Fatty acid composition of light lamb meat from Leccese and Comisana dairy breeds as affected by slaughter age

Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality

This study aimed to comprehensively evaluate the characteristics in the longissimus thoracis et lumborum (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics-metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm2 vs. 1158.77 mm2) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by GPAT2, PLPP2, AGPAT1, PNPLA2, and GPAT4 and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet and breed, from three farms, which represent typical forage lamb production systems in New Zealand. The meat from 4-month-old composite lambs slaughtered at weaning had a similar polyunsaturated to saturated fatty acid ratio compared to 6- to 8-month-old composite lambs, but a greater ratio than that of 12-month-old Merino lambs (p < 0.05), with all ratios being lower than the recommended ≥0.45. All lamb production systems produced meat with an omega-6 to omega-3 ratio below 1.5, well below the recommended ratio ≤ 4.0. Meat from 4-month-old lambs had higher C12:0, C14:0 and C16:0 and lower C18:0, reflecting the composition of the milk diet, resulting in higher atherogenic index than meat from other animal groups, while meat from 12-month-old Merino lambs, with lower content of polyunsaturated fatty acids, showed higher thrombogenic index. Meat from lambs processed at weaning contained the greatest concentration of eicosapentaenoic and docosahexaenoic acids, which would qualify as a 'source' or 'good source' of these target fatty acids based on the Commission of Regulation of the European Union or the Food Standards Australia New Zealand guidelines, respectively. Volatiles were extracted from the headspace of raw lean meat and 36 volatile compounds were identified. The abundance of carbon disulphide, isododecane, heptanal, 2,5-hexanediol and 3-octanone and pentanoic, octanoic, nonanoic and heptanoic acids was similar between all groups of lambs. Meat from 12-month-old Merino lambs had low abundance of acetic, propanoic, butanoic and hexanoic acids, and hexanal, octanal and dimethyl sulphide. For 6- to 8-month-old composite lambs, hexanal, octanal and nonanal were present at higher relative abundance in meat from lambs that grazed on chicory than perennial ryegrass. The significant differences in the fatty acid and volatile profiles in meat from 12-month-old Merino lambs compared with lambs slaughtered at weaning or further grazed on red clover, chicory or mixed pasture may result in distinctive nutritional value and lamb flavour.

Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs

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.

Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran

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.

Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual pens and fed 4 experimental diets, containing 0, 8, 16 or 24% licuri cake (DM basis). The averages concentrations of ash (11.4), pH (5.82), lightness (38.1), cooking loss (26.8) or shear-force resistance (2.48) of lamb meat were not affected by the licuri cake diets. However, there was a linear decrease (P < 0.01) of redness and chroma indexes, lipid and protein contents, whereas the moisture content of the meat (P < 0.001) increased linearly due to the inclusion of licuri cake in lambs’ diets. The licuri cake inclusion in the lambs feed linearly increased (P < 0.05) the fatty acids concentrations of C12:0, C17:0, C20:0, C20:1, C18:3, C20:3, C20:4 and ΣPUFA/ΣMUFA ratio, Σω–3 and atherogenicity index (AI). However, C18:1 cis, C20:2, C20:5, ΣMUFA, ΣMUFA/ΣSFA and Σω–6:Σω–3 ratios in the longissimus lumborum of lambs linearly decreased by licuri cake inclusion. There was a quadratic increase (P < 0.05) on C14:0 (maximum point 4.94 g/100 g FAME to 14.5% licuri inclusion), C16:1 (maximum point 8.59 g/100 g FAME to 10.7% licuri inclusion) and enzymatic activities of Δ⁹-desaturase C16 (maximum point 27.5 g/100 g FAME to 10.6% licuri inclusion) in the longissimus lumborum of lambs fed due to increased concentrations of licuri cake. However, there was a quadratic decrease (P = 0.04) in ΣPUFA/ΣSFA ratio with minimum concentration of 0.63 g/100 g FAME to 11.1% inclusion. The inclusion of licuri cake in the lambs diet did not change (P > 0.05) the concentrations of SFA C10:0, C15:0, C16:0, C18:0, C14:1, MUFA C18:1 trans, PUFA C18:2 cis, CLA, total sum of ΣSFA and ΣPUFA, desirable fatty acids (DFA), hypocholesterolemic:hypercholesterolemic index, and elongase and Δ⁹-desaturase C18 enzymes. Licuri cake in the lamb diet improved (P < 0.05) meat aroma, flavor and overall acceptance by consumers. Licuri cake inclusion in the diet of lambs improves sensory attributes of meat and the meat fatty acid profile becomes nutritionally healthier for the human diet because do not affect major FA of meat; however, the growth performance of finishing lambs is reduced.

Physicochemical and nutritional characteristics of Béni Guil lamb meat raised in eastern Morocco

BACKGROUND: The Béni Guil sheep is the main ovine breed that dominates livestock farming in the semi-arid region of eastern Morocco. No previous data is available on the quality of Béni Guil PGI (Protected Geographical Indication) lamb meat raised on the natural pasture of this area. OBJECTIVE: This study aims to provide the physicochemical and nutritional characteristics of Béni Guil PGI lamb meat. METHODS: Béni Guil PGI lamb meat was analysed for its quality parameters, fatty acid composition and amino acid profile. RESULTS: Results show that the Béni Guil PGI lamb meat has a significant juiciness (high water holding capacity), a marked tenderness (low collagen content) and a bright red colour. Longissimus lumborum muscle from Béni Guil PGI lambs contains 25.72% dry matter, including 19.43% protein, 5.14% fat, and 0.94% minerals. Gas chromatography-flame ionisation detection, for fatty acid analysis, revealed 49.45% saturated fatty acids (SFA), 38.48% monounsaturated fatty acids (MUFA) and 12.4% polyunsaturated fatty acids (PUFA). The UFA:SFA and n-6:n-3 PUFA ratios were 1.04 and 3.78, respectively, and were comparable to those recommended for a balanced diet. The amino acid analysis, allowed the identification of eight essential amino acids. The chemical index and the protein digestibility-corrected amino acid score values were 132 and 124, respectively. CONCLUSION: The results of this study indicate that the Beni Guil PGI meat has nutritional values in accordance with the nutritional recommendations and specific to the feeding system based mainly on grazing.

An assessment of sire-breed effects on carcass and meat quality traits of lambs at the ages of 40 and 100 days from Comisana ewes crossed with Suffolk or Bergamasca rams

The aim was to compare lambs at two different ages at slaughter (40 vs 100 days) and three breeds or crossbreeds including an Italian dairy breed (Comisana (Com)) and its crosses with the two meat breeds of Bergamasca (Ber × Com) and Suffolk (Suf × Com) with 20 male lambs per age per breed group. At both slaughter ages, crossbreeds were more productive, with higher liveweight (P = 0.02), carcass weight (P = 0.03) and dressing percentage (P = 0.04) than the Com group. Meat from the younger lambs showed lower C10:0, C14:0 and C22:0 (P < 0.05) and higher C18:1 (P < 0.01) concentrations, resulting in higher monounsaturated fatty acid (P < 0.01) and lower saturated fatty acid (P < 0.01) content. Moreover, their meat has lower redness (a*), yellowness (b*) and chroma (C*) values (P < 0.01). Crossbreeding dairy breed ewes with sires of high meat production breeds improves liveweight and carcass weight. Meat from younger lambs had lower intramuscular fat content and higher concentrations of polyunsaturated fatty acid.