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Su T, Fu Y, Tan J, Gagaoua M, Bak KH, Soladoye OP, Zhao Z, Zhao Y, Wu W. Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors. Food Chem X 2025; 25:102159. [PMID: 39867221 PMCID: PMC11762145 DOI: 10.1016/j.fochx.2025.102159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2024] [Revised: 12/19/2024] [Accepted: 01/02/2025] [Indexed: 01/28/2025] Open
Abstract
Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.
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Affiliation(s)
- Tianyu Su
- College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Jingjie Tan
- College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China
| | | | - Kathrine H. Bak
- FFoQSI - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, FH OÖ Campus Wels, Stelzhamerstraße 23, A-4600 Wels, Austria
| | - Olugbenga P. Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Zhongquan Zhao
- College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China
| | - Yongju Zhao
- College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China
| | - Wei Wu
- College of Animal Science and Technology, Southwest University; Chongqing Key Laboratory of Herbivore Science, Chongqing 400715, China
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Kara K, Yilmaz S, Gerçekaslan KE, Özkaya S. Performance, digestibility and meat quality from lambs fed diets with plantago lanceolata, Italian ryegrass or sainfoin herbages. J Anim Physiol Anim Nutr (Berl) 2024; 108:1286-1311. [PMID: 38665007 DOI: 10.1111/jpn.13968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 04/02/2024] [Accepted: 04/05/2024] [Indexed: 11/21/2024]
Abstract
Plantago species, which is known to adapt to different climatic conditions, drought, temperature and different soil types. The aim of this study was to compare the effects of P. lanceolata herbage on fattening performance, rumen variables, digestibility, meat quality, meat nutrients and meat textural variables in lambs with the values of Italian ryegrass and sainfoin herbages. The lambs were fed total mix ration (TMR) with concentrated feed (about 30%) plus forage (about 70%) (P. lanceolata, PLA, Italian ryegrass (Lolium multiflorum); IRY or sainfoin (Onobrychis viciifolia) herbages, SAI). Twenty-four male lambs (Akkaraman breed) were assigned to three treatments with 8 lambs in each group. Fattening performance parameters, digestibility and carcass variables were determined. Meat quality and shelf life variables (oxidation, fatty acid profile and textural variables) was detected in the loin (Musculus longissimus), shoulder (M. deltoideus) and leg (M. semitendinosus) muscle samples, which were rested for 24 h +4°C and stored at -20°C for one week, one month, three months and six months. The dry matter (DM) intake, body weight gain, feed efficiency and carcass yield values of lambs, the DM and organic matter (OM) digestions (DMD and OMD) of TMRs, and the pH value, ammonia-nitrogen and short chain fatty acid (SCFA) concentrations of rumen fluid in lambs consuming PLA were similar to those of IRY and SAI (p > 0.05). PLA increased water holding capacity (WHC) and decreased cooking loss of meat compared to feeding with those of IRY and SAI (p < 0.05). The peroxide value (PV) and malondialdehyde (MDA) concentration increased with the stocking time in the meats (p < 0.05). Therefore, PV and MDA concentrations of shoulder, leg and loin meats up to 6th months for PLA were lower than those of IRY and SAI (p < 0.05). The linoleic acid concentration of loin and shoulder meats in PLA were higher than those of IRY and SAI (p < 0.05). The average oleic acid and ∑ω6 fatty acids concentration of meat in PLA was lower than those in IRY and SAI (p < 0.05). Atherogenic index and thrombogenic index values and palmitic acid levels of meat in PLA were similar to those in IRY, but lower than those in SAI (p < 0.05). Springiness, cohesiveness, resilience, hardness and chewiness values of the textural analysis parameters in meat of PLA were lower than those of IRY and SAI. As a result, effect of P. lanceolata on the fattening performance and rumen fermentation of lambs were similar with those of Italian ryegrass (Gramineae family) and sainfoin (Leguminosae family) forages and, it had a positive effect on meat quality (water holding capacity, cooking loss) and meat shelf life criteria (MDA, PV, fatty acid profile and textural variables). For functional lamb meat production, P. lanceolata can be included in the diet of lamb fattening.
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Affiliation(s)
- Kanber Kara
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Türkiye
| | - Sena Yilmaz
- Department of Animal Nutrition and Nutritional Diseases, Health Sciences Institute, Erciyes University, Kayseri, Türkiye
| | - Kamil Emre Gerçekaslan
- Department of Food Engineering, Faculty of Engineering Architecture, University of Nevşehir Hacı Bektaş Veli, Nevşehir, Türkiye
| | - Serkan Özkaya
- Department of Animal Science, Isparta Applied Sciences University, Faculty of Agriculture, Isparta, Türkiye
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Yao Y, Wang H, Lu Z, Nian F, Zheng C, Li F, Tang D. Improving Shelf Life and Content of Unsaturated Fatty Acids in Meat of Lambs Fed a Diet Supplemented with Grape Dregs. Foods 2023; 12:4204. [PMID: 38231653 DOI: 10.3390/foods12234204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid content, and expression of fatty acid deposition genes in the muscle of lambs. Sixty 30-month-old male Dorper and Small-Tailed Han F1 hybrid lambs were assigned to a single factor complete randomized trial design and fed with four different diets including 0%, 8%, 16%, and 24% grape dregs, respectively. The findings regarding meat production efficacy in the lambs revealed substantial differences. The control group showed notably lower dressing percentage, carcass weight, net meat weight, meat percentage concerning carcass, meat-to-bone ratio, relative visceral and kidney fat mass, and rib eye area compared to the other groups (p < 0.05). Additionally, the meat shearing force of lambs fed a diet with 16% grape pomace (GP) was significantly higher than that of the 24% GP group (p < 0.05), while the 24 h meat color parameter a* value of the control group was notably higher than that of the 8% GP group (p < 0.05). In addition, compared to the control group, lambs fed with a diet containing 16% GP had higher levels of oleic acid (C18:1n-9c), linoleic acid (C18:2n-6c), behenic acid (C22:0), tricosanoic acid (C23:0), lignoceric acid (C24:0), and conjugated linoleic acid (CLA), at a ratio of ∑CLA/TFA, ∑n-6, ∑MUFA, and ∑PUFA in the longissimus dorsi muscle (p < 0.05), but the reverse case was applicable for Total Volatile Basic Nitrogen (TVB-N) content (p < 0.05). GP supplementation did not substantially affect the expression of stearoyl-CoA desaturase (SCD), peroxisome proliferator activated receptor alpha (PPARα), and peroxisome proliferator-activated receptor gamma (PPARγ) genes (p > 0.05). The findings indicated that incorporating grape dregs in the diets of fattening lambs leads to notable enhancements in meat production and the antioxidant capacity of lamb meat, and effectively extends the shelf life of the meat.
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Affiliation(s)
- Yali Yao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Hongbo Wang
- Laboratory of Quality & Safety Risk Assessment for Livestock Products, Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Zhenzhen Lu
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Fang Nian
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Chen Zheng
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Fadi Li
- College of Pastoral Science and Technology, Lanzhou University, Lanzhou 730070, China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality. Animals (Basel) 2022; 12:ani12162041. [PMID: 36009631 PMCID: PMC9404422 DOI: 10.3390/ani12162041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.
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