Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae

The Effect of Extensive Feeding Systems on Growth Rate, Carcass Traits, and Meat Quality of Finishing Lambs

“…These authors stated that the C20:5 and C22:6 ω‐3 (docosahexaenoic acid) fatty acids reduced the lamb flavor and tended to increase the fish flavor, but these components are not a viable approach for supplementing lambs at pasture. In recent years, a number of studies have used algae as a supplement in lamb diets to increase muscle omega‐3 fatty acid content (Cooper and others ; Hopkins and others ; Ponnampalam and others ). The concentration of health‐claimable omega‐3 eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) increased to more than 115 mg/135 g serving in lamb muscle when algae high in long‐chain omega‐3 content was added at 1.8% of intake as a supplement to low‐quality ryegrass (Ponnampalam and others ).…”

“…In recent years, a number of studies have used algae as a supplement in lamb diets to increase muscle omega‐3 fatty acid content (Cooper and others ; Hopkins and others ; Ponnampalam and others ). The concentration of health‐claimable omega‐3 eicosapentaenoic acid (EPA) plus docosahexaenoic acid (DHA) increased to more than 115 mg/135 g serving in lamb muscle when algae high in long‐chain omega‐3 content was added at 1.8% of intake as a supplement to low‐quality ryegrass (Ponnampalam and others ). This occurred due to a reduction in biohydrogenation in the rumen and better incorporation (Vlaeminck and others ) thus increasing the levels of PUFAs in muscle and adipose tissues (Howes and others ).…”

“…However, PUFA is a proantioxidant component and the high content of PUFA is associated with its increased vulnerability to oxidation (Morrissey and others ) causing rancidity that is responsible for deterioration in flavor and loss of meat quality (Jerónimo and others ). The latter scenario will only be seen when animal diets are not provided with an adequate concentration of antioxidants, and meat with lower levels of vitamin E is susceptible to lipid oxidation (Ponnampalam and others , ). Nevertheless, diets with endogenous antioxidant compounds can neutralize the oxidative responses and extend meat shelf‐life (Luciano and others ).…”

Effect of oak acorn (<i>Quercus ilex</i>) intake during suckling and fattening of Barbarine lambs on growth, meat quality and fatty acid profile

“…The dietetic quality of meat is mainly determined by its physicochemical characteristics, prominently judged by fatty acid (FA) composition: a high content of saturated fatty acid (SFA) is considered harmful for human health whereas that of polyunsaturated (PUFA) beneficial (Simopoulos, 2008). Nutritional treatments are used to increase animal growth and manipulate the FA content improving the nutritional value of meat (Atti and Mahouachi, 2009;Ponnampalam et al, 2016). Oak acorn, due to its high content of C18:1, has an interesting FA profile (Cantos et al, 2003;Akcan et al, 2017) and so is largely used in pig production (Jurado et al, 2007;Pérez-Palacios, 2010).…”

The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

“…Marine (algae and fish) oils are excellent sources of omega-3 fatty acids, mainly due to the high levels of DHA and EPA. Some of the strategies to increase these fatty acids in meat and meat products have been through animal feeding (Ponnampalam et al, 2016) or as ingredients in animal fat replacers. However, the direct incorporation of these oils has sometimes had negative implications due to the fishy taste reported, leading to a reduction of the sensory acceptance of the new products (Valencia, Ansorena, & Astiasaran, 2006).…”