Milk and meat fatty acids from sheep fed a plantain–chicory mixture or a grass-based permanent sward

Rodríguez, Rafael; Alomar, Daniel; Morales, Rogelio Alejandro Alonso

doi:10.1017/s1751731119002611

Cited by 9 publications

(5 citation statements)

References 31 publications

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“…Numerous studies have evaluated the effect of these two contrasting feeding systems on meat flavor and their relationship with levels of fatty acid and volatile compounds [6][7][8][9]. Although the impact that different pasture-based production systems have on lamb meat fatty acid profiles has been characterized [10][11][12][13], less is known about its impact on eating quality. Lamb production in New Zealand is mainly based on grazing systems where various pasture combinations suit different environments across the country.…”

Section: Introductionmentioning

confidence: 99%

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Paván

Eyres

et al. 2021

Foods

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Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.

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Section: Introductionmentioning

confidence: 99%

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Paván

Eyres

et al. 2021

Foods

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“…Furthermore, botanically‐diverse pasture may contain plant secondary metabolites that can help reduce biohydrogenation of PUFA, which could explain the higher proportions of n ‐3 FA present in ruminant products from mountainous or species‐rich forage 38,40 . Studies confirm that herb species such as chicory contain condensed tannins, 41 whereas plantain is rich in phenolic and bioactive compounds such as acteoside and aucubin, which can inhibit microbial fermentation, resulting in a greater outflow of PUFA 42 . Plant secondary metabolites were not measured in this study, and so their presence in the pastures species can only be inferred.…”

Section: Discussionmentioning

confidence: 99%

“…38,40 Studies confirm that herb species such as chicory contain condensed tannins, 41 whereas plantain is rich in phenolic and bioactive compounds such as acteoside and aucubin, which can inhibit microbial fermentation, resulting in a greater outflow of PUFA. 42 Plant secondary metabolites were not measured in this study, and so their presence in the pastures species can only be inferred. Similar to this study, higher proportions of C18:3n-3c were reported in the muscle of steers grazing chicory compared to alfalfa, bermudagrass and pearl millet, 18 for which secondary metabolites could be partially responsible.…”

Section: Muscle Fasmentioning

confidence: 94%

Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

et al. 2023

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BACKGROUND: Beef from pasture-fed animals is viewed as a healthier and more welfare-friendly alternative to concentrate-fed beef. Botanically-diverse pastures consisting of numerous plant species may alter the fatty acid (FA) profile and the tocopherol content of beef, as well as the oxidative stability of the meat. In the present study, steers were assigned to one of three botanically-diverse diets: perennial ryegrass (PRG), perennial ryegrass + white clover (PRG + WC) or multi-species (MS), all with a finishing diet of the respective botanically-diverse silages plus a cereal-based concentrate, consistent with production systems in Ireland. The FA profile, tocopherol content, oxidative stability and colour of meat during storage were measured.RESULTS: Compared to the other diets, the MS diet resulted in higher proportions of linolenic acid (C18:3n-3c), linoleic acid (C18:2n-6c) and total polyunsaturated fatty acids (PUFA), with higher PUFA:saturated fatty acid and n-6:n-3 ratios in the meat. ⊍-Tocopherol concentrations were lowest in the meat of animals from the MS diet. In uncooked meat, lipid oxidation and colour values were affected by storage time across all diets, whereas the MS diet led to higher hue values only on day 14 of storage. When cooked, meat from animals on PRG + WC and MS diets had higher lipid oxidation on days 1 and 2 of storage than meat from animals on the PRG diet.CONCLUSION: Feeding steers on a botanically-diverse diet consisting of six plant species can improve the n-3 FA and PUFA concentration of beef, affecting the susceptibility of cooked, but not uncooked, beef to oxidation.

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“…This study was derived from the same swards and animals already published in Rodríguez et al [14] and Rodríguez et al [15].…”

Section: Methodsmentioning

confidence: 99%

Comparison of a Plantain-Chicory Mixture with a Grass Permanent Sward on the Live Weight Gain and Meat Quality of Lambs

Rodríguez

Balocchi

Alomar

et al. 2020

Animals

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Under the predicted conditions of climate change, the productivity of temperate grasslands may be affected by drought stress, especially in spring and summer. In this scenario, water-deficit-tolerant species such as plantain and chicory are interesting alternatives for use in sheep production systems. In this study, we compared a mixture of plantain and chicory herbage (PCH) with a grass-based permanent sward (GBS) on the weight gain and meat quality of lambs finished on these grasslands. Fifteen weaned lambs (31.3 kg and 4 months of age) were assigned to each treatment for seven weeks in late spring and live weight gain (LWG), carcass and meat quality were evaluated. There was a tendency (p = 0.09) in final weight (40.3 ± 0.8 kg) and live weight gain (173 ± 10 g/d) to be higher in PCH compared to GBS. Carcass weight, dressing percentage and meat quality in terms of pH, color and tenderness did not differ (p > 0.05) and were considered to be of good quality. We concluded that both swards result in comparable lamb performance and good meat quality.

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Milk and meat fatty acids from sheep fed a plantain–chicory mixture or a grass-based permanent sward

Cited by 9 publications

References 31 publications

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

Comparison of a Plantain-Chicory Mixture with a Grass Permanent Sward on the Live Weight Gain and Meat Quality of Lambs

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