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Khaldari M, Ghiasi H. Fatty acids composition and health indices in different fat and muscle locations of lambs from crossbreeding between Lori-Bakhtiari and Romanov sheep breeds. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Zhang Q, Que M, Li W, Gao S, Tan X, Bu D. Gangba sheep in the Tibetan plateau: Validating their unique meat quality and grazing factor analysis. J Environ Sci (China) 2021; 101:117-122. [PMID: 33334507 DOI: 10.1016/j.jes.2020.06.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 06/12/2023]
Abstract
Gangba sheep are known for having typical sensory characteristics attributed to free range conditions and grazing on wild plants. The genuine Gangba mutton was selected as the experimental group, and the commercial Tibetan mutton was selected as the control group, the nutritive composition of basic chemical components, amino acids and fatty acids in mutton were investigated to correlate its unique meat quality and eating satisfaction. The results showed that fatty acids were significantly higher (P<0.05) in Gangba mutton than in commercial mutton, and the higher content of flavoring amino acids (glutamic acid and aspartame) were primarily responsible for the taste attributes umami of meat juices. Moreover, the trace elements analysis in mutton and grazing factors (forage, water source and soil) were conducted, to explain the source of essential trace elements in mutton. The concentrations of essential trace elements show that the Gangba mutton was a valuable source for highly available Cu and Zn in human nutrition, and well managed with few detected of toxicity metal. The concentrations of essential trace elements in mutton are closely related to the trace elements in environmental grazing factors. In conclusion, the congenital grazing conditions (a highly mineralized water resource, natural forages and clean soils) were shown to contribute to the unique meat characteristics of Gangba sheep.
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Affiliation(s)
- Qiangying Zhang
- School of Science, Tibet University, Lhasa 850000, Tibet, China
| | - Ming Que
- School of Science, Tibet University, Lhasa 850000, Tibet, China; Middle School of Gangba County, Xigaze 857700, Tibet, China
| | - Wei Li
- School of Science, Tibet University, Lhasa 850000, Tibet, China
| | - Shuang Gao
- School of Science, Tibet University, Lhasa 850000, Tibet, China
| | - Xin Tan
- School of Science, Tibet University, Lhasa 850000, Tibet, China
| | - Duo Bu
- School of Science, Tibet University, Lhasa 850000, Tibet, China.
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Di Grigoli A, Bonanno A, Rabie Ashkezary M, Laddomada B, Alabiso M, Vitale F, Mazza F, Maniaci G, Ruisi P, Di Miceli G. Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran. Animals (Basel) 2019; 9:ani9110892. [PMID: 31683800 PMCID: PMC6912344 DOI: 10.3390/ani9110892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2019] [Revised: 10/17/2019] [Accepted: 10/25/2019] [Indexed: 11/16/2022] Open
Abstract
Simple Summary The sheep meat sector in southern Italy, based mainly on light milk-fed lambs, requires technical innovations to improve the production system, the product quality, and enhance the consumption of lamb meat. To fulfill these requirements, this investigation aimed to implement feeding strategies to reduce the cost and energy level of diets for dairy breed lambs slaughtered at an older age than the light lambs, applying a feed restriction at 75% and/or including an inexpensive and local byproduct, such as durum wheat bran (DWB), as a fiber source. The proposed feeding plans were suitable to increase the slaughter age of lambs up to 120 days and produce lean carcasses that, compared to those from 90-day-old lambs, were heavier and with improved meat quality in terms of major water retention and tenderness. The dietary inclusion of DWB limited the fat content and improved the health properties of lamb meat with regard to its antioxidant capacity and fatty acid profile, whereas it reduced lambs’ growth when associated with feed restriction. Abstract This experiment aimed to investigate the possibility to increase the carcass weight of dairy breed lambs and produce moderate-fat meat by applying inexpensive feeding strategies based on restriction and through the use of a fibrous byproduct such as the durum wheat bran (DWB). Sixty-five 45-day-old lambs of the Valle del Belice breed, divided into 6 groups, were fed alfalfa hay supplemented with concentrate feeds including DWB at 0% or 20% (DWB0, DWB20), supplied ad libitum (L) or restricted at 75% (R), and slaughtered at 90 or 120 days of age. The groups were as follows: DWB0-90L (n = 14), DWB20-90L (n = 14), DWB0-120R (n = 10), DWB20-120R (n = 9), DWB0-120L (n = 9), DWB20-120L (n = 9). The diet did not affect feed intake, growth or carcass weight of lambs fed ad libitum, whereas 120-day-old lambs fed DWB associated to restriction showed the lowest weight gain (105 vs. 170, 185 and 190 g/day in DWD20-120R, DWB0-120R, DWB0-120L and DWB20-120L; p = 0.04). The incidence of fat tissue in the hind leg increased (p < 0.0001) from 90L (5.82 and 5.45% with DWB0 and DWB20) to 120R (8.80 and 8.43% with DWB0 and DWB20) and 120L lambs (10.7 and 11.8% with DWB0 and DWB20). Older lambs’ meat, compared to that of 90L lambs, showed analogous levels of intramuscular fat, higher water retention, tenderness and lightness, and a more intense red colour. In meat from 120-day-old lambs, DWB intake tended to reduce the fat level (p = 0.009) and increased polyphenol content (1.10 vs. 1.62, and 1.02 vs. 1.65 g GAE/kg dry matter (DM) in 120R and 120L lambs; p = 0.02), antioxidant capacity (12.8 vs. 14.9, and 12.8 vs. 15.7 mmol trolox eq/kg DM in 120R and 120L lambs; p = 0.02), and the presence of n-3 polyunsaturated fatty acids (FA) (1.61 vs. 2.81, and 1.43 vs. 2.61 g/100 g FA in 120R and 120L lambs; p = 0.007), thereby improving the meat’s health properties. The panelists perceived the effects of DWB inclusion as well as the feeding level with triangle tests.
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Affiliation(s)
- Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Mansour Rabie Ashkezary
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy.
| | - Marco Alabiso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Francesca Vitale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Francesca Mazza
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Giuseppe Maniaci
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Paolo Ruisi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
| | - Giuseppe Di Miceli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy.
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Effects of vegetation type and breed on n-3 and n-6 fatty acid proportions in heart, lung and brain phospholipids of lambs. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2018.12.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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5
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Margetín M, Oravcová M, Margetínová J, Kubinec R. Fatty acids in intramuscular fat of Ile de France lambs in two different production systems. Arch Anim Breed 2018; 61:395-403. [PMID: 32175446 PMCID: PMC7065406 DOI: 10.5194/aab-61-395-2018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 10/02/2018] [Indexed: 11/17/2022] Open
Abstract
The fatty acid (FA) composition in the intramuscular fat (IMF) of the musculus longissimus dorsi (MLD) of Ile de France purebred lambs in two different production systems in Slovakia was evaluated using gas chromatography. In the first production system, lambs and ewes were assigned to pasture without access to concentrates (P). In the second system, lambs and ewes were confined indoors with hay/silage and access to concentrates (S). An analysis of variance with the following factors was employed: production system, sex, and production system-sex interactions. The proportions of arachidonic, eicosapentaeonic, docosapentaeonic, and docosahexaenoic FAs, i.e. long-chain polyunsaturated FA (PUFA), were significantly higher in P lambs (1.83, 0.82, 0.92, 0.29 g 100 g- 1 FAME, respectively) than in S lambs (0.45, 0.14, 0.30, 0.09 g 100 g- 1 FAME, respectively). The proportions of conjugated linoleic acid (CLA), n-6 PUFA, n-3 PUFA, and essential FA (linoleic and α -linolenic) were also significantly higher in P lambs (2.10, 8.50, 4.55, and 8.80 g 100 g- 1 FAME, respectively) than in S lambs (0.65, 3.27, 1.50, and 3.64 g 100 g- 1 FAME, respectively). The proportions of palmitic acid and myristic acid as important individual saturated FAs (SFA) were significantly higher in S lambs (28.51 and 8.30 g 100 g- 1 FAME, respectively) than in P lambs (21.80 and 5.63 g 100 g- 1 FAME, respectively). The proportion of all SFAs was also significantly higher in S lambs (57.87 g 100 g- 1 FAME) than in P lambs (48.70 g 100 g- 1 FAME). From a nutrition and human health point of view (i.e. higher proportions of PUFA, CLA, and essential FAs and lower proportions of SFAs), meat from P lambs was found to be more favourable and would be more highly recommended for consumption.
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Affiliation(s)
- Milan Margetín
- Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
- Department of Animal Husbandry, Faculty of Agrobiology and Food
Resources, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Marta Oravcová
- Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
| | - Jana Margetínová
- Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
| | - Róbert Kubinec
- Institute of Chemistry, Faculty of Natural Sciences, Comenius
University in Bratislava, 84215 Bratislava, Slovakia
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Camacho A, Torres A, Capote J, Mata J, Viera J, Bermejo LA, Argüello A. Meat quality of lambs (hair and wool) slaughtered at different live weights. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2016.1205498] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- A. Camacho
- Department of Engineering, Group of Animal Production and Rural Development, Production and Agricultural Economy, La Laguna University, La Laguna, Spain
| | | | | | - J. Mata
- Department of Engineering, Group of Animal Production and Rural Development, Production and Agricultural Economy, La Laguna University, La Laguna, Spain
| | - J. Viera
- Department of Engineering, Agricultural Economy, Sociology and Policy Unit, Production and Agricultural Economy, La Laguna University, La Laguna, Spain
| | - L. A. Bermejo
- Department of Engineering, Group of Animal Production and Rural Development, Production and Agricultural Economy, La Laguna University, La Laguna, Spain
- Department of Engineering, Agricultural Economy, Sociology and Policy Unit, Production and Agricultural Economy, La Laguna University, La Laguna, Spain
| | - A. Argüello
- Animal Production Unit, Las Palmas de Gran Canaria University, Arucas, Spain
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Howes NL, Bekhit AEDA, Burritt DJ, Campbell AW. Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat. Compr Rev Food Sci Food Saf 2014; 14:22-36. [DOI: 10.1111/1541-4337.12118] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 09/04/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Natalie L. Howes
- AbacusBio Limited; Dunedin New Zealand
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
- Dept. of Botany; Univ. of Otago; Dunedin New Zealand
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Willems H, Kreuzer M, Leiber F. Alpha-linolenic and linoleic acid in meat and adipose tissue of grazing lambs differ among alpine pasture types with contrasting plant species and phenolic compound composition. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2013.11.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Marume U, Hugo A, Chimonyo M, Muchenje V, Dzama K. Effect of dietary supplementation with Acacia karroo leaves on fatty acid profiles and consumer sensory attributes of Xhosa lop-eared goats under artificial haemonchosis. ANIMAL PRODUCTION SCIENCE 2012. [DOI: 10.1071/an12097] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effect of Acacia karroo supplementation on fatty acid profiles and sensory attributes of Xhosa lop-eared goats meat was evaluated in 18 4-month-old goats exposed to a single dose of 6000 L3 Haemonchus contortus larvae. The goats were allotted into two groups: non-supplemented (NSP) and supplemented (AK). The AK goats received 200 g of fresh A. karroo leaves. At the end of the experiment, all the goats were slaughtered to determine the fatty acid profiles and sensory perceptions. Faecal larval counts decreased significantly in the AK group as the infection progressed, while it increased in the NSP group. At necropsy, the NSP group had significantly higher worm counts than the AK group. The AK group contained significantly higher (P < 0.05) amounts of intramuscular fat and had almost twice (P < 0.05) the total polyunsaturated fatty acids and polyunsaturated fatty acid/monounsaturated fatty acid ratio. Furthermore, the AK goats also had higher amounts (P < 0.05) of n-3. Mean sensory scores for juiciness and tenderness were superior in the AK goats (P < 0.05). In conclusion, A. karroo supplementation positively influenced the fatty acid composition and sensory attributes of chevon from goats infected with H. contortus.
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Landim AV, Cardoso MTM, Castanheira M, Fioravanti MCS, Louvandini H, McManus C. Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights. Trop Anim Health Prod 2011; 43:1561-6. [DOI: 10.1007/s11250-011-9842-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/24/2011] [Indexed: 10/18/2022]
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11
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Lurueña-Martínez MA, Palacios C, Vivar-Quintana AM, Revilla I. Effect of the addition of calcium soap to ewes' diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk. Meat Sci 2009; 84:677-83. [PMID: 20374842 DOI: 10.1016/j.meatsci.2009.11.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2008] [Revised: 10/09/2009] [Accepted: 11/02/2009] [Indexed: 11/30/2022]
Abstract
The aim of this work was to study the effect of the inclusion of calcium soap (CS) in ewes' diet on the fatty acid profile of suckling lambs. Sixty suckling lambs of three breeds (Castellana, Churra and Assaf) were divided into two equal groups. One group was fed with a diet composed of beetroot pulp, alfalfa, barley, corn, soy, cotton and 4% of CS, and the other with a control diet without CS. The fatty acid profiles of the ewe's milk samples collected on the day before slaughter and of the lamb subcutaneous fat collected from the back of the carcasses were analysed. The addition of calcium soap to the ewe's diet did not change the milk fatty acid profile but significantly increased SFA and decreased both the PUFA and MUFA levels of suckling lamb fat. PCA analysis revealed a good separation of the lamb samples according to the diet of the mothers, showing that diet is more important than breed in explaining sample variability.
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Affiliation(s)
- M A Lurueña-Martínez
- Area de Tecnología de Alimentos, Universidad de Salamanca, E.P.S. de Zamora, Avda. Requejo 33, 49022 Zamora, Spain.
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Meat and fat quality of unweaned lambs as affected by slaughter weight and breed. Meat Sci 2009; 83:308-13. [PMID: 20416728 DOI: 10.1016/j.meatsci.2009.05.017] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2008] [Revised: 02/24/2009] [Accepted: 05/27/2009] [Indexed: 11/23/2022]
Abstract
Sixty-four male lambs of two Southern Spanish breeds, a dairy breed (Grazalema Merino) and a meat breed (Churra Lebrijana), were used to study the effects of slaughter weight and breed on meat traits and intramuscular and subcutaneous fat composition. Lambs were reared following a traditional production system without weaning and slaughtered when live weight reached 12kg (suckling) or 20kg (light). Meat from suckling lambs of both breeds had lower fat and myoglobin contents, and was more tender and had higher scores for sustained juiciness in the sensory analysis. Fat from light lambs had lower C12:0 and C14:0 levels than fat from suckling lambs. Grazalema Merino meat had higher fat and ash contents, and its fat had higher conjugated linoleic acid content than Churra Lebrijana meat.
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Hernández-Cruz L, Ramírez-Bribiesca J, Guerrero-Legarreta M, Hernández-Mendo O, Crosby-Galvan M, Hernández-Calva L. Effects of crossbreeding on carcass and meat quality of Mexican lambs. ARQ BRAS MED VET ZOO 2009. [DOI: 10.1590/s0102-09352009000200027] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Twenty hair (Pelibuey x Katadin x BlackBelly) and 20 wool (Rambouillet x Criollo) lambs were fattened in an intensive feeding system to reach 40kg body weight at ten months of age. The yield of lamb sides and back fat (51.9%, 2.5mm vs. 47.0%, 2.3mm) were greater in wool lambs. Meat pH was not different between phenotypes but meat temperature was higher during the first hours postmortem in wool lamb sides (27, 23, and 20, vs. 24, 20, and 17ºC). Protein content in meat from the neck (braquicephalic and esternocephalic muscles) and loin (Longissimus lumborum muscle) were higher in hair lambs (21.1 and 20.4 vs. 19.7 and 19.3 %), while moisture of the same muscles was higher in wool lambs (75.6 and 75.9 vs. 73.6 and 74.3%). Ash content was similar in both phenotypes, but palmitoleic acid was greater in hair lambs (2.9 and 2.7 vs. 2.7 and 2.5%). In fresh meat, pH, meat toughness, and water activity (Wa) of loin did not differ; but water holding capacity (WHC) was higher in hair lambs, and the same response was observed for cooked meat toughness from the neck, and in raw and cooked meat from loin. There were differences in the colour of meat from the neck, having values for L*, b* and tonalities greater in wool lambs, and a* greater for hair lambs. Sensorial parameters were similar in both phenotypes.
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Arsenos G, Fortomaris P, Papadopoulos E, Sotiraki S, Stamataris C, Zygoyiannis D. Growth and meat quality of kids of indigenous Greek goats (Capra prisca) as influenced by dietary protein and gastrointestinal nematode challenge. Meat Sci 2009; 82:317-23. [PMID: 20416724 DOI: 10.1016/j.meatsci.2009.01.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2008] [Revised: 01/26/2009] [Accepted: 01/30/2009] [Indexed: 10/21/2022]
Abstract
The effect of dietary protein and gastrointestinal nematode (GIN) parasitism on growth and meat quality of growing kids was assessed using sixty (60) kids in three groups (n=20); A: control, B: regularly treated with ALBENDAZOLE(®) and C: supplemented with dietary protein. The kids grazed in a pasture contaminated with L3 larvae of GIN. Growth and condition score were assessed at 21-day intervals. After 86days all kids were slaughtered. Carcasses were assessed for conformation, fatness, ultimate pH and other meat quality characteristics. Parasitic challenge was assessed by means of faecal egg counts (FEC), pasture larvae and adult nematodes in the GI tract of kids at slaughter. Groups C and B had higher growth rates and body condition score and produced significantly heavier (P<0.05) carcasses with better (P<0.01) conformation and fatness when compared to those of group A. Total unsaturated and monounsaturated fatty acids were higher (P<0.05) in fat tissue of groups B and C. Group A had the highest FEC and group C had the lowest (P<0.05) FEC. The parasitic challenge of L3 on pasture reached its highest point at 42days and there were significant (P<0.01) differences between the numbers of Teladorsagia spp., Trichostrongylus spp., Haemonchus contortus, Oesophagostomum spp. and Chabertia spp. found in the GI tract of kids between the three groups; group A had the highest numbers. Overall, the results showed that the increased protein content in the diet of growing kids grazing on a pasture contaminated with L3 nematode larvae resulted in the production of acceptable carcasses.
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Affiliation(s)
- G Arsenos
- Department of Animal Production, Ichthyology, Ecology and Protection of Environment, School of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, 54124 Thessaloniki, Greece
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Juárez M, Horcada A, Alcalde M, Valera M, Mullen A, Molina A. Estimation of factors influencing fatty acid profiles in light lambs. Meat Sci 2008; 79:203-10. [DOI: 10.1016/j.meatsci.2007.08.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2006] [Revised: 07/29/2007] [Accepted: 08/25/2007] [Indexed: 10/22/2022]
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Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Pateri goats fed under traditional feeding system of Sindh, Pakistan. Meat Sci 2008; 80:819-22. [PMID: 22063602 DOI: 10.1016/j.meatsci.2008.03.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2007] [Revised: 03/12/2008] [Accepted: 03/26/2008] [Indexed: 11/22/2022]
Abstract
The present study was undertaken to assess the intramuscular fatty acid composition of different muscles taken from male Pateri (n=15) goats, reared on naturally grown grasses, leaves and pods of Acacia nilotica and crushed cereal, under traditional way of feeding. Goats were slaughtered with an average weight of 68±7kg and age 12±1 month. The samples were taken from longissimus dorsi region (between the 12th and 13th rib) and distal region of semitendinosus muscle. Results of total fat content and fatty acids composition does not show significant (P>0.05) variation among muscles investigated. The fatty acid composition of muscles studied were primarily composed of oleic (31.50-33.38%), followed by palmitic acid (19.84-22.05%) and stearic acid (22.25-24.91%) respectively. Muscle tissue in general contained an average 51.13% of saturated fatty acids and 48.87% of unsaturated fatty acids. The mean conjugated linoleic acid was found 0.41%, 0.43% and 0.47% in ribeye and loin portion of longissimus dorsi muscle and distal region of semitendinosus muscle, respectively.
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Arsenos G, Fortomaris P, Papadopoulos E, Kufidis D, Stamataris C, Zygoyiannis D. Meat quality of lambs of indigenous dairy Greek breeds as influenced by dietary protein and gastrointestinal nematode challenge. Meat Sci 2007; 76:779-86. [DOI: 10.1016/j.meatsci.2007.02.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2006] [Revised: 02/27/2007] [Accepted: 02/28/2007] [Indexed: 11/28/2022]
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