Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

Gómez‐Cortés, Pilar; Galisteo, Olalla O.; Avilés, C.; Blanco, Francisco Peña; Fuente, Miguel Ángel de la; Sánchez, Nieves Núñez; Marín, Andrés Luis Martínez

doi:10.1071/an17885

Cited by 14 publications

(19 citation statements)

References 36 publications

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“…No significant differences were found between experimental treatments on average feed intake (810 ± 41.1 g/d), average daily body weight gain (328 ± 29.0 g/d), or body weight at slaughter (25.4 ± 2.13 kg). The IMF content (2.2 ± 0.97%) was within the common range previously reported for Mediterranean light lambs reared indoors on concentrate-based diets [ 23 , 24 ]. It should be noted that the Bligh and Dyer method used to extract the IMF may underestimate meat total lipid content [ 25 ].…”

Section: Resultssupporting

confidence: 83%

“…Overall, the whole group of these FA represented less than 2% of total FA, but the content was lower in the algae meal supplemented treatments, likely due to the dilution effect created by the substantial increase of other FA groups. It is worth noting that despite their nutritional importance [28], branched-chain FA are less emphasized in the literature due to their scarcity in lamb meat [24]. Table 2.…”

Section: Saturated Fatty Acids In Lamb Meatmentioning

confidence: 99%

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Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

Gómez‐Cortés

Fuente

Blanco

et al. 2021

Foods

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The aim of this study was to compare the effects of supplementing marine algae as a source of omega-3 fatty acids (FA) in the diet, mixed in the concentrate or bottle-fed, on intramuscular fat FA composition of lambs with competent reticular groove reflex (RGR). Forty-eight feedlot lambs were distributed in three equal groups: one group did not consume marine algae nor had competent RGR, the second group received a daily dose (2.5%) of algae meal in the concentrate and the last group consumed the same dose of algae meal emulsified in milk replacer and bottle-fed. Marine algae raised the contents of EPA, DPA, and mainly DHA in the intramuscular fat, but the increase was significantly higher when algae meal was administered with a bottle via RGR. This strategy could contribute to improvements in the marketing of lamb meat by optimizing its status as a healthier food.

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Section: Resultssupporting

confidence: 83%

Section: Saturated Fatty Acids In Lamb Meatmentioning

confidence: 99%

Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

Gómez‐Cortés

Fuente

Blanco

et al. 2021

Foods

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“…Final BW (25.8 ± 1.12 kg), average daily gain (290 ± 23.8 g/day) and IMF level (1.25 ± 0.22%) did not differ between treatments ( p > 0.05), but feed conversion ratio was 23% higher in the FIB treatment ( p < 0.05) [ 21 , 22 ]. Total contents of linear odd, iso and anteiso FA in the Longissimus thoracis muscle of lambs under the experimental treatments are presented in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

“…Comprehensive discussion regarding growth performance, carcass and meat quality traits as well as IMF composition of the lambs can be found elsewhere [ 21 , 22 ]. In summary, experimental animals were homogeneous, maintained under the same housing and management conditions, and the feeding trial was carried out simultaneously in all experimental groups.…”

Section: Discussionmentioning

confidence: 99%

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Odd- and Branched-Chain Fatty Acids in Lamb Meat as Potential Indicators of Fattening Diet Characteristics

Gómez‐Cortés

Requena

Rueda

et al. 2021

Foods

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There is a growing interest of researchers in meat authentication in terms of geographical and dietary background of animals, and several analytical methods have been proposed for the purpose of investigating this. We hypothesized that the odd- and branched-chain fatty acid (OBCFA) profile in intramuscular fat (IMF) might suffice to distinguish lamb meat entering the food chain supply on the basis of the type of diet fed to lambs during the fattening period. A total of 30 individual OBCFA profiles, quantified by gas chromatography, of IMF of Manchego lambs were used. During the fattening period (42 days), the lambs were fed three diets differing in concentrate composition: (i) Control, concentrate typical of commercial fattening rations, rich in starch and based on cereals and soybean meal; (ii) Camelina, similar to Control but replacing 50% of the soybean meal with camelina meal; and (iii) Fibrous, concentrate rich in neutral detergent fiber (NDF), based on fibrous by-products and not including cereals nor soybean meal. The OBCFA were grouped into three classes (linear odd, iso and anteiso fatty acids) and were then submitted to a linear discriminant analysis, using the feeding treatments as grouping variable and the OBCFA class contents in IMF as quantitative variables. The results suggested that a high NDF to starch ratio of the concentrate, being the lowest for Control (CON) treatment and the highest for Fibrous (FIB) treatment, would be negatively related to the odd/anteiso ratio and positively related to the iso/(anteiso+odd) FA ratio in IMF. Determination of OBCFA profile in lamb meat would be useful to monitor the feeding regime (starch- or NDF-rich) of lambs entering the food chain supply.

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Trans‐10 18:1 in ruminant meats: A review

Alves

Vahmani

Mapiye

et al. 2021

Lipids

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Trans (t) fatty acids (TFA) from partially hydrogenated vegetable oils (i.e., industrial trans) have been phased out of foods in many countries due to their promotion of cardiovascular disease. This leaves ruminant‐derived foods as the main source of TFA. Unlike industrial TFA where catalytic hydrogenation yields a broad distribution of isomers, ruminant TFA are enzymatically derived and can result in enrichment of specific isomers. Comparisons between industrial and ruminant TFA have often exonerated ruminant TFA due to their lack or at times positive effects on health. At extremes, however, ruminant‐sourced foods can have either high levels of t10‐ or t11‐18:1, and when considering enriched sources, t10‐18:1 has properties similar to industrial TFA, whereas t11‐18:1 can be converted to an isomer of conjugated linoleic acid (cis(c)9,t11‐conjugated linoleic acid), both of which have potential positive health effects. Increased t10‐18:1 in meat‐producing ruminants has not been associated with negative effects on live animal production or meat quality. As such, reducing t10‐18:1 has not been of immediate concern to ruminant meat producers, as there have been no economic consequences for its enrichment; nevertheless at high levels, it can compromise the nutritional quality of beef and lamb. In anticipation that regulations regarding TFA may focus more on t10‐18:1 in beef and lamb, the present review will cover its production, analysis, biological effects, strategies for manipulation, and regulatory policy.

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Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

Cited by 14 publications

References 36 publications

Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat

Odd- and Branched-Chain Fatty Acids in Lamb Meat as Potential Indicators of Fattening Diet Characteristics

Trans‐10 18:1 in ruminant meats: A review

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