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Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. Fortification of diets with omega-3 long-chain polyunsaturated fatty acids enhances feedlot performance, intramuscular fat content, fat melting point, and carcass characteristics of Tattykeel Australian White MARGRA lambs. Front Vet Sci 2022; 9:933038. [PMID: 36172615 PMCID: PMC9510752 DOI: 10.3389/fvets.2022.933038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Accepted: 08/22/2022] [Indexed: 11/17/2022] Open
Abstract
Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian White (TAW) MARGRA lambs as a result of dietary fortification of the diet with omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) were evaluated. A total of 75 TAW MARGRA lambs at 6 months of age with an average liveweight of 30 ± 1.2 kg were used. The lambs were randomly allocated to the following three dietary treatments of 25 lambs each in a 47-day feeding trial using a completely randomized experimental design: (1) control diet of hay plus pellets without omega-3 oil, (2) hay plus commercial whole grain pellets (MSM) without omega-3 oil, and (3) hay plus pellets fortified with omega-3 oil. It was hypothesized that dietary supplementation with omega-3 fortified pellets will improve feedlot performance, meat-eating quality indices of IMF, FMP, and carcass characteristics. Lot-fed lambs on the MSM whole grain had the highest feed intake of 1.69 kg/day, followed by the control at 1.57 kg/day and the lowest in the omega-3 diet at 1.01 kg/day (p = 0.0001). However, the omega-3 diet had the highest average daily gain of 230 g/head/day (p = 0.0001), indicating the greatest feed efficiency since it had the best growth response with minimal feed intake. Post-slaughter evaluation of the Longissimus thoracis et lumborum muscle revealed significant treatment variations in IMF (p = 0.0001), FMP (p = 0.0001), pH (p = 0.0380), and wholesale French rack primal cut (p = 0.0001). Strong correlations (p < 0.05) between liveweight, temperature, pH, FMP, and IMF were observed. Similarly, significant correlations between carcass characteristics of total saleable meat yield, lean trim, fat trims, bones, and leg shank were evident (p < 0.05). However, there were no treatment differences in the final liveweight, GR fat depth, hot standard carcass weight, or dressing percentage. The findings indicate that feedlot performance, meat-eating quality traits such as IMF and FMP, and commercial wholesale French rack cuts can be further improved during feedlot finishing of TAW MARGRA lambs through dietary supplementation with omega-3 oils, and hence the tested hypothesis of improved meat quality attributes is partially confirmed.
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Affiliation(s)
- Shedrach Benjamin Pewan
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- National Veterinary Research Institute, Vom, Plateau State, Nigeria
| | - John Roger Otto
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Robert Tumwesigye Kinobe
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Oyelola Abdulwasiu Adegboye
- Public Health and Tropical Medicine Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
| | - Aduli Enoch Othniel Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD, Australia
- *Correspondence: Aduli Enoch Othniel Malau-Aduli
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Gravador RS, Valentini V, Harrison SM, Fahey A, Moloney AP, Diskin MG, Monahan FJ. Impact of cooking on the content of nutritionally important fatty acids in muscle from lambs raised to have divergent intramuscular fatty acid compositions. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ramírez-Bribiesca JE, Hernández-Cruz L, Cruz-Monterrosa RG, Guerrero-Legarreta I, Mota-Rojas D, Rayas-Amor AA, Domínguez-Vara IA, Avendaño-Reyes L, Corona-Gochi L, Cuchillo-Hilario M. The effects of diets containing two corn stubble levels and three non-hydrogenated lipids sources on fattening performance, carcase, and meat quality of male hair-lambs. Italian Journal of Animal Science 2021. [DOI: 10.1080/1828051x.2021.1884008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | - Rosy G. Cruz-Monterrosa
- Dpto. de Ciencias de la Alimentación. Universidad Autónoma Metropolitana-Unidad Lerma, Lerma de Villada, México
| | | | - Daniel Mota-Rojas
- Dpto. de Bienestar y comportamiento animal, Universidad Autónoma Metropolitana-Unidad Xochimilco, Coyoacan, Mexico
| | - Adolfo A. Rayas-Amor
- Dpto. de Ciencias de la Alimentación. Universidad Autónoma Metropolitana-Unidad Lerma, Lerma de Villada, México
| | - Ignacio A. Domínguez-Vara
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Mexico
| | - Leonel Avendaño-Reyes
- Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexicali, Mexico
| | - Luis Corona-Gochi
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacan, Mexico
| | - Mario Cuchillo-Hilario
- Salvador Zubirán. Dpto. Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición, Cd. Tlalpan, Mexico
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Pérez-Andrés JM, Cropotova J, Harrison SM, Brunton NP, Cullen PJ, Rustad T, Tiwari BK. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods 2020; 9:foods9121786. [PMID: 33271915 PMCID: PMC7761521 DOI: 10.3390/foods9121786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/24/2020] [Accepted: 11/28/2020] [Indexed: 11/16/2022] Open
Abstract
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
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Affiliation(s)
- Juan M. Pérez-Andrés
- Food Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, Ireland;
- BioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, 1 Dublin, Ireland;
| | - Janna Cropotova
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, Norway; (J.C.); (T.R.)
| | - Sabine M. Harrison
- UCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, Ireland; (S.M.H.); (N.P.B.)
| | - Nigel P. Brunton
- UCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, Ireland; (S.M.H.); (N.P.B.)
| | - Patrick J. Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, 1 Dublin, Ireland;
- School of Chemical and Biomolecular Engineering, University of Sydney, Darlington, NSW 2008, Australia
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, Norway; (J.C.); (T.R.)
| | - Brijesh K. Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, Ireland;
- Correspondence:
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Realini CE, Pavan E, Johnson PL, Font-I-Furnols M, Jacob N, Agnew M, Craigie CR, Moon CD. Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat. Meat Sci 2020; 173:108380. [PMID: 33288363 DOI: 10.1016/j.meatsci.2020.108380] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/01/2020] [Accepted: 11/20/2020] [Indexed: 01/19/2023]
Abstract
Palatability of meat is known to be affected by intramuscular fat (IMF), but the effect in relatively low-fat New Zealand lamb is unknown. This study evaluated the eating quality of 108 loins (M. longissimus lumborum) from a single flock of ewe-lambs. Loins ranged from 1.09-5.68% IMF and were stratified into 6 groups: 1.65, 2.12, 2.65, 3.20, 3.58 and 4.40%. Consumers' (n = 165) overall liking of lamb increased significantly at around 3% IMF, achieving maximum scores at 4% IMF. One consumer cluster (n = 111) showed a linear increase in overall liking with increasing IMF%, regarded as 'IMF lovers: the more the better', while a second cluster (n = 54) preferred 2.5-3.5% IMF, described as 'IMF optimizers: just the right amount'. IMF% was modestly correlated (~ + 0.25) with all sensory attributes except juiciness. Liking scores were modestly correlated with monounsaturated (~ + 0.25) and polyunsaturated (~ - 0.20) fatty acids. Results suggest aiming for IMF% levels in New Zealand lamb beyond 3% to maximize eating quality for premium markets in particular.
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Affiliation(s)
- C E Realini
- AgResearch Grasslands, Palmerston North 4410, New Zealand.
| | - E Pavan
- AgResearch Grasslands, Palmerston North 4410, New Zealand
| | - P L Johnson
- AgResearch Invermay, Puddle Alley, Mosgiel, New Zealand
| | - M Font-I-Furnols
- Institut de Recerca i Tecnologia Agroalimentaries (IRTA), Finca Camps i Armet, 17121 Monells, Spain
| | - N Jacob
- AgResearch Grasslands, Palmerston North 4410, New Zealand
| | - M Agnew
- AgResearch Grasslands, Palmerston North 4410, New Zealand
| | - C R Craigie
- AgResearch Grasslands, Palmerston North 4410, New Zealand
| | - C D Moon
- AgResearch Grasslands, Palmerston North 4410, New Zealand
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de Evan T, Cabezas A, de la Fuente Vázquez J, Carro MD. Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile. Animals (Basel) 2020; 10:E1572. [PMID: 32899414 PMCID: PMC7552144 DOI: 10.3390/ani10091572] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 01/11/2023] Open
Abstract
The aim of this study was to assess the effects of replacing 44% of conventional feeds in a high-cereal concentrate (CON) with by-products (BYP concentrate; 18% corn distillers dried grains with solubles, 18% dried citrus pulp, and 8% exhausted olive cake) on the meat characteristics and fatty acid (FA) profile of fattening light lambs. Two groups of 12 Lacaune lambs were fed concentrate and barley straw ad libitum from 13.8 to 26.0 kg of body weight. There were no differences (p ≥ 0.130) between groups in the pH, chemical composition, color, and texture parameters and in the estimated proportions of pigments in the longissimus dorsi. Feeding the BYP concentrate reduced the concentration of thiobarbituric acid reactive substances (TBARS) in the meat after 6 days of refrigerated storage (unmodified atmosphere), probably due to the greater polyphenol content in this concentrate. Compared with CON-fed lambs, the meat and the subcutaneous fat from BYP-fed lambs had lower saturated and greater polyunsaturated FA content as well as greater n-6/n-3 FA. In summary, feeding a blend of corn distiller dried grains with solubles, dried citrus pulp, and exhausted olive cake did not change the composition of the meat but improved its antioxidant status and FA profile.
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Affiliation(s)
- Trinidad de Evan
- Departamento de Producción Agraria, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain;
| | - Almudena Cabezas
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 20840 Madrid, Spain; (A.C.); (J.d.l.F.V.)
| | - Jesús de la Fuente Vázquez
- Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 20840 Madrid, Spain; (A.C.); (J.d.l.F.V.)
| | - María Dolores Carro
- Departamento de Producción Agraria, ETSIAAB, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain;
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Gkarane V, Allen P, Brunton NP, Gravador RS, Claffey NA, Harrison SM, Diskin MG, Fahey AG, Farmer LJ, Moloney AP, Monahan FJ. Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets. Anim Prod Sci 2020. [DOI: 10.1071/an19349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Diet is one the most important pre-slaughter factors that potentially influences meat quality, but its effect on flavour quality remains equivocal.
Aim
The aim of the present study was to investigate the effect of diet composition on the flavour and sensory quality of meat from Texel × Scottish Blackface ram lambs.
Methods
Groups of 11 lambs were assigned to one of the following four dietary treatments for 54 days before slaughter: a concentrate containing barley, maize and soybean (C treatment); C supplemented with a saturated fat source (Megalac®); C supplemented with protected linseed oil; a by-product-based diet containing citrus pulp, distillers grain and soybean. Samples of cooked M. longissimus thoracis et lumborum were subjected to volatile analysis involving solid-phase microextraction followed by gas chromatography–mass spectrometry and to sensory analysis performed by a trained panel.
Key results
Univariate analysis of volatile data and sensory data showed few differences due to dietary treatments. However, multivariate analysis of the volatile data, and to a lesser extent the sensory profile data, showed potential to discriminate between lamb meat samples, on the basis of the different dietary treatments.
Conclusions
The inclusion of certain dietary ingredients in the diets of lambs to enhance the nutritional profile of lamb meat (through increasing n-3 fatty acid content) or to reduce feed-formulation costs (through the use of by-products) has minor effects on sensory quality but permits some discrimination between dietary treatments following the application of multivariate analysis.
Implications
The application of the findings is in allowing lamb producers to use alternative feed types without affecting the sensory quality of lamb negatively, but with the potential to discriminate lamb meat on the basis of its dietary background.
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