Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

Najafi, M.H.; Zeinoaldini, S.; Ganjkhanlou, M.; Mohammadi, Hemn; Hopkins, David L.; Ponnampalam, Eric N.

doi:10.1016/j.meatsci.2012.07.012

Cited by 55 publications

(41 citation statements)

References 46 publications

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“…With respect to high ultimate pH observed in group II, similar findings were reported by Najafi et al (2012) for meat from goat kids fed with fish oil. Nevertheless, pH 48 values recorded in groups fed with CA and SE (groups III, IV, and V) were intermediate between group RO (group I) and FO (group II).…”

Section: Effect Of Lamb Diets On Meat Quality Characteristicssupporting

confidence: 87%

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

et al. 2017

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Abstract. The objective of this study was to evaluate the physicochemical characteristics of the longissimus muscle of lambs fed a control diet containing 3 % rapeseed oil (RO) (group I); an experimental diet with 2 % RO and 1 % fish oil (FO) (group II); or experimental diets with coupled addition of 2 % RO, 1 % FO, and 0.1 % carnosic acid (CA) (group III) without/with 0.35 ppm Se as selenized yeast (SeY) (group IV) or selenate (SeVI as sodium selenate, Na 2 SeO 4 ) (group V). The results showed that dietary FO or SeVI affected the ultimate pH and meat color in comparison to lambs fed the control diet. The differences noted between diets in the case of muscle tissue were as follows: myosin HC (heavy chain) and LC1 (light chain), 150 kDa, α-actinin, 60 kDa, and TnT (troponin T), 30 kDa protein. The addition of FO to lamb diets resulted in a lower content of 30 kDa proteins, which are indicators of proteolysis. Considering the protein profile of drip loss, results showed effects of dietary administration of FO, CA, and Se (as SeY and SeVI) on the abundance of the following sarcoplasmic proteins: AMPDA (AMP deaminase), PGM (phosphoglucomutase), PK/PGI (pyruvate kinase/phosphoglucose isomerase), CK/PGAK (creatine kinase/phosphoglycerate kinase), ALD (aldolase), LDH (lactate dehydrogenase), PGAM (phosphoglycerate mutase), and TPI (triosephosphate isomerase). The lower content of TPI (in group II with comparison to groups III-V) and PGAM (in group II with comparison to group I and III) could be due to a higher ultimate pH in the group with FO addition, whereas lower contents of CK/PGAK, ALD, and LDH were attributed to Se addition. In comparison to the control diet, all experimental diets without SeVI decreased the content of the sum of all assayed amino acids ( AAs), indispensable amino acids ( IAAs), and dispensable amino acids ( DAAs) in the muscle. The highest ratios of IAAs to DAAs and IAAs to AAs were found in the muscle of lambs fed the diet containing RO, FO, and CA. The FO-supplemented diet with CA and SeVI increased the abundance of methionine in the muscle in comparison to the control diet and the FO-supplemented diet without/with CA.

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Section: Effect Of Lamb Diets On Meat Quality Characteristicssupporting

confidence: 87%

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

et al. 2017

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“…fed lambs diets to increase the n‐3 PUFA or n‐6 PUFA in muscle and found no differences in the sensory properties of meat. Najafi et al . also observed that the inclusion of palm oil, sunflower oil, or fish oil in animal diets to change the muscle concentrations of fatty acids did not affect the sensory attributes of meat.…”

Section: Resultsmentioning

confidence: 98%

“…Ponnampalam et al 32 fed lambs diets to increase the n-3 PUFA or n-6 PUFA in muscle and found no differences in the sensory properties of meat. Najafi et al 33 also observed that the inclusion of palm oil, sunflower oil, or fish oil in animal diets to change the muscle concentrations of fatty acids did not affect the sensory attributes of meat. Assuming that, in the current study, the effects of diets on the fatty acid profile of raw musculus longissimus thoracis et lumborum was similar to that of the musculus biceps femoris, then the changes in muscle fatty acid profile had no impact on the consumer liking scores.…”

Section: Branched Chain Fatty Acids In Adipose Tissuementioning

confidence: 99%

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

et al. 2020

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BACKGROUND Lamb diets can alter the fatty acid (FA) profile of muscle and adipose tissue, which may affect the sensory quality and consumer acceptability of the meat. In this study, lambs received one of four pre‐slaughter diets: a barley / maize / soya‐based concentrate (C), supplemented with a saturated fat source (Megalac®) (SAT), or supplemented with protected linseed oil (PLO); or a by‐product (citrus pulp / distillers’ grain / soya‐based) diet (BPR). Intramuscular FAs and adipose tissue branched‐chain FAs were measured and consumer evaluation (hedonic liking and attribute intensity) was undertaken with cooked lamb. RESULTS Compared to the other diets, the BPR diet resulted in a higher muscle concentration and a greater proportion of C18:2n‐6, and greater proportions of conjugated linoleic acid (c9,t11‐C18:2) and n‐6 polyunsaturated FAs (PUFA), whereas the PLO diet resulted in higher muscle proportions of C18:0 and saturated FAs, higher concentrations of C18:3n‐3 and n‐3 PUFA, and a lower n‐6 to n‐3 ratio. The consumer acceptability of lamb was not affected by the pre‐slaughter diets. CONCLUSION Changes in the FA profile of lamb muscle and adipose tissue through the inclusion of sources of saturated fat, protected linseed oil, or by‐products in the pre‐slaughter diet did not result in consumer detection of significant effects on the acceptability of the cooked meat. © 2020 Society of Chemical Industry

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“…; Najafi et al . ). Nonetheless, dietary unsaturated fats can cause oxidative stress in animals (Slim et al .…”

Section: Introductionmentioning

confidence: 97%

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Adeyemi

Sabow²,

Abubakar³

et al. 2016

Animal Science Journal

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This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P < 0.05) C18:1 trans-11, C18:3n-3 and C20:5n-3, carotenoid, tocopherol and redness, and lower thiobarbituric acid reactive substances values than the control goats. Post mortem ageing decreased (P < 0.05) shear force and oxidative stability of chevon. No significant (P > 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.

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Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

Cited by 55 publications

References 46 publications

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

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