Growth, feed intake, carcass characteristics, and meat fatty acid profile of lambs fed soybean oil partially replaced by fish oil blend

Ferreira, E.; Pires, Alexandre Vaz; Susin, Ivanete; Gentil, Renato Shinkai; Parente, Michelle de Oliveira Maia; Meneghini, Rogério; Mendes, Clayton Quirino; Ribeiro, Cláudio Vaz Di Mambro

doi:10.1016/j.anifeedsci.2013.09.016

Cited by 50 publications

(43 citation statements)

References 38 publications

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“…Consistent with the results of Ferreira et al (2014), this experiment demonstrated a positive response in average daily gain with the lowest concentration of fish oil in finishing lamb rations. Overall, in studies in which fish oil concentrations were approximately 10 g/kg, final weight, average daily gain, and feed efficiency were unaffected (Toral et al, 2009;Annett et al, 2011;Ferreira et al, 2014), but when the fish oil concentrations were above 30 g/kg, the intake and average daily gain were reduced (Kitessa et al, 2001;Wachira et al, 2002;Marinova et al, 2007).…”

Section: Discussionsupporting

confidence: 79%

“…Results from other experiments have indicated that changes in the ruminal fermentation pattern are related to the amount of fish oil; reductions in acetate and increases in propionate were reported at concentration of 40 g/kg fish oil (Wachira et al, 2002;Fievez et al, 2003); and acetate was only reduced at concentrations between 2.5 and 10 g/kg (Toral et al, 2009;Ferreira et al, 2014). However, the forage proportion can modify the response.…”

Section: Discussionmentioning

confidence: 88%

“…Overall, in studies in which fish oil concentrations were approximately 10 g/kg, final weight, average daily gain, and feed efficiency were unaffected (Toral et al, 2009;Annett et al, 2011;Ferreira et al, 2014), but when the fish oil concentrations were above 30 g/kg, the intake and average daily gain were reduced (Kitessa et al, 2001;Wachira et al, 2002;Marinova et al, 2007). Annett et al (2011) observed that with 35 g/kg fish oil, the subcutaneous fat depth over the leg area in lambs increased slightly and Marinova et al (2007) reported that a diet with 10 g/kg fish oil mixed with 20 g/kg sunflower oil reduced the subcutaneous fat in the loin, but intramuscular fat was higher in the shoulder.…”

Section: Discussionmentioning

confidence: 99%

“…Other studies have partially replaced vegetable oils with fish oil and attempted to avoid the negative effects of the omega-3 polyunsaturated fatty acids, which are present at high concentrations in fish oil, on lamb performance. Ferreira et al (2014) evaluated fish oil concentrations from 2.5 to 7.5 g/kg in lamb finishing diets with 40 g/kg total oil and found no effect on intake, daily gain, or feed efficiency.…”

Section: Introductionmentioning

confidence: 99%

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Effects of increasing dietary concentrations of fish oil on lamb performance, ruminal fermentation, and leptin gene expression in perirenal fat

et al. 2017

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-The objective of this study was to evaluate the effects of four levels of fish oil on lamb performance, carcass yield, ruminal fermentation, and leptin gene expression in perirenal fat. Thirty-two lambs (24.10±2.15 kg, Katahdin × Pelibuey) were used in a completely randomized experimental design. The lambs were assigned to one of four dietary treatments (n = 8 lambs/treatment), expressed as g/kg DM basis: 0 fish oil and 300 corn; 10 fish oil and 250 corn; 20 fish oil and 205 corn; and 30 fish oil and 170 corn. The lambs were weighed on consecutive days at the beginning (days 0 and 1) and at the end (days 55 and 56) of the trial. Ruminal fluid samples were collected on day 56 to evaluate the ruminal fermentation pattern. The lambs were slaughtered on day 56; perirenal adipose tissue samples were collected and the carcass yields were recorded. Volatile fatty acids, ammonia N, and leptin mRNA expression were not affected by the dietary treatments. However, the dry matter intake, average daily gain, final body weight, and the hot carcass yield showed either increased linear or quadratic responses as the proportion of fish oil increased in the ration; the estimated optimal level obtained of fish oil levels for average daily gain was 11.2±0.21 g/kg and 12.8±4.67 g/kg for feed conversion. Additionally, feed efficiency and backfat thickness had an increment, showing quadratic response as the proportion of fish oil increased in the diet. Increasing the fish oil concentration in the diet does not affect leptin messenger ribonucleic acid expression. The lamb performance can be improved with 12 g/kg fish oil in diets of finishing lambs.Key Words: finshing lambs, oils, carcasss quality Revista Brasileira de Zootecnia

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Section: Discussionsupporting

confidence: 79%

Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of increasing dietary concentrations of fish oil on lamb performance, ruminal fermentation, and leptin gene expression in perirenal fat

et al. 2017

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“…Supplementing PUFA and antioxidant-rich oils could be an effective strategy for precluding oxidative spoilage and enhancing PUFA and antioxidants in human diet (Kang et al, 2001). A plethora of studies has utilized various oil blends to achieve the desired FA composition in ruminant products (Kim et al, 2007;Jerónimo et al, 2009;Ferreira et al, 2014). The antioxidant properties of palm oil (Chawla & Saxena, 2013) and the antioxidant and PUFA content of canola oil (Ghazani et al, 2014) have been espoused.…”

Section: Introductionmentioning

confidence: 99%

Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

Adeyemi¹,

Ismail²,

Ebrahimi³

et al. 2016

SA J. An. Sci.

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The link between the consumption of saturated fatty acids of ruminant meat and the incidence of chronic diseases in humans substantiates efforts to modify its lipid profile. However, altering the lipid profile of ruminant meat could affect its quality attributes and shelf life. This study investigated the effect of a blend of 80% canola oil and 20% palm oil (BCPO) and post mortem ageing on lipid composition, antioxidant status, colour, metmyoglobin reducing activity (MRA) and lipid and protein oxidation in biceps femoris muscle in goats. Twenty-four bucks were randomly assigned to diets containing on a dry matter basis, 0%, 4% or 8% BCPO, fed for 100 d, and slaughtered. The biceps femoris was subjected to 7 d post mortem ageing (4 ºC). Neither diet nor post mortem ageing altered catalase, superoxide dismutase and glutathione peroxidase activities or sensory attributes of the biceps femoris. Dietary BCPO improved α-and γ-tocopherol, but did not affect total carotenoids and δ-tocopherol, colour, metmyoglobin content, MRA, TBARS, carbonyl content and free thiol content. Goats fed 4% BCPO had higher cis-9 trans-11 CLA, while those fed 8% BCPO had higher C18:3n-3 and C20:5n-3 compared with other treatments. The 4% and 8% BCPO meat had lower C14:0, but higher C18:1n-9 and C22:5n-3 than the control goats. Post mortem ageing decreased muscle polyunsaturated fatty acids (PUFA), antioxidant compounds, redness, MRA and oxidative stability of lipid and proteins, but increased metmyoglobin content. Dietary BCPO enhanced beneficial muscle lipids without compromising the sensory quality, and lipid and protein stability of the goat meat.

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Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition

Vargas‐Bello‐Pérez

Larraín

2017

J Sci Food Agric

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In the last few decades there has been increased consumer interest in the fatty acid (FA) composition of ruminant meat due to its content of saturated FAs, which have been implicated in diseases associated with modern life. However, recent studies have questioned the recommendations to reduce intake of fat, saturated FAs and cholesterol as a means of reducing the risk of cardiovascular disease. Interestingly, ruminant meat has some bioactive lipids such as C18:1t11 and C18:2 c9, t11 which have been reported to have positive effects on human health. In order to improve muscle fat composition from a human health standpoint, oilseeds, plant oils and marine oils can be used in ruminant diets. On the other hand, molecular mechanisms play an important role in the alteration of the FA composition of muscle fat. Genetics offer a wide range of possibilities for improvement of muscle fat composition by identifying different loci underlying the expression of quantitative traits. While significant progress has been made in characterizing the influence of diet on the FA composition of ruminant meat, the use of genetic tools can favor genotypes that could maximize their genetic potential through the diet. © 2016 Society of Chemical Industry.

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Growth, feed intake, carcass characteristics, and meat fatty acid profile of lambs fed soybean oil partially replaced by fish oil blend

Cited by 50 publications

References 38 publications

Effects of increasing dietary concentrations of fish oil on lamb performance, ruminal fermentation, and leptin gene expression in perirenal fat

Effects of increasing dietary concentrations of fish oil on lamb performance, ruminal fermentation, and leptin gene expression in perirenal fat

Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition

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