Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Abstract

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle

“…The limited nutrient utilization of NTC might lead to similar muscle glycogen levels; therefore, muscle pH did not differ in the current study. However, [ 42 ] stated that muscle glycogen in an animal before slaughter is generally less affected by nutrition, compared to stress or muscle energy requirement before slaughter. According to [ 43 ], the pH values of LT muscles in NTC fattened at all dietary energy densities in this study were in the normal range, indicating optimal pre-slaughter handlings and meat quality.…”

1H-NMR-Based Metabolomics: An Integrated Approach for the Detection of the Adulteration in Chicken, Chevon, Beef and Donkey Meat

“…The previous studies were more concerned to investigate the effect of various treatments, e.g., forerunner flavor substance [ 16 ], dry and wet aging [ 17 ] or dark-cutting meat [ 19 ] on the metabolome of animal’s meat. Likewise, earlier reports also highlighted the potential biomarkers related to meat quality traits with a focus on specific aspects such as animal genetic background [ 22 ], sensory attributes [ 23 ], feeding system [ 22 ] and formulations [ 24 ], including processes such as postmortem storage [ 25 ] and hygiene control. [ 21 ].…”

Multi-Omics Analysis of the Microbiome and Metabolome Reveals the Relationship Between the Gut Microbiota and Wooden Breast Myopathy in Broilers

“…The WB filets also presented a poor water-holding capacity, with higher drip loss. Normally, the juiciness of the chicken breast, including tenderness and water-holding capacity, is among the most important attributes of meat quality as they substantially affect consumer satisfaction ( 40 ). In conclusion, our results indicate that severe wooden breast results in poor meat quality, affecting the consumers' assessment.…”