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Etaio I, Bravo‐Lamas L, Pérez‐Elortondo FJ, Barron LJR, Aldai N. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding. Food Sci Nutr 2023; 11:6544-6559. [PMID: 37823159 PMCID: PMC10563712 DOI: 10.1002/fsn3.3604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 10/13/2023] Open
Abstract
Consumption of meat from suckling lambs is typical in some regions. However, sensory differences between meat from suckling and non-suckling lambs are barely described in previous studies. The objectives of the present study were (a) to develop a method to describe the sensory characteristics of lamb meat, including the development of sensory references for odor, flavor, and texture attributes; and (b) to study the sensory differences between lamb meat commercialized as "suckling lamb" and that commercialized without this designation. Twenty-three sensory attributes were selected, and their corresponding sensory references were developed. A detailed procedure to evaluate the samples was also set up. This methodology was used to characterize samples (n = 48) from a survey of lamb meat from different types of stores (n = 23). Half of the samples were commercialized as sucking lamb and the other half (older lambs) without this indication. Samples were bought in two seasons (May and December) to consider possible seasonal effects. Samples were evaluated in triplicate by 12 trained assessors. Data were analyzed by ANOVA (p ≤ .05). Apart from how long juiciness was maintained ("maintained juiciness"), all the selected attributes were appropriate to discriminate between samples. Lamb meat sold as "suckling" did not differ from the other lamb samples in odor and flavor, but there were clear differences in texture attributes: meat sold as suckling lamb was tenderer and juicier, with higher crumbliness, and with lower fibrousness, chewiness, and residue than non-suckling lamb meat. Several sensory characteristics, mainly related to odor and flavor, varied according to the season.
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Affiliation(s)
- Iñaki Etaio
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU)Vitoria‐GasteizSpain
- Lactiker Research Group, Department of Pharmacy & Food SciencesUniversity of the Basque Country (UPV/EHU), Centro de Investigación Lascaray IkerguneaVitoria‐GasteizSpain
| | - Leire Bravo‐Lamas
- Lactiker Research Group, Department of Pharmacy & Food SciencesUniversity of the Basque Country (UPV/EHU), Centro de Investigación Lascaray IkerguneaVitoria‐GasteizSpain
| | - Francisco José Pérez‐Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU)Vitoria‐GasteizSpain
- Lactiker Research Group, Department of Pharmacy & Food SciencesUniversity of the Basque Country (UPV/EHU), Centro de Investigación Lascaray IkerguneaVitoria‐GasteizSpain
| | - Luis Javier R. Barron
- Lactiker Research Group, Department of Pharmacy & Food SciencesUniversity of the Basque Country (UPV/EHU), Centro de Investigación Lascaray IkerguneaVitoria‐GasteizSpain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food SciencesUniversity of the Basque Country (UPV/EHU), Centro de Investigación Lascaray IkerguneaVitoria‐GasteizSpain
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Filipčík R, Falta D, Sokolová D, Hošek M, Pešan V, Kopec T. Inbreeding in the Zwartbles breed population and its influence on meat production in the Czech Republic. Arch Anim Breed 2023; 66:245-252. [PMID: 37782563 PMCID: PMC10539744 DOI: 10.5194/aab-66-245-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/11/2023] [Indexed: 10/04/2023] Open
Abstract
The aim of this study was to estimate the inbreeding coefficient in the Zwartbles sheep population in the Czech Republic, as well as to investigate the effect of inbreeding on meat yield indicators. The analysis used data on the entire population since 1997, with the original database containing 13 150 animals. In this population, the average inbreeding coefficient is 3.64 %. There is a significant increase in inbreeding - from zero values to more than 4 % between 1997 and 2021. The effect of inbreeding on the weight of the animals at 100 d of age, the weight at bonitation prior to breeding, the thickness of the musculus longissimus dorsi (MLD), the thickness of the subcutaneous back fat, and the fleshiness of the animals were all evaluated. The value of the inbreeding coefficient had a statistically significant effect on weight at 100 d, MLD thickness, and back fat thickness. A negative relationship between inbreeding and all of these parameters was found when the inbreeding coefficient was increased by 1 %, resulting in a 60.2 g weight reduction at 100 d, 0.06 mm reduction in MLD thickness, and 0.013 mm reduction in back fat thickness.
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Affiliation(s)
- Radek Filipčík
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Daniel Falta
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Dominika Sokolová
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Martin Hošek
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Vojtěch Pešan
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
| | - Tomáš Kopec
- Department of Animal Breeding, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic
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Mercan L, Cam MA, Olfaz M, Kirikci K, Tufekci H, Kilic U. Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Arch Anim Breed 2022; 65:341-352. [DOI: 10.5194/aab-65-341-2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 08/23/2022] [Indexed: 11/11/2022] Open
Abstract
Abstract. The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.
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Orzuna-Orzuna JF, Dorantes-Iturbide G, Lara-Bueno A, Mendoza-Martínez GD, Miranda-Romero LA, Lee-Rangel HA. Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis. Animals (Basel) 2021; 11:3184. [PMID: 34827916 PMCID: PMC8614576 DOI: 10.3390/ani11113184] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 12/12/2022] Open
Abstract
The objective of this study was to evaluate the effects of dietary supplementation with tannins (TANs) on productive performance, carcass characteristics, meat quality, oxidative stability, and blood serum antioxidant capacity of sheep through a meta-analysis. Using Scopus, Web of Science, ScienceDirect, and PubMed databases, a systematic search was performed for studies published in scientific journals that investigated the effects of TANs supplementation on the variables of interest. Only studies with weaned or older sheep were included. The data analyzed were extracted from 53 peer-reviewed publications. The sheep included in the present study were between 2 and 6 months old, and between 12 and 31 kg of body weight. The effects of TANs were analyzed using random-effects statistical models to examine the standardized mean difference (SMD) between treatments with TANs and control (no TANs). Heterogeneity was explored by meta-regression and a subgroup analysis was performed for covariates that were significant. Supplementation with TANs did not affect dry matter intake, pH, color (L* and b*), Warner-Bratzler shear force, cooking loss and meat chemical composition (p > 0.05). Supplementation with TANs increased daily weight gain (SMD = 0.274, p < 0.05), total antioxidant capacity (SMD = 1.120, p < 0.001), glutathione peroxidase enzyme activity (SMD = 0.801, p < 0.001) and catalase (SMD = 0.848, p < 0.001), and decreased malondialdehyde (MDA) concentration in blood serum (SMD = -0.535, p < 0.05). Supplementation with TANs decreased feed conversion rate (SMD = -0.246, p < 0.05), and the concentration of MDA (SMD = -2.020, p < 0.001) and metmyoglobin (SMD = -0.482, p < 0.05) in meat. However, meat redness (SMD = 0.365), hot carcass yield (SMD = 0.234), cold carcass yield (SMD = 0.510), backfat thickness (SMD = 0.565) and the Longissimus dorsi muscle area (SMD = 0.413) increased in response to TANs supplementation (p < 0.05). In conclusion, the addition of tannins in sheep diets improves productive performance, antioxidant status in blood serum, oxidative stability of meat and some other characteristics related to meat and carcass quality.
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Affiliation(s)
- José Felipe Orzuna-Orzuna
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, Mexico; (J.F.O.-O.); (G.D.-I.); (L.A.M.-R.)
| | - Griselda Dorantes-Iturbide
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, Mexico; (J.F.O.-O.); (G.D.-I.); (L.A.M.-R.)
| | - Alejandro Lara-Bueno
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, Mexico; (J.F.O.-O.); (G.D.-I.); (L.A.M.-R.)
| | - Germán David Mendoza-Martínez
- Unidad Xochimilco, Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana, Mexico City CP 04960, Mexico;
| | - Luis Alberto Miranda-Romero
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Chapingo CP 56230, Mexico; (J.F.O.-O.); (G.D.-I.); (L.A.M.-R.)
| | - Héctor Aarón Lee-Rangel
- Centro de Biociencias, Facultad de Agronomía y Veterinaria, Instituto de Investigaciones en Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí CP 78321, Mexico;
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da Silva Filho JRV, de Moura Neto JB, Arandas JKG, Dos Santos LTA, Queiroz MAÁ, de Nogueira Filho PA, Voltolini TV, de Mesquita FLT, de Carvalho FFR, Ribeiro MN. Does crossbreeding improve the performance and carcass traits of Berganês sheep? Trop Anim Health Prod 2021; 53:451. [PMID: 34535850 DOI: 10.1007/s11250-021-02896-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 09/10/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to evaluate the performance and carcass of lambs of different genotypes through univariate and multivariate analysis. Intact male lambs of the Berganês (BG), Berganês x Santa Inês (BSI), and Berganês x Dorper (BD) genotypes and the control group Dorper x Santa Inês (DSI) were used. Eight lambs of each genotype were used, aged between 4 and 5 months, with an average initial weight of 27.52 ± 3.79 kg, distributed in a completely randomized design. Data were tested by analyzing variance, followed by Tukey's test and principal component analysis (PCA) and discriminant analysis (DA). Slaughter body and average daily gain were higher for BD and BG than BSI (P < 0.05). On the other hand, BSI, BD, and DSI showed higher cold carcass yield than BG (P < 0.05). Lower cooling losses (CL) and more excellent conformation were observed in DSI (P < 0.05). BD showed a higher carcass compactness index (CCI), and DSI showed a higher leg compactness index (LCI) (P < 0.05). PCA produced seven components explaining 83.59% of total data variability. Based on the discriminant analysis, LCI, CL, CCI, and conformation showed greater power to distinguish the genotypes, with a high index of the lambs' classification to their respective genotypes. The crossbreeding improved carcass yield and reduced cooling weight loss. The Berganês ecotype and its crossbreeds have performance and carcass traits compatible with the DSI genotype. According to the DA, heterogeneity was found between the Berganês ecotype and its crossbreeds, with CL, LCI CCI, and conformation showing greater discrimination power.
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Affiliation(s)
| | | | - Janaina Kelli Gomes Arandas
- Universidade Federal Rural de Pernambuco, Recife, PE, 52171-900, Brazil
- Scholarship of the Conselho Nacional de Desenvolvimento Científico E Tecnológico, CNPq, Brasília, Brazil
| | | | | | | | | | | | - Francisco Fernando Ramos de Carvalho
- Universidade Federal Rural de Pernambuco, Recife, PE, 52171-900, Brazil
- Scholarship of the Fundação de Apoio À Pesquisa Do Estado de Pernambuco, FACEPE, Recife, Brazil
| | - Maria Norma Ribeiro
- Universidade Federal Rural de Pernambuco, Recife, PE, 52171-900, Brazil
- Scholarship of the Fundação de Apoio À Pesquisa Do Estado de Pernambuco, FACEPE, Recife, Brazil
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Gonzales-Barron U, Santos-Rodrigues G, Piedra RB, Coelho-Fernandes S, Osoro K, Celaya R, Maurício RS, Pires J, Tolsdorf A, Geß A, Chiesa F, Pateiro M, Brugiapaglia A, Bodas R, Baratta M, Lorenzo JM, Cadavez VA. Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Abstract
Abstract
The research was performed on 136 male lambs, at an average slaughter weight of 32 to 42 kg, of the following Polish native breeds: Uhruska (UHR), Pomeranian (Pomorska, POM), Blackheaded (Czarnogłówka, CZGŁ), Podhale Zackel (Cakiel Podhalański, CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish its basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high, especially in terms of sensory traits. However, high variability of studied traits was observed depending on the breed, e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.
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Bader R, Becila S, Ruiz P, Djeghim F, Sanah I, Boudjellal A, Gatellier P, Portanguen S, Talon R, Leroy S. Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species. Meat Sci 2020; 171:108277. [PMID: 32805642 DOI: 10.1016/j.meatsci.2020.108277] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 07/09/2020] [Accepted: 08/07/2020] [Indexed: 11/18/2022]
Abstract
El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties of different products from four animal origins and during all the conservation. Results indicated that these products were mainly characterized by a low moisture with an average decrease of water content between 15.6% and 16.3% for all the samples, and a decrease in water activity ranging from 0.66 to 0.68, while the salt content ranged from 8.8 to 19.3%. A decrease in pH values oscillated from (6.3-6.4) to reach (5.2-5.5) at T0 and T365 consecutively, in all the samples. Microbial analyses revealed the absence of pathogenic bacteria such as Listeria and Salmonella but the sporadic contamination by Staphylococcus aureus up to one month of ripening. Lactic acid bacteria and coagulase negative staphylococci were the dominant populations in El-Guedid with Leuconostoc mesenteroides, Lactobacillus sakei, and Staphylococcus saprophyticus as the main species identified. All these populations decreased along the process and reached low levels (2 log CFU/g) at the end of storage (365 days). The drastic drying of El-Guedid led to safe traditional meat product that could promote its production.
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Affiliation(s)
- Roumeila Bader
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Samira Becila
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria.
| | - Philippe Ruiz
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Fairouz Djeghim
- Equipe Elaboration et Transformation de Produits Agro-Alimentaires (T.E.P.A.), Laboratoire de Nutrition et Technologie Alimentaire (L.N.T.A.). INATAA, 25000, Algeria
| | - Ibtissem Sanah
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Abdelghani Boudjellal
- Equipe MaQuaV, Laboratoire BioQuAI, Institut de Nutrition d'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université des Frères Mentouri Constantine 1, 25000, Algeria
| | - Philippe Gatellier
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Stéphane Portanguen
- INRAE, UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France
| | - Régine Talon
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
| | - Sabine Leroy
- Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand 63000, France
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Madruga MS, Kênia Alves Bezerra T, Conceição Dantas Guerra I, Batista ASM, Marcos de Azevedo Silva A, Fernandes RDPP. The effect of feed restriction on the fat profile of Santa Inês lamb meat. ACTA SCIENTIARUM: ANIMAL SCIENCES 2020. [DOI: 10.4025/actascianimsci.v42i1.48229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being that lipid profile may directly contribute to consumer health, reducing the predisposition of developing cardiovascular diseases, main cause of mortality in the world. Thus, the aim of this study was to assess the effect of dietary feed restriction in Santa Inês lambs on their intramuscular, intermuscular, and subcutaneous fat profile, fat profile of the longissimus thoracis et lumborum (LTL) muscle, and the total meat lipids and cholesterol. Three groups of lambs were subjected to diets: without restriction (WR), and 30 and 60% feed restriction. Overall, stearic, palmitic, and oleic acids were the predominant and the lowest lipid and cholesterol levels were observed at the highest restriction level, presenting higher polyunsaturated:saturated (PUFA:SFA) and desirable (DFA) fatty acid ratios (p < 0.05). Lambs subjected to 60% dietary feed restriction had a better quality meat with lower lipid and cholesterol contents, and profile favorable for human health due the presence of unsaturated fatty acids, that is important parameter the market demands to meet the consumers’ expectations.
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Janoš T, Filipčík R, Hošek M, Dračková E, Kamanová V. Evaluation of the Effect of Breed and Line on Slaughter Value and Quality of Lamb Meat. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2019. [DOI: 10.11118/actaun201967010065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Mekki I, Smeti S, Hajji H, Yagoubi Y, Mahouachi M, Atti N. Effect of oak acorn ( Quercus ilex) intake during suckling
and fattening of Barbarine lambs on growth, meat quality and fatty acid profile. JOURNAL OF ANIMAL AND FEED SCIENCES 2019. [DOI: 10.22358/jafs/102757/2019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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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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de Araújo TLAC, Pereira ES, Mizubuti IY, Campos ACN, Pereira MWF, Heinzen EL, Magalhães HCR, Bezerra LR, da Silva LP, Oliveira RL. Effects of quantitative feed restriction and sex on carcass traits, meat quality and meat lipid profile of Morada Nova lambs. J Anim Sci Biotechnol 2017; 8:46. [PMID: 28540041 PMCID: PMC5441044 DOI: 10.1186/s40104-017-0175-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 04/20/2017] [Indexed: 01/07/2023] Open
Abstract
BACKGROUND An experiment was conducted to evaluate the effects of feed restriction (FR) and sex on the quantitative and qualitative carcass traits of Morada Nova lambs. Thirty-five animals with an initial body weight of 14.5 ± 0.89 kg and age of 120 d were used in a completely randomized study with a 3 × 3 factorial scheme consisting of three sexes (11 entire males, 12 castrated males and 12 females) and three levels of feeding (ad libitum - AL and 30% and 60% FR). RESULTS Entire males presented greater hot and cold carcass weights (P < 0.05), followed by castrated males and females. However, the hot carcass yield was higher for females and castrated males than for entire males. Luminosity values were influenced (P < 0.05) by sex, with entire males presenting higher values than castrated males and females. Females showed higher (P < 0.05) concentrations of linoleic acid and arachidonic acid in the meat of the longissimus thoracis muscle. The meat of animals submitted to AL intake and 30% FR showed similar (P > 0.05) concentrations, and the concentrations of palmitic acid, palmitoleic acid, stearic acid, oleic acid and conjugated linoleic acid were higher (P < 0.05) than those of animals with 60% FR. The meat of females had a higher ω6/ω3 ratio and lower h/H ratio, and females had greater levels of feeding. The meat of animals on the 60% FR diet had a greater ω6/ω3 ratio, lower h/H ratio and lower concentration of desirable fatty acids in addition to a greater atherogenicity index (AI) and thrombogenicity index (TI). CONCLUSION Lambs of different sexes had carcasses with different quantitative traits without total influence on the chemical and physical meat characteristics. The lipid profile of the meat was less favorable to consumer health when the animals were female or submitted to 60% feed restriction.
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Affiliation(s)
| | - Elzânia S. Pereira
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Ivone Y. Mizubuti
- Department of Animal Science, State University of Londrina, Londrina, 86051990 Paraná Brazil
| | - Ana C. N. Campos
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Marília W. F. Pereira
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Eduardo L. Heinzen
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Hilton C. R. Magalhães
- Laboratory of Sensory Analysis, Agency for Agricultural Research (EMBRAPA - Tropical Agroindustry), Fortaleza, 60511110 Ceará Brazil
| | - Leilson R. Bezerra
- Department of Animal Science, Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus, 64900000 Piaui Brazil
| | - Luciano P da Silva
- Department of Animal Science, Federal University of Ceara, Fortaleza, 60356001 Ceara Brazil
| | - Ronaldo L. Oliveira
- Department of Animal Science, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador City, Bahia State 40.170-110 Brazil
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Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2017; 104:25-38. [PMID: 29433780 DOI: 10.1016/j.foodres.2017.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/04/2017] [Accepted: 05/07/2017] [Indexed: 02/07/2023]
Abstract
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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15
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Makovický P, Margetín M, Nagy M, Makovický P. Growth Curves in Lambs of Various Genotypes Created on the Basis of Improved Valachian and Tsigai Breeds. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2017. [DOI: 10.11118/actaun201765010111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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16
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Koutná S, Kuchtík J, Filipčík R. Effect of Genotype on Growth and Basic Carcass Characteristics in Male Lambs. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2016. [DOI: 10.11118/actaun201664030821] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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17
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De Lima Jùnior DM, de Carvalho FF, Da Silva FJ, do N Rangel AH, Novaes LP, Difante G. Intrinsic factors affecting sheep meat quality: a review. REV COLOMB CIENC PEC 2016. [DOI: 10.17533/udea.rccp.v29n1a01] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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18
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Filipčík R, Voříšková J, Dufek A, Pavlík A, Hošek M. Comparison of the Carcass and Beef Quality of the Czech Fleckvieh Bulls with Genotype TT and CT for Leptin and Bulls of Galloway and Charolais Breeds. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2015. [DOI: 10.11118/actaun201563010029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Hopkins D, Mortimer S. Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge. Meat Sci 2014; 98:544-55. [DOI: 10.1016/j.meatsci.2014.05.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 05/07/2014] [Accepted: 05/18/2014] [Indexed: 11/17/2022]
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20
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Gallardo MA, Dannenberger D, Rivero J, Pulido R, Nuernberg K. Fatty acid profile of plasma, muscle and adipose tissues in Chilota lambs grazing on two different low quality pasture types in Chiloé Archipelago (Chile). Anim Sci J 2014; 85:935-41. [PMID: 24964067 DOI: 10.1111/asj.12227] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Accepted: 02/21/2014] [Indexed: 11/27/2022]
Abstract
There is no information about the effect of different pasture types on tissue fatty acid profiles of a native rustic lamb breed of the Chiloe Archipelago, the Chilota. Eight Chilota lambs were grazed on a 'Calafatal' pasture (CP), a typical secondary succession of Chiloé Archipelago (Chile) and eight Chilota lambs were located to graze on naturalized pasture (NP) of Chiloé. Botanical, chemical and lipid composition of the two types of pastures and of different lamb tissues (muscle, subcutaneous - and tail adipose tissues) and plasma were performed. Both pasture types induced high n-3 polyunsaturated fatty acids (PUFA) and CLAcis-9,trans-11 proportions in Chilota meat. Thus, in muscle, Chilota lambs grazing CP showed higher sum PUFA, sum n-6 PUFA proportion and n-6/n-3 PUFA ratio compared with Chilota lambs grazing NP. In tail fats of Chilota lambs grazing CP significantly higher proportions of 18:3n-3, sum saturated fatty acids, sum PUFA, n-3 and n-6 PUFA were detected compared with Chilota lambs grazing NP. Feeding of different pasture types (CP vs. NP) caused significant differences in fatty acid composition of muscle and the two fat depots in Chilota lambs, but also point to tissue-specific responses of de novo synthesized fatty acid deposition in the tissues.
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Affiliation(s)
- Maria A Gallardo
- Escuela de Graduados, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile
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21
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Ramírez-Retamal J, Morales R, Martínez ME, Barra RDL. Effect of the Type of Pasture on the Meat Characteristics of Chilote Lambs. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.57075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Effect of sire breed on physico-chemical and sensory characteristics of lamb meat. Meat Sci 2014; 96:88-93. [DOI: 10.1016/j.meatsci.2013.06.011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 06/05/2013] [Accepted: 06/07/2013] [Indexed: 11/21/2022]
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