1
|
Colonna MA, Karatosidi D, Cosentino C, Freschi P, Carbonara C, Giannico F, Losacco C, Tufarelli V, Tarricone S, Selvaggi M, Ragni M. Dietary Supplementation with Oregano and Linseed in Autochthonous "Facciuta Lucana" Goats: Effects on Meat Quality Traits in Suckling Kids. Animals (Basel) 2023; 13:3050. [PMID: 37835657 PMCID: PMC10571778 DOI: 10.3390/ani13193050] [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: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano ("L + O" and "L", respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.
Collapse
Affiliation(s)
- Maria Antonietta Colonna
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy; (M.A.C.); (C.C.); (M.S.); (M.R.)
| | - Despoina Karatosidi
- Research Institute of Animal Science, Hellenic Agricultural Organization-DIMITRA, 58100 Giannitsa, Greece;
| | - Carlo Cosentino
- School of Agricultural, Forestry, Food, and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10, 85100 Potenza, Italy; (C.C.); (P.F.)
| | - Pierangelo Freschi
- School of Agricultural, Forestry, Food, and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano, 10, 85100 Potenza, Italy; (C.C.); (P.F.)
| | - Claudia Carbonara
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy; (M.A.C.); (C.C.); (M.S.); (M.R.)
| | - Francesco Giannico
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
| | - Caterina Losacco
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, S.P. per Casamassima km 3, 70010 Valenzano, Italy; (C.L.); (V.T.)
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area, Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, S.P. per Casamassima km 3, 70010 Valenzano, Italy; (C.L.); (V.T.)
| | - Simona Tarricone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy; (M.A.C.); (C.C.); (M.S.); (M.R.)
| | - Maria Selvaggi
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy; (M.A.C.); (C.C.); (M.S.); (M.R.)
| | - Marco Ragni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/A, 70125 Bari, Italy; (M.A.C.); (C.C.); (M.S.); (M.R.)
| |
Collapse
|
2
|
Semwogerere F, Chikwanha OC, Katiyatiya CLF, Marufu MC, Mapiye C. Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake. Meat Sci 2023; 198:109114. [PMID: 36682284 DOI: 10.1016/j.meatsci.2023.109114] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 01/11/2023] [Accepted: 01/11/2023] [Indexed: 01/15/2023]
Abstract
Wether goats (n = 7) were fed finishing diets containing either 0, 25, 50, 75 or 100 g/kg DM of hempseed cake (HSC) substituting soybean meal to evaluate chevon fatty acid, volatile and oxidative profiles. Feeding HSC diets linearly decreased (P < 0.05) chevon c9-16:1, 16:0, total saturated FA (SFA) and protein oxidation but linearly increased (P < 0.05) t9-18:1, t11-18:1, conjugated linoleic acids, n-3 polyunsaturated FA (PUFA), individual long-chain n-6 PUFA and antioxidant activity. On day 1 and 7 of retail display, diets containing 75 and 100 g/kg DM HSC had greater (P < 0.05) TBARS than the other diet × day interactions. Addition of HSC to the diet increased (P < 0.05) and preserved (P < 0.05) chevon contents of hexanal and methyl caprate throughout the retail display period. Overall, feeding HSC up to 100 g/kg DM enhances chevon profiles of healthful PUFA, desirable flavor volatiles and protein shelf-stability.
Collapse
Affiliation(s)
- Farouk Semwogerere
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Munyaradzi C Marufu
- Department of Veterinary Tropical Diseases, Faculty of Veterinary Science, University of Pretoria, Onderstepoort 0110, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
3
|
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: 5.0] [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.
Collapse
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
| |
Collapse
|
4
|
Murariu OC, Murariu F, Frunză G, Ciobanu MM, Boișteanu PC. Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat. Nutrients 2023; 15:nu15041061. [PMID: 36839418 PMCID: PMC9966082 DOI: 10.3390/nu15041061] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 02/15/2023] [Accepted: 02/17/2023] [Indexed: 02/23/2023] Open
Abstract
This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).
Collapse
Affiliation(s)
- Otilia Cristina Murariu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Florin Murariu
- Department of Agroeconomy, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Gabriela Frunză
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| | - Marius Mihai Ciobanu
- Department of Food Technology, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
| | - Paul Corneliu Boișteanu
- Department of Control, Expertise and Services, Faculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 700490 Iasi, Romania
- Correspondence: (F.M.); (G.F.); (P.C.B.)
| |
Collapse
|
5
|
Mlaga K, Agboka K, Attivi K, Tona K, Osseyi E. Assessment of the chemical characteristics and nutritional quality of meat from broiler chicken fed black soldier fly (Hermetia illucens) larvae meal. Heliyon 2022; 8:e11718. [DOI: 10.1016/j.heliyon.2022.e11718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/05/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022] Open
|
6
|
Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods. Foods 2022; 11:foods11152261. [PMID: 35954028 PMCID: PMC9368678 DOI: 10.3390/foods11152261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022] Open
Abstract
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.
Collapse
|
7
|
Gutiérrez-Peña R, García-Infante M, Delgado-Pertíñez M, Guzmán JL, Zarazaga LÁ, Simal S, Horcada A. Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System. Foods 2022; 11:foods11091312. [PMID: 35564035 PMCID: PMC9100916 DOI: 10.3390/foods11091312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/24/2022] Open
Abstract
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina and Roja Mallorquina breeds. The lambs were kept with their mother at all times under an extensive management system and fed on mother’s milk until naturally weaned. In the Mallorquina breed, suckling lambs (n = 20) were slaughtered after weaning and the light lambs were bred using natural pasture (n = 20) or concentrate (n = 20), and the Roja Mallorquina light lambs were fed pasture and concentrate (n = 20). The pH, colour, texture, water-holding capacity, fatty acids, volatile compounds and sensorial attributes of the meat were analyzed. No differences in meat colour or texture were observed. The highest levels of non-desirable fatty acids were observed in lambs raised using concentrate. Light lambs showed a higher aldehydes content than suckling lambs. High notes of lactic acid and milk flavour were detected. Regardless of access to pasture or concentrate, continued access to mother’s milk during rearing influences the sensorial meat traits of these lambs, so we consider this type of management an optimal way of obtaining the traditional ‘Mediterranean lamb meat’.
Collapse
Affiliation(s)
- Rosario Gutiérrez-Peña
- Department of Agronomy, School of Agricultural Engineering, University of Seville, Ctra. Utrera km 1, 41013 Seville, Spain; (R.G.-P.); (M.G.-I.); (M.D.-P.)
| | - Manuel García-Infante
- Department of Agronomy, School of Agricultural Engineering, University of Seville, Ctra. Utrera km 1, 41013 Seville, Spain; (R.G.-P.); (M.G.-I.); (M.D.-P.)
| | - Manuel Delgado-Pertíñez
- Department of Agronomy, School of Agricultural Engineering, University of Seville, Ctra. Utrera km 1, 41013 Seville, Spain; (R.G.-P.); (M.G.-I.); (M.D.-P.)
| | - José Luis Guzmán
- Department of Agroforestry Sciences, School of Engineering, University of Huelva, Ctra. Huelva-Palos de la Frontera, s/n, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Luis Ángel Zarazaga
- Department of Agroforestry Sciences, School of Engineering, University of Huelva, Ctra. Huelva-Palos de la Frontera, s/n, 21819 Huelva, Spain; (J.L.G.); (L.Á.Z.)
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain;
| | - Alberto Horcada
- Department of Agronomy, School of Agricultural Engineering, University of Seville, Ctra. Utrera km 1, 41013 Seville, Spain; (R.G.-P.); (M.G.-I.); (M.D.-P.)
- Correspondence:
| |
Collapse
|
8
|
Satjarak J, Thongprajukaew K, Kaewtapee C, Rodjan P, Preedaphol K. Morphological characteristics and nutritive value of wild and cultured bigfin reef squid (Sepioteuthis lessoniana). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
9
|
Szpunar-Krok E, Wondołowska-Grabowska A. Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum. Foods 2022; 11:foods11050762. [PMID: 35267395 PMCID: PMC8909349 DOI: 10.3390/foods11050762] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 01/27/2023] Open
Abstract
Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.
Collapse
Affiliation(s)
- Ewa Szpunar-Krok
- Department of Crop Production, University of Rzeszow, Zelwerowicza St 4, 35-601 Rzeszów, Poland
- Correspondence:
| | - Anna Wondołowska-Grabowska
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, Grunwaldzki Sq. 24A, 50-363 Wrocław, Poland;
| |
Collapse
|
10
|
Abstract
Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. The animals were reared according to the pastoral-transhumant system in the eastern region of Morocco. The treatments consisted of 10 female lambs reared in summer-autumn (SA) and slaughtered at winter season and 10 female lambs reared in winter-spring (WS) and slaughtered at spring season. After the slaughter, the longissimus lumborum was collected for each animal for meat quality analysis. Compared to lambs reared in SA, the meat from the WS group showed higher (
) pH, chroma, and lightness values (5.79 vs. 5.72, 23.97 vs. 18.46, and 47.03 vs. 41.04, respectively). On the other hand, the meat from WS presented higher (
) intramuscular fat content (5.14 % vs. 3.82%, respectively). However, the intramuscular fat of the lambs reared in SA was characterized by greater (
) PUFA percentage (16.82% vs. 12.40%, respectively), thrombogenic (
) and atherogenic index (
), and PUFA/SFA ratio (
; 0.42 vs. 0.25, respectively). Nevertheless, those reared in WS season have a higher (
) PUFA n − 3 (2.58% vs. 1.14%, respectively) content, and therefore favorable (
) n − 6/n − 3 ratio (3.78 vs. 12.98, respectively).
Collapse
|
11
|
Fatty Acid-Related Health Lipid Index of Raw and Fried Nile Tilapia (Oreochromis niloticus) Fish Muscle. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676528] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fried food consumption is popular in most parts of the world including Ethiopia. Among many fried products available in Ethiopia, fried fish is most commonly consumed in Hawassa Town due to the easy access to the fish from the lake. Recently, there is growing concern among fryers to recycle the oil while frying fish. However, there is limited evidence about the frying effect on the fatty-acid-related health lipid index of fried fish. Thus, the study was aimed to determine the fatty acid profile and the fatty-acid-related health lipid of raw and fried fish. Raw and fried fish were taken from the Hawassa open fish market. Fatty acid profiles were analyzed using a gas chromatography-mass spectrophotometer (GCMS), and the health lipid index was determined by calculation using the recommended formula. JMP pro 13 version software was used for data analysis. Our result showed that raw fish had a high amount of essential fatty acid, nutritive value index, hypocholesterolemic ratio, and peroxidizability index. In contrary to this, the fried fish had a high amount of trans-fatty acids, nonessential fatty acids, atherogenic index, and thrombogenic index. In conclusion, the fried fish loses its fatty-acid-related nutritional quality in uncontrolled frying conditions. Therefore, frying needs to be controlled, as it risks human health otherwise.
Collapse
|
12
|
Yagoubi Y, Smeti S, Mekki I, Bertolín JR, Ripoll G, Joy M, Mahouachi M, Atti N. Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake. Arch Anim Breed 2021; 63:431-439. [PMID: 33473368 PMCID: PMC7810229 DOI: 10.5194/aab-63-431-2020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/05/2020] [Indexed: 12/22/2022] Open
Abstract
The rosemary distillation industry produces a considerable amount
of rosemary distillation residues (RRs), which can be an alternative for
feeding animals in harsh conditions and could enhance animal product
quality. Given the meat quality is largely influenced by its fat content and fatty acid composition, the fatty acid (FA) profiles of longissimus thoracis et lumborum (LTL), semi-membranous (SM)
muscles, and caudal (CFs) and omental fats (OFs) were determined using 21 Barbarine lambs fed with or without RRs. Diets contained 600 g of concentrate plus 600 g of forage. Forage
represented oat hay, RR87 and RR60 pellets containing 87 % or 60 % of RR,
respectively. At the end of the study, all lambs were slaughtered, and the fatty acid profile was studied. The inclusion of RR increased the polyunsaturated fatty acid (PUFA)
contents and reduced saturated fatty acids (SFAs), and the thrombogenic and
saturation indexes in all tissues. The SM muscle was the richest tissue in PUFAs, n-3 and n-6; however, both adipose tissues contained the highest proportions of SFAs. Especially the OF was the richest tissue in oleic acid and SFAs. Feeding RR to lambs enhanced meat quality.
Collapse
Affiliation(s)
- Yathreb Yagoubi
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Samir Smeti
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Ilyes Mekki
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| | - Juan Ramón Bertolín
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Guillermo Ripoll
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Margalida Joy
- Centro de Investigacion y Technologia Agroalimentaria (CITA) de Aragón - IA2, Universidad de Zaragoza, Avda. Montañana, 930, 50059 Zaragoza, Spain
| | - Mokhtar Mahouachi
- Ecole Supérieure d'agriculture du Kef, University of Jendouba, Le Kef, Tunisia
| | - Naziha Atti
- University of Carthage, INRA-Tunisia, Animal and Forage Productions Laboratory, 2049 Ariana, Tunisia
| |
Collapse
|
13
|
Tadesse Zula A, Desta DT, Willis MS. Nile tilapia ( Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1931304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Aemiro Tadesse Zula
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Derese Tamiru Desta
- School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
| | - Mary S. Willis
- Department of Nutrition and Health Sciences, University of Nebraska Lincoln, Lincoln, NE, USA
| |
Collapse
|
14
|
Belhaj K, Mansouri F, Benmoumen A, Sindic M, Fauconnier ML, Boukharta M, Serghini CH, Elamrani A. Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures. Arch Anim Breed 2020; 63:471-482. [PMID: 33473372 PMCID: PMC7810224 DOI: 10.5194/aab-63-471-2020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Accepted: 11/02/2020] [Indexed: 11/21/2022] Open
Abstract
The lipid analysis of commercial lamb's meat, from two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. This study concerns the lipid quality of sheep meat from Beni Guil (BG) and Timahdite (Ti) as indigenous breeds and that of the Ouled Djellal (ODj) breed of Algerian origin. To study the effect of the geographical area, the meat samples from the Beni Guil breed were taken in the two main locations of this breed: in the region of Ain Beni Mathar (BGA) and that of Tendrara (BGT). The fatty acid profiles of the sheep meats analyzed showed the following: (i) polyunsaturated fatty acid (PUFA) richness was of 12.87 % and 20.59 % respectively for BGA and BGT breeds; (ii) polyunsaturated / saturated fatty acid ratios were ranged between 0.28 to 0.50 respectively for BGA and Ti breed; and (iii) PUFA- n - 3 content was 1.71 % for ODj breed and 2.13 % for BGA. Thus, the PUFA- n - 6 / PUFA n - 3 ratios range between 4.92 and 9.6 for BGA and Ti sheep meat, respectively. The cholesterol content was 0.08 % and 0.12 % of fresh meat respectively for ODj and BGA. Finally, meats of BGA and ODj have similar thrombogenicity (1.23 and 1.27 respectively) and atherogenicity indices (0.71 and 0.68 respectively). Statistically, these values were significantly higher than those registered for Ti breed (IT: 1.04 and AI: 0.51). In conclusion, from a nutritional point of view, it can be deduced that these meats have an interesting lipid quality due to their richness in desirable fatty acid (UFA + C18 : 0).
Collapse
Affiliation(s)
- Kamal Belhaj
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Farid Mansouri
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Abdessamad Benmoumen
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Marianne Sindic
- Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety (QSPA), Gembloux
Agro-Bio Tech, University of Liège, Gembloux, 5030, Belgium
| | - Marie-Laure Fauconnier
- General and Organic Chemistry Unit, Gembloux Agro Bio-Tech, University of Liège,
Gembloux, 5030, Belgium
| | - Mohamed Boukharta
- Institute of Agricultural Industries, High School of Charlemagne, Huy, 4500, Belgium
| | - C. Hana Serghini
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| | - Ahmed Elamrani
- Laboratory for Improving Agricultural Productions, Biotechnology and Environment (LAPABE),
Faculty of Sciences, University Mohammed First, 717, Oujda, 60000, Morocco
| |
Collapse
|
15
|
Acciaro M, Decandia M, Sitzia M, Manca C, Giovanetti V, Cabiddu A, Addis M, Rassu SPG, Molle G, Dimauro C. Discriminant analysis as a tool to identify bovine and ovine meat produced from pasture or stall-fed animals. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1816507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Corrado Dimauro
- Dipartimento di Agraria, Università di Sassari, Sassari, Italy
| |
Collapse
|
16
|
Budimir K, Mozzon M, Toderi M, D’Ottavio P, Trombetta MF. Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs. Animals (Basel) 2020; 10:ani10030535. [PMID: 32210212 PMCID: PMC7143277 DOI: 10.3390/ani10030535] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/21/2020] [Accepted: 03/22/2020] [Indexed: 12/04/2022] Open
Abstract
Simple Summary The recognition of the role of food in the improvement and preservation of health is receiving more and more attention among consumers, especially in developed countries. Fats from red meats are considered quite unhealthy because of their high levels of cholesterol and saturated fatty acids. Healthier lipid profiles of red meats can be achieved by a proper feed composition of animals, but other factors, such as breed, sex, and live weight, are able to affect the nutritional properties of meats. This investigation aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the fatty acid composition of invisible (intramuscular) and visible (subcutaneous) fats of light lambs reared in Central Italy transhumant farms. They recently gained a Protected Geographical Indication label (European Union, Commission Implementing Regulation No. 475/2013), as ”Agnello del Centro Italia”. It is an income opportunity for local farms that passes through the nutritional valorization of lamb meat. The indices of nutritional quality of fats have showed that the meat of Italian Merino and Sopravissana lambs had better nutritional quality than the Bergamasca breed. Abstract Lamb meat is the main product of Central Italy transhumant farms, where lambs are traditionally reared with their mothers on pastures and are supplemented with concentrates and/or hay from day 20–30 until slaughter. However, few data are available on the fatty acid (FA) composition of unweaned lambs reared by extensive systems in Central Italy. The study aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the FA composition of intramuscular (longissimus lumborum, LL) and subcutaneous (SC) fats of light lambs. Statistical analysis showed that breed had effect only on some FAs in LL muscle fat (C18:0, C20:0, C14:1, C16:1, C17:1, C18:3 n-3, trans and conjugated linoleic acid isomers) and in SC adipose tissue (C21:0, C16:1, C18:1, C20:4 n-6, C20:5 n-3, C18:1 trans isomers). Gas chromatography data in combination with a chemometric approach could have some potential to discriminate among breeds. Indices of nutritional quality of the lipids suggested that the meat of Italian Merino and Sopravissana lambs might have better nutritional quality than Bergamasca; further studies, involving a greater number of animals, are needed to confirm these early results.
Collapse
Affiliation(s)
| | - Massimo Mozzon
- Correspondence: (M.M.); (M.F.T.); Tel.: +39-071-2204926 (M.M.); +39-071-2204927 (M.F.T.)
| | | | | | | |
Collapse
|
17
|
Wołoszyn J, Haraf G, Okruszek A, Wereńska M, Goluch Z, Teleszko M. Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poult Sci 2019; 99:1216-1224. [PMID: 32036970 PMCID: PMC7587679 DOI: 10.1016/j.psj.2019.10.026] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 10/10/2019] [Accepted: 10/15/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the fatty acid profile and health lipid indices of meat from 3 Polish local goose varieties (Romanian–RO, Pomeranian–PO, and Subcarpathian–SB) and the commercial cross White Kołuda goose (W31). Birds were fed ad libitum with the same complete feeds until 17 wk of age. The geese (n = 72) with body weight close to the arithmetic mean in particular flock were fasted for 12 h and slaughtered in an experimental slaughterhouse (18 females in each flock). Carcasses were stored at 2 to 4°C for 24 h. The breast muscles (m. pectoralis major) were cut out from the left side of carcass, separately vacuum-packed, and stored at −80°C until analysis. Fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. The W31 muscles had a higher percentage of C 18:0 and a lower of C 16:0 than those of RO, PO, and SB geese. The W31 muscles were characterized by a significantly higher proportion of monounsaturated fatty acids (46.5%) than remaining ones (43.28%–PO, 43.38%–SB, and 44.24%–RO). The lowest proportion of polyunsaturated fatty acids was established for W31 muscles (22.05%). The breast muscles of RO, SB, and PO had more favorable polyunsaturated n-6 and n-3 fatty acid (PUFA)/ saturated fatty acid (SFA) ratio (0.85, 0.82, 0.83, respectively) than W31 geese (0.72). The current findings showed that UFA/SFA, PUFA/SFA, and PUFA n-6/n-3 ratios in RO and SB muscles were within the optimum values for human diets. No significant differences were observed in the atherogenic, thrombogenic, and hypocholesterolemic/hypercholesterolemic indices between the analyzed muscles. Commercial W31 geese breast muscles showed a lower value (43.90%) of peroxidizability index (PI) compared to SB (52.88%), PO (53.93%), and RO (53.47%). However, the higher values of the PUFA/SFA and PI in the meat of SB, PO, and RO birds may indicate a higher prohealth value of their meat.
Collapse
Affiliation(s)
- Janina Wołoszyn
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345
| | - Gabriela Haraf
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345.
| | - Andrzej Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345
| | - Monika Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345
| | - Zuzanna Goluch
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345
| | - Mirosława Teleszko
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345
| |
Collapse
|
18
|
Abstract
Maremmana is a local Italian breed reared in southern Tuscany and northern Latium. Twenty-two young bulls were reared in pasture system with concentrate supply (PSCS), whereas 20 young bulls were reared in feedlot intensive system (IS) in order test differences between meat typologies. The bulls were slaughtered at 18 months old. The performances at slaughtering were similar between finishing systems. IS bull meat has shown higher cooking loss than PSCS bull meat (p < 0.001), higher moisture content (p < 0.01), and fat (p < 0.001), and lower crude protein (p < 0.001). The SFA, MUFA and PUFA percentage were similar between meat typologies; whereas if considered in mg per 100 gr of muscle MUFA and SFA content was higher in PSCS meat (p < 0.05). Among the Healthy Indices, C18:2/C18:3 was higher in IS System (14.08 vs. 9.77; p < 0.001); the results of the PCA (Principal Component Analysis) of fatty acids composition showed that PSCS meat was characterized by MUFA and SFA, while IS meat was identified by C18:2/C18:3, and ω6/ ω3.
Collapse
|
19
|
Prediction of physical characteristics of the lamb carcass using in vivo bioimpedance analysis. Animal 2019; 13:1744-1749. [DOI: 10.1017/s1751731118003178] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
|
20
|
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.
Collapse
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
| |
Collapse
|
21
|
Poutzalis S, Lordan R, Nasopoulou C, Zabetakis I. Phospholipids of goat and sheep origin: Structural and functional studies. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.07.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
22
|
Hamdi H, Majdoub-Mathlouthi L, Durand D, Thomas A, Kraiem K. Effects of olive-cake supplementation on fatty acid composition, antioxidant status and lipid and meat-colour stability of Barbarine lambs reared on improved rangeland plus concentrates or indoors with oat hay plus concentrates. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16352] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The effects of feeding system (indoor vs rangeland) and olive-cake (OC) supplementation (control vs supplemented) on fatty acid (FA) composition, lipid oxidation status and meat-colour stability were studied. Lambs were fed indoor with hay (OH) or reared on improved rangeland (RL). All lambs received concentrate at a rate of 400 g/head.day. Twenty-four 6-month-old Barbarine lambs with an average weight of 24.3 ± 1.1 kg were assigned into the following four groups: OH without OC, OH with OC, RL without OC and RL with OC. Supplemented groups received 280 g/day of OC. Lambs were reared for ~3 months and then slaughtered at 33 kg. Feeding lambs on rangeland increased proportions of polyunsaturated fatty acids (PUFA, P < 0.05), n-3 PUFA (P < 0.01) and long-chain n-3 PUFA (P < 0.01) and decreased those of C16:0 and monounsaturated fatty acids (P = 0.052). Higher PUFA : saturated FA (SFA) (P < 0.001) and lower n-6 : n-3 PUFA (P < 0.01) ratios were found for RL lambs. The peroxidisability index was higher (P = 0.024) for RL lambs. Whereas, a lower malondialdehyde concentration (P < 0.001) was found for meat of RL group after 5-day storage, because of a higher vitamin E concentration (P < 0.001) and catalase activity (P = 0.002). Moreover, colour was more stable for meat of RL lamb. OC supplementation reduced only superoxide dismutase activity (P = 0.033) and did not have any effect on lipid peroxidation and colour stability. No interactions were noted between the feeding system and olive-cake supplementation. Meat lambs produced on rangeland had a healthier fatty acid composition. Lipids were more stable to oxidation than was meat produced indoor with hay and concentrate.
Collapse
|