profile of fattening light lambs. Two groups of 12 Lacaune lambs were fed concentrate and barley straw ad libitum from 13.8 to 26.0 kg of body weight. There were no differences (p ≥ 0.130) between groups in the pH, chemical composition, color, and texture parameters and in the estimated proportions of pigments in the longissimus dorsi. Feeding the BYP concentrate reduced the concentration of thiobarbituric acid reactive substances (TBARS) in the meat after 6 days of refrigerated storage (unmodified atmosphere), probably due to the greater polyphenol content in this concentrate. Compared with CON-fed lambs, the meat and the subcutaneous fat from BYP-fed lambs had lower saturated and greater polyunsaturated FA content as well as greater n-6/n-3 FA. In summary, feeding a blend of corn distiller dried grains with solubles, dried citrus pulp, and exhausted olive cake did not change the composition of the meat but improved its antioxidant status and FA profile.

Influence of ferulic acid and clinoptilolite supplementation on growth performance, carcass, meat quality, and fatty acid profile of finished lambs

“…In general, in this study, the n-6/n-3 ratio was high for all treatments, which may have occurred due to the low content of omega-3 fatty acids found in our results. In the current work, DHA (C22:6 n-3) was not detectable, and eicosapentaenoic acid (EPA; C20:5 n-3) was found at a low concentration in lamb meat [ 47 - 53 , 57 ] in all treatments, which could explain the undesirably high n-6/n-3 ratio found in this work.…”

Application of Olive By-Products in Livestock with Emphasis on Small Ruminants: Implications on Rumen Function, Growth Performance, Milk and Meat Quality

“…The replacement of the diet at the level of 44% by a mixture of agro-industrial by-products that contained exhausted olive cake did not change growth performance, pH, chemical composition, color, or texture parameters of lamb meat but increased its shelf-life (reduced lipid oxidation levels) and improved its fatty acid profile (decrease of SFAs and increase of PUFAs content) [ 81 , 82 ]. Furthermore, stoned olive cake dietary supplementation (35%) improved the oxidative stability of lamb meat and its combination with linseed (17% and 10%, respectively) improved the fatty acid composition of meat without compromising oxidative stability [ 83 ], with no effect on feed intake, growth performance, or carcass weight [ 84 ].…”

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

“…One strategy to reduce meat oxidation relies on the addition of antioxidants from natural supplements to the animal diets. Several researchers reported that feeding with natural antioxidants improve meat oxidation in chickens [ 14 ], pigs [ 15 ], lamb [ 16 ], goats [ 17 ] and cattle [ 18 ].…”

“…Feeding agro-industrial residues to livestock not only reduces environmental problems caused by residue accumulation and decreases the carbon footprints of animal production [ 19 ] but also improves the shelf-life stability and quality of meat [ 16 , 20 ] due to the presence of bioactive compounds such as phytochemicals and vitamins. Black rice ( Oryza sativa L.) and purple corn ( Zea mays L.) have been described as novel sources of natural antioxidants.…”