Seasonal variation in the fatty acid profile in meat of Sarda suckling lambs

Nudda, Anna; Atzori, Alberto Stanislao; Boe, Roberta; Francesconi, Ana Helena Dias; Battacone, Gianni; Pulina, Giuseppe

doi:10.1080/1828051x.2018.1542978

Cited by 9 publications

(7 citation statements)

References 47 publications

(54 reference statements)

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“…The effectiveness of a home-made lamb meat-based formula in babies with food-induced atopic dermatitis was detailed in the review of [51]. Therefore, the enrichment of lamb meat with PUFA n-3 and CLA could be of great nutritional interest [52].…”

Section: Intramuscular Fatty Acid Compositionmentioning

confidence: 99%

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Fusaro

Giammarco

Chincarini

et al. 2019

Animals

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Consumers increasingly pay more attention to the lipid profile of meat products and consume less meat to reduce cholesterol and heart disease. In Italy, sheep producers are increasingly feeding sheep fresh forage. We investigated whether the supplementation of dam diet with extruded linseed would be an alternative strategy to pasture for improving the intramuscular and subcutaneous FA compositions of their suckling lambs. The ewe diets were enriched with either extruded linseed (L), un-supplemented farm diet (F), or pasture (P). Milk saturated fatty acids (SFA) decreased in P and L compared with F, while the opposite pattern was observed for polyunsaturated FA (PUFA) and conjugated linoleic acids after seven days. The FA composition of lamb meat was similar to that of their dam’s milk, showing higher PUFA in P and L compared to F, while SFA was higher in F. Regarding the lamb meat obtained from barn-held ewes, L had lower n-6/n-3 content compared to F, while an intermediate content was found in P. These results indicate a better n-3 FA profile in milk and lamb’s meat from pasture and linseed-enriched diets. No changes in lamb performance were observed.

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Section: Intramuscular Fatty Acid Compositionmentioning

confidence: 99%

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Fusaro

Giammarco

Chincarini

et al. 2019

Animals

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“…In terms of seasonal variations, the best FA composition of grass can be reached during the vegetative phase, whereas during the reproductive phase the concentration of ALA falls dramatically [ 80 , 81 ]. The quantity and quality of pasture availability for ewes could be the underlying reason for variation in the FA profile of suckling lamb meat reared in different seasons [ 7 ]. This last study reported an interesting variation in OCFA and BCFA, which were higher in meat from lambs reared in spring than winter season (4.72 vs. 3.95 g/100 g of fat, respectively).…”

Section: Suckling Lamb Feeding System and Meat Fatty Acid Profilementioning

confidence: 99%

“…Suckling lamb meat is a typical product of the Mediterranean countries where dairy sheep farming is widespread, with milk as the main and lamb meat as the secondary products [ 3 , 4 ]. Suckling lambs are fed only maternal milk, and they are slaughtered at 4–6 weeks of age with a body weight of 9–11 kg [ 3 , 5 , 6 , 7 ]. Even if the traditional suckling is the most common, artificial suckling with milk replacer or partial suckling systems are sometimes used to increase the amount of milk available for cheese processing and to improve lamb survival [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…It is widely assessed that the intramuscular FA profile of suckling lambs reflects that of their mother’s milk. Thus, the diet composition during pregnancy [ 14 ] and/or lactation [ 3 , 7 , 15 , 16 , 17 ] can affect meat characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFAn3 = polyunsaturated fatty acids omega3; PUFAn6 = polyunsaturated fatty acids omega6; OCFA = odd-chain fatty acids; BCFA = branched-chain fatty acids; n6/n3 = omega6/omega3 ratio 2. Source:[3,7,26] 3. Source:[30] 4.…”

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confidence: 99%

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Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat

Battacone

Lunesu

Rassu

et al. 2021

Animals

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The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type. In the traditional sheep breeding system of the Mediterranean area, the main lambing period occurs in late autumn–early winter, and ewes are able to exploit the seasonal availability of the natural pastures at their best. Therefore, lambs start suckling when maternal milk concentrations of vaccenic, rumenic, and n-3 long-chain polyunsaturated FA in maternal milk are the highest. When maternal diet is mainly based on hay and concentrates, the use of vegetable oils can be considered a good strategy to improve the meat FA profile of suckling lambs.

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Carcass characteristics and meat quality of feedlot goat kids fed high-concentrate diets with licury cake

et al. 2021

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Seasonal variation in the fatty acid profile in meat of Sarda suckling lambs

Cited by 9 publications

References 47 publications

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano

Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat

Carcass characteristics and meat quality of feedlot goat kids fed high-concentrate diets with licury cake

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