Growth performance, carcass and meat quality of lambs supplemented different vegetable oils

Response to Incremental Replacement of Palm Oil with Fish Oil in Starter Diet on Growth Performance, Plasma Metabolites, Ruminal Fermentation, and Behavior of Dairy Calves

The objective of this study was to evaluate the effects of the incremental levels of n-3 fatty acids (FA) in starter feed (SF) on growth and metabolic performance of milk-fed calves. From day 3 of age, 30 female calves (39.4 ± 3.1 kg of body weight) were randomly assigned to one of three dietary treatments: (1) SF supplemented with 3.3% palm fatty acids (PO), (2) SF supplemented with 1.7% of PO and 1.9% fish oil (PFO), or (3) SF supplemented with 3.9% fish oil (FO). Chopped straw (7.5% of DM) was included in the SF of all treatments as total mixed ration (TMR). Diets had similar energy and protein contents. Total n-3 FA (% of total FA) and n-6/n-3 of PO, PFO, and FO were 1.90, 6.80, and 11.8 and 15.5, 4.50, and 2.70, respectively. The BW was greater for calves receiving FO (60.2 ± 0.3 kg) compared with PFO (58.7 ± 0.3 kg; p = 0.007) and tended to be greater for calves receiving FO vs. PO (59.0 ± 0.3 kg; p = 0.050). Because there was no interaction effect between diet × week of experiment, the greater BW of FO could not be attributed to the dietary treatment. Accordingly, average daily gain, total dry matter intake (DMI), starter DMI, and gain to intake ratio (G:FI) did not differ among dietary treatments during the entire period of the study (p > 0.05). Dietary treatments did not impact body size parameters such as body length, body girth, withers height, heart girth, hip height, and width (p > 0.05). Neither ruminal fermentation parameters nor blood variables were influenced by supplementing the types of oil at different time points. Calves' behavioral parameters, such as standing, lying, eating, and ruminating, were not influenced by different dietary treatments (p > 0.05). The number of days with abnormal fecal score was not different among dietary groups (p > 0.05). Overall, our findings suggest that changing the n-6/n-3 ratio in starter feed by incremental replacement of palm fatty acid with fish oil at a moderate supplemental level of ~3% of DM may not affect the growth and metabolic performance of young calves under non-challenged conditions.

The quality of meat in milk fed lambs is affected by the ewe diet: A review

Several scientific publications have highlighted the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes. Meat production quality from suckling lambs is based on the use of milk as exclusive or near exclusive dietary component. There is considerable evidence that lamb meat contains many important nutrients and bioactive compounds that play an important role in consumer health. This paper examines the different quality characteristics of lamb meat from ewes fed different diets to improve milk quality. To conduct this research, we consulted different scientific databases and acquired relevant documents that studied the relationships between the dietary treatment of lactating ewes and the performance of their suckling lambs (growth and carcass traits) as well as the meat quality in terms of nutrient content (fat and protein in particular), bioactive compounds content (fatty acids, vitamins, and antioxidant molecules), color, odor and flavor. The extent of change in meat carcass traits and meat quality of suckling lambs due to different feeding strategies applied to ewes was evaluated and discussed. This overview of the knowledge on the relationship between the milk quality and suckling lamb quality can be useful for production and communication strategies development for the lamb meat industry.

Effects of Chia Seeds on Growth Performance, Carcass Traits and Fatty Acid Profile of Lamb Meat

The aim of this work was to supplement a diet with chia seeds (Salvia hispanica L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used. Animals were kept in individual pens with water and feed provided ad libitum. Three finishing diets were designed with the inclusion of 0, 50 and 100 g dry matter chia seeds and divided among the animals (n = 6). The experimental period lasted 60 days. The weights of the individual lambs were recorded every 14 days. At the end of the experiment, the animals were slaughtered and the weights of the hot carcasses and non-meat components were registered. In addition, an analysis of the fatty acid composition was carried out in the muscles (Longissimus thoracis). The total weight gain and average daily gain displayed significant differences (p < 0.05). Initial and final bodyweights, such as the dry matter intake, did not display differences. The fatty acid profile of the meat tended to decrease the SFA (stearic acid) and increase MUFA (oleic acid) (p < 0.0001) when chia seeds were added to the lamb diets. In conclusion, chia seed supplementation did not increase meat production or other biometric parameters; however, it modified the fatty acid profile in L. thoracis.

Rumen protozoa population and carbohydrate-digesting enzymes in sheep fed a diet supplemented with hydrolysable tannins

The aim of the study was to compare the effect of adding different sources of hydrolysable tannins to the sheep diet on protozoa population and carbohydrate digestion in the rumen. The study was performed in 3 Polish Lowland ewes fistulated to the rumen in a 3 × 3 Latin -square design. Control sheep (CON) received (g/d): meadow hay (600), barley meal (300), soybean meal (100) and vitamin-mineral premix (20). Sheep from the experimental groups were additionally administered 12.6 g/kg DM oak bark extract (OAK) and 3.91 g/kg DM tannic acid (TAN). The net consumption of tannins was approx. 0.4% DM for both additives. Regarding the count of protozoa, a significant interaction between diet and sampling time was documented for all ciliates (P<0.01), with a significant effect of both factors when considered separately. Experimental diets reduced the number of total protozoa and Entodinium spp. (before, 2 and 4 h after feeding; P<0.01), while increasing the abundance of Isotricha spp. population (4 h after feeding; P<0.01) in the rumen. Interestingly, the count of Ophryoscolex spp. after feeding the TAN diet increased before feeding and 2 h after feeding in comparison to the CON and OAK groups, respectively, and subsequently decreased compared to the CON diet (4 and 8 h after feeding, P<0.01). A significant interaction between the diet and sampling time was observed for xylanolytic activity (P<0.01) in the rumen, with a significant effect of sampling time, which decreased its activity in CON (after feeding) and OAK sheep (2 h after feeding; P<0.01). For amylolytic activity (P<0.10), there was a trend towards a significant interaction between experimental factors, with a significant effect on both diet and sampling time. Detailed analysis showed that the TAN diet significantly reduced amylolytic activity 2 h after feeding compared to the CON group (P<0.05). In conclusion, the TAN diet significantly reduced the number of total protozoa and Entodinium spp., which consequently reduced amylolytic activity in the rumen, without any significant effect on pH and carbohydrate fermentation in the rumen.

Carcass traits and meat quality of goats fed with cactus pear (Opuntia ficus-indica Mill) silage subjected to an intermittent water supply

The effect of different proportions of cactus pear (Opuntia ficus-indica Mill) silage (CPS) and intermittent water supply (IWS) to crossbreed goats' diets on carcass traits and meat quality were evaluated. The IWS caused a reduction (p = 0.03) in the percentage of leg fat in the animals. The rib eye area, carcass weight, and physical-chemical characteristics were not affected (p > 0.05) by the CPS or IWS. The IWS reduced (p = 0.04) the elongase enzyme activity. The CPS inclusion in the diet reduced C22:0 (p = 0.01), some branched-chain fatty acid (BCFA), C20:1 (p = 0.03), c13-C18:1 (p = 0.01) fatty acids. Therefore, in situations of water scarcity, an intermittent water supply of up to 48 h and diets with up to 42% cactus pear silage, can be adopted in goat feedlot, without affecting carcass traits and meat quality.

Dietary Effect of Palm Kernel Oil Inclusion in Feeding Finishing Lambs on Meat Quality

This study evaluated the effects of palm kernel oil (PKO) in the diet of lambs on carcass characteristics, quality, and fatty acid profile of the meat. Forty uncastrated male Santa Inês lambs were used and divided among the treatments: PKOzero without inclusion; PKO1.3—added 1.3%; PKO2.6—added 2.6%; PKO3.9—added 3.9%; PKO5.2—added 5.2%. The carcass characteristics, the variables related to meat color, and the chemical composition of the Longissimus lumborum of lambs were not affected by the PKO inclusion. The weight of the carcasses at slaughter, hot and cold, half carcass, loin-eye area, and commercial cuts decreased linearly when PKO was added to the lamb diet (p < 0.01). CCY decreased linearly to the inclusion level of 2.66% PKO (RMSE 2.204). Total conjugated linoleic acid CLA and C18:3 n-3 GA concentrations remained stable until the inclusion levels of 3.44% PKO (RMSE 0.0956) and 2.17% (RMSE 0.0637), decreasing its concentrations as the increased level of PKO. The presence of PKO in the lambs’ diet up to the level of 5.2% did not change the meat quality characteristics; thus, from the point of view of lamb meat production and fatty acid profile, the inclusion of PKO is not beneficial.

Improving the functional value of meat quality by feeding with protected fat supplementation in Morkaraman lambs

This study investigated the effect of feeding different levels of protected fat (calcium soaps of tallow) on fattening performance, carcass characteristics, meat quality, fatty acid composition of Longissimus Thoracis (LT) muscle and economic evaluation of 45 fat-tailed Morkaraman male lambs. The lambs were randomly divided into three groups including a control diet without protected fat (CON), supplemented with 2% protected fat (group PF2), and supplemented with 4% protected fat (group PF4) during the fattening period. Eight lambs randomly selected from each group were slaughtered to determine carcass characteristics and meat quality. Supplementing protected fat significantly improved the fattening performance and carcass characteristics (p<0.05). The groups were similar in terms of pH, colour, ether extract, dry matter and sensory evaluations, except for the crude protein of group PF2. Myristic acid and stearic acid (p<0.05), which are saturated fatty acids (SFA), were decreased with the supplementation of protected fat, while palmitic acid was increased (p<0.01). The fattening with protected fat had a highly significant positive effect on important unsaturated fatty acids such as oleic acid (p<0.01) and resulted in an increase of approximately 91% in the conjugated linoleic acid (CLA) (p<0.05). SFA was significantly decreased, and health indicators were improved (p<0.01). In conclusion, the supplementation of protected fat had a positive effect on fattening performance, carcass traits, chemical, sensory properties and economic evaluation.

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Feed supplementation with α-linolenic acid (ALA) and linoleic acid (LA) increases their content in muscle, ALA increases n-3 polyunsaturated fatty acids and decrease n-6/n-3 ratio in muscle, and LA increases rumenic acid. However, high LA supplementation may have negative effects on lambs’ lipid oxidative stability of meat. When the sources of ALA and LA are fed as fresh forage, the negative effects are counterbalanced by the presence of other bioactive compounds, as vitamin E (mainly α-tocopherol) and polyphenols, which delay the lipid oxidation in meat. There is a wide consensus on the capability of vitamin E delaying lipid oxidation on lamb meat, and its feed content should be adjusted to the length of supplementation. A high dietary inclusion of proanthocyanidins, phenolic compounds and terpenes reduce the lipid oxidation in muscle and may improve the shelf life of meat, probably as a result of a combined effect with dietary vitamin E. However, the recommended dietary inclusion levels depend on the polyphenol type and concentration and antioxidant capacity of the feedstuffs, which cannot be compared easily because no routine analytical grading methods are yet available. Unless phenolic compounds content in dietary ingredients/supplements for lambs are reported, no specific association with animal physiology responses may be established.

Carcass and Meat Quality of Lambs from Thin-Tailed and Fat-Tailed Breeds at Five Different Slaughter Weights

In lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. The aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the ΣPUFA/ ΣSFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower Σn-3 proportion and a higher Σn-6 / Σn-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender compared to those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aim to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.

Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meat

Forty crossbred (Santa Ines × Dorper) male lambs were used to investigate the effect of dietary buriti oil (BOIL) intake on meat quality, fatty acid (FA) composition and sensory attributes. A completely randomized design with five BOIL intake levels (0, 12, 24, 36 and 48 g/kg DM) was used. Increasing dietary BOIL intake linearly reduced the DMI, slaughter weight, cooking loss, shear force, yellowness, 16:0, c9-18:1 FA concentrations, and the delta-9-desaturase activity index computed using c9-16:1 and 16:0 as product and substrate pair, cis-MUFA and ƩMUFA/ƩSFA ratio of lamb meat (P ≤ 0.05); however, increasing dietary BOIL intake quadratically increased the energy intake, lipid content and linearly increased the total FA intake, chroma, collagen, total BI, 18:0, 20:3n-6 concentration and sensory attributes of lamb meat (P ≤ 0.05), without affecting health indexes regarding fat consumption. BOIL addition at levels above 24 g/kg DM in lamb diet reduces growth, however, improves tenderness, flavor and "goat" aroma intensity and slightly changes meat FA levels, promoting better acceptance by panelists.

Fatty acid profile and chemical composition of meat from Nellore steers finished on pasture with different amounts of supplementation

The use of supplements to feed grazing ruminants may improve the productivity and profitability of beef cattle productive systems. This study aimed to evaluate the effect of different supplementation amounts on the meat quality of Nellore steers finished on pasture. A total of 40 steers were maintained on Brachiaria brizantha ‘Marandu’ pasture and finished on different concentrate supplementation amounts: 0%, 0.3%, 0.6%, and 0.9% of body weight (BW). There was no effect (P > 0.10) of supplementation on 14:0, 14:1 n-5, 15:0, 15:1 n-6, 16:1 n-10, 16:1 n-9, 16:1 n-7, 18:1 c-9, 18:1 t-9, 18:2 n-6, conjugated linoleic acid, 20:4 n-6, 22:0 and 22:5 n-3. However, the 17:1 n-10 decreased linearly (P < 0.01), whereas 18:0 increased linearly (P < 0.01) when supplementation was added. There was a quadratic effect (P < 0.10) for 16:0 and 18:1 t-11, as well as for 18:3 n-6. The total concentration of n-3 was linearly reduced, whereas the n-6/n-3 ratio was linearly increased. The use of concentrate supplements for Nellore steers finished on pasture, at amounts up to 0.9% of BW, does not improve the unsaturated fatty acids content. In contrast, the supplementation increases the content of saturated fatty acids in meat of steers.

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

There is a growing demand by the modern consumer for meat containing less fat and lower levels of saturated fatty acids, which are considered to increase the risk of coronary heart disease. In southern Italy, the Gentile di Puglia breed is one of the most common on farms, and the light lambs are often consumed. The study evaluates the effect of a diet containing extruded linseed (Linum usitatissimum) on growth performances, carcass traits, and meat quality in Gentile di Puglia light lambs. Thirty-six male lambs are weaned at about 20 days of age, and divided into three groups-each group is either fed a control diet (C), a diet containing 3% extruded linseed (L), or a diet containing 3% extruded linseed and 0.6% oregano (Origanum vulgare) (L + O). The lambs' growth performances and the slaughtering and dissection data did not differ between groups. Dietary treatments have no significant effect on the quality and chemical composition of Longissimus lumborum (Ll). The mount of linoleic acid in Ll meat is significantly higher in the L group, and this positively affected the total content of n-3 Polyunsaturated Fatty Acid, as well as the n-6/n-3 ratio. The good results obtained concerning the sensory traits meet the requirements of the market's consumer.

Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality

Simple Summary

The use of lipids in ruminant diets aims to increase energy density without affecting the animal’s performance; however, its use can be toxic to the ruminal microbiota, which can be avoided with the use of protected fats. Diets with the inclusion of different fat sources (whole soybean grain, corn germ, calcium salt of fatty acids, and soybean oil) were tested to evaluate the effects of unprotected or protected fats on feeding behavior, carcass characteristics, and quality of the meat of feedlot lambs. The use of calcium salts from fatty acids in feedlot lambs’ diets improves the quantitative and qualitative characteristics of the carcass and meat.

Abstract

This study aimed to evaluate the effect of the inclusion of protected or unprotected fats in the diet of feedlot lambs on feeding behavior, productive characteristics, carcass traits, and meat quality. Forty male Dorper × Santa Inês lambs (22.27 ± 2.79 kg) were randomly assigned to treatments in a completely randomized design. The experimental treatments consisted of five diets: no added fat (NAF), whole soybeans (WSB), calcium salts of fatty acids (CSFA), soybean oil (SO), and corn germ (CG). The total intake of dry matter (DMI) (p < 0.001) and neutral detergent fiber (NDFI) (p = 0.010) were higher in the CSFA and NAF diets. Feeding behavior, morphometric measurements, physicochemical characteristics, and centesimal composition of the Longissimus lumborum muscle were similar between treatments (p > 0.05). The CSFA diet provided higher production (p < 0.05) and better-quality carcasses. The inclusion of fat sources increased the concentration of polyunsaturated fatty acids (p < 0.05). The use of calcium salts of fatty acids in feedlot lambs’ diets provides better quantitative and qualitative characteristics of the meat and carcass.

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

A study was conducted to investigate the effect of oregano essential oil (OEO) and monensin sodium on the oxidative stability, colour, texture, and the fatty acid profile of lamb meat (m. Longissimus lumborum). Twenty Dorper x Pelibuey lambs were randomly divided into five treatments; control (CON), monensin sodium (SM, Rumensin 200® 33 mg/kg), a low level of OEO (LO, 0.2 g/kg dry matter (DM)), a medium level of OEO (MO, 0.3g/ kg DM), and a high level of OEO (HO, 0.4 g/kg DM). Dietary supplementation of OEO at any concentration lowered the compression strength in comparison with CON and SM. MO had the highest a* values (7.99) and fatty acid concentration (C16:1n7, C18:1n9c, C18:1n6c, C20:1n9, and C18:2n6c) during storage for 7 d at 3 °C. Lipid oxidation was not promoted (p > 0.05) by the moderated supplementation of oregano essential oil; however, OEO at 0.3 g/kg DM showed a slight lipid pro-oxidant effect. Dietary supplementation of MO and SM had the same effect on colour, tenderness, and the fatty acid profile of lamb (L. lumborum). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the quality of the meat.

Adipose Tissue Modification through Feeding Strategies and Their Implication on Adipogenesis and Adipose Tissue Metabolism in Ruminants

Dietary recommendations by health authorities have been advising of the importance of diminishing saturated fatty acids (SFA) consumption and replacing them by polyunsaturated fatty acids (PUFA), particularly omega-3. Therefore, there have been efforts to enhance food fatty acid profiles, helping them to meet human nutritional recommendations. Ruminant meat is the major dietary conjugated linoleic acid (CLA) source, but it also contains SFA at relatively high proportions, deriving from ruminal biohydrogenation of PUFA. Additionally, lipid metabolism in ruminants may differ from other species. Recent research has aimed to modify the fatty acid profile of meat, and other animal products. This review summarizes dietary strategies based on the n-3 PUFA supplementation of ruminant diets and their effects on meat fatty acid composition. Additionally, the role of n-3 PUFA in adipose tissue (AT) development and in the expression of key genes involved in adipogenesis and lipid metabolism is discussed. It has been demonstrated that linseed supplementation leads to an increase in α-linolenic acid (ALA) and eicosapentaenoic acid (EPA), but not in docosahexaenoic acid (DHA), whilst fish oil and algae increase DHA content. Dietary PUFA can alter AT adiposity and modulate lipid metabolism genes expression, although further research is required to clarify the underlying mechanism.