The effect of genotype on the chemical and fatty acid composition of the &amp;lt;i&amp;gt;Quadriceps&amp;lt;/i&amp;gt; femoris muscle in extensively fattened lambs

Zapletal, D.; Kuchtík, Jan; Dobeš, Igor

doi:10.5194/aab-53-589-2010

Cited by 11 publications

(10 citation statements)

References 34 publications

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“…A supply of α-linolenic acid in the diet increased EPA and DPA in the plasma and tissues of animals. In this trial, the AI was lower than values reported previously in other studies (Ulbricht and Southgate, 1991;Zapletal et al, 2010) for lamb meat, but similar to values reported by Nasri et al (2011) for Barbarine lambs. The Δ 5 desaturase plus Δ 6 desaturase index was higher (P < 0.01) in lambs grazing on pasture, probably because there is a higher supply of C18:3n-3, which affects the activity of enzymes implicated in the elongation of C18:3n-3 and C18:2n-6 to long PUFAs (Dal Bosco et al, 2014).…”

Section: Resultssupporting

confidence: 87%

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

Majdoub-Mathlouthi

Saïd

Kraïem

2015

Animal

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The objective of this study was to compare carcass and meat quality between Barbarine lambs raised on rangelands and those reared indoors. A total of 24 weaned male lambs (23.2 kg) were allotted into two groups. The first group (GS) grazed pasture dominated by natural shrubs and was supplemented with 100 g of concentrate. The second group (HS) received oat hay and 200 to 300 g supplement of the same concentrate in order to obtain the same average daily gain (ADG) as the GS group. Six lambs from each group were slaughtered. Lambs to be slaughtered were randomly identified at the beginning of the trial. Carcass traits (offals percentage, dressing percentage, cuts yield, tissue composition, fatness and conformation) were determined; pH and meat and fat color were measured. Samples from longissimus lumborum were collected to analyze fatty acid composition. The GS group was characterized by a higher offals percentage, associated with higher lungs, heart, liver and kidney percentage. Carcass dressing percentage defined as the rate between hot carcass weight and empty BW was lower by 3.4% in the GS group. No differences were observed for carcass meat yield and carcass and leg compactness. Shoulder bone percentage of the GS group was higher, without differences in fat and lean percentages. Fat thickness, kidney and tail fats were lower in the GS lambs. However, intramuscular fat content was not affected. Percentages of saturated fatty acids and polyunsaturated fatty acids (PUFA) were not modified, whereas levels of n-3 and long n-3PUFA (EPA, DPA and DHA) as well as Δ5 desaturase plus Δ6 desaturase index were higher for the GS group. Thrombogenic and atherogenic indexes were not altered. No significant effects were observed for meat pH, meat and fat color. Despite having the same ADG, lambs from the GS group were less fatty, and their meat was richer in beneficial fatty acids.

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Section: Resultssupporting

confidence: 87%

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

Majdoub-Mathlouthi

Saïd

Kraïem

2015

Animal

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“…The obtained values of AI and TI could suggest a decrease in the nutritional quality of lamb meat as a result of diet supplementation with β-1,3/1,6-D-glucan, but the above observations were not confirmed by statistical analysis. In our study, AI and TI values were higher than those reported by Zapletal et al (25), and the cited authors attributed their findings to genotype effects.…”

Section: Discussioncontrasting

confidence: 74%

“…This resulted in a significant decrease in UFA levels as well as a drop in the UFA/SFA ratio, which is undesirable from the point of view of nutritional quality (21,24,25 (23), AI and TI values are more reliable indicators of atherogenicity and thrombogenicity than the PUFA/SFA ratio. Not all SFA are hypercholesterolemic, and in addition to PUFA, MUFA also demonstrate protective activity, although to a smaller extent.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat

Milewski

Zaleska

Bednarek

et al. 2012

Bulletin of the Veterinary Institute in Pulawy

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The objective of this study was to determine the effect of yeast preparations on selected properties of meat from suckling lambs. The experiment was conducted on 30 Kamieniec rams divided into three groups: I -control, II and III -experimental. Throughout the 100-day rearing period, the experimental animals were fed diets supplemented with Saccharomyces cerevisiae prebiotics: Inter Yeast S® brewer's yeast in group II, and Biolex®-Beta S in group III. Fat content was determined by Soxhlet extraction. The fatty acid composition of intramuscular fat was determined by esterification followed by gas chromatography analysis. The content of vitamins A and E was determined by liquid chromatography. A significant increase in the content of fat, cholesterol, and vitamin E was noted in the meat of lambs of group II in comparison with control. The fat of animals in group II contained more fatty acids: C14:1, C18:2, C22:6 (P≤0.05), and C18:2 n-6 cis9trans11 (P≤0.01), and less C20:4 (P≤0.01). The fat of animals of group III contained more C18:0 and C22:6 fatty acids (P≤0.05), and less C18:0 (P≤0.05). The fat in this group had also lower concentrations of MUFA (P≤0.05), UFA, and, consequently, a lower UFA/SFA ratio (P≤0.05) in comparison with controls. The yeast-based supplements significantly affected selected health-promoting properties of lamb meat. The applied diet supplements had no significant effect on AI and TI values.

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“…Growth intensity of lambs before weaning and after weaning significantly affects the economics of farming (Petr et al, 2009;Pajor et al, 2008;2009a;Wolfová et al, 2009;Komprda et al, 2012;Svitáková et al, 2014;Koutná et al, 2016). The growth is affected by many factors where the most important are the breed, nutrition, sex, litter size, management, biotic stress, health and age of mothers (Kuchtík and Horák, 2007;Dobeš et al, 2007;Hošek et al, 2008;Pajor et al, 2007;2009b;Kuchtík et al, 2010;Zapletal et al, 2010;Štolc et al, 2011;Ptáček et al, 2013;Lupi et al, 2015;Waheed et al, 2015;Aguirre Riofrio et al, 2016;Mellado et al, 2016;Moreira et al, 2016;Sieklicki et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Growth Curves in Lambs of Various Genotypes Created on the Basis of Improved Valachian and Tsigai Breeds

Makovický

Margetín

Nagy

et al. 2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Changes in live weight or dimension for a period of time are explained by growth curves. The objective of this work was to evaluate the growth curves in lambs of 6 (1 st experimental group) and/or 5 genotypes (2 nd group) created on the basis of Improved Valachian (IV) and Tsigai (T) breed. All lambs (n = 209 and 205) were kept from birth to 9 months of age in identical conditions. Lambs of both experimental groups were weighed at birth and then every week until weaning (8 weightings totally). After weaning only breeding ewe and ram lambs were weighed (6 times totally). The growth of lambs created on the basis of IV a T breeds showed linear course till weaning expressed in regression equation y = 0.2659x + 5.352 and y = 0.2404x + 4.7364 respectively (R 2 = 0.985 and/or 0.9954; x -day of raising). Weight differences between genotypes grew after weaning. The average weight of lambs at the age of 150 days was 40.15 kg in the 1 st group and 38.31 kg in the 2 nd group respectively. The lowest weight was in purebred IV (38.13 kg) a T lambs (34.98 kg) and the highest in the purebred Lacaune lambs (43.82 kg and/or 44.29 kg). Differences between genotypes were statistically highly significant (P < 0.001). The differences among genotypes were even more marked at the age of 9 months. Growth of lambs from birth to the age of 9 months can be expressed in the best way by means of polynomic equation (R 2 = 0.99 in both experimental groups).

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The effect of genotype on the chemical and fatty acid composition of the <i>Quadriceps</i> femoris muscle in extensively fattened lambs

Cited by 11 publications

References 34 publications

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

Carcass traits and meat fatty acid composition of Barbarine lambs reared on rangelands or indoors on hay and concentrate

Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat

Growth Curves in Lambs of Various Genotypes Created on the Basis of Improved Valachian and Tsigai Breeds

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