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Abuzahra M, Sumantri C, Uddin MJ, Gunawan A. Association and expression study of SEPW1 and JAML as preliminary candidate genes related to lamb odor and flavor. Anim Biotechnol 2023; 34:4247-4255. [PMID: 36485018 DOI: 10.1080/10495398.2022.2141763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The current study aimed to identify the SEPW1 and JAML genes in lamb as candidate genes related to lamb odor and flavor. The polymorphism study showed that the SEPW1 gene was polymorphic at the BanI restriction site with three genotypes (AA, AG, and GG), whereas the JAML gene was monomorphic at HhaI with genotype (GG). The association of SEPW1 between genotype and lamb odor and flavor (BCFAs and skatole) was analyzed using GLM (General Linear Model). MNA (4-methylnonanoic) was significantly associated (p < 0.05) with lamb odor and flavor. AA genotype has a lower level of MNA than AG and GG, while MOA (4-methyloctanoic), EOA(4-ethyloctanoic), MI (3-methylindole) and MP (3-methylphenol) was not significantly associated with lamb odor and flavor (p > 0.05). Furthermore, to analyze the mRNA expression of SEPW1 in liver tissues, the lambs were divided into three groups based on the genotypes AA, AG, and GG, however, mRNA expression was not differentially expressed between AA, AG, and GG (p > 0.05). These results will enhance the understanding of the functions of SEPW1 gene relation to odor and flavor traits and will shed light on the polymorphism of SEPW1 gene in lamb as a candidate gene for reducing MNA in lamb.
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Affiliation(s)
- Mutasem Abuzahra
- Graduate School of Animal Production and Technology, IPB, Bogor, Indonesia
| | - C Sumantri
- Department of Animal Production and Technology, IPB, Bogor, Indonesia
| | - M J Uddin
- School of Veterinary Medicine, Murdoch University, Murdoch, Australia
| | - A Gunawan
- Department of Animal Production and Technology, IPB, Bogor, Indonesia
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Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply. Foods 2022. [PMCID: PMC9601365 DOI: 10.3390/foods11203167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel and roasted flavors with dry-aged patties, and “sheepy” and metallic flavors with wet-aged patties. Volatile analysis supported the consumer characterization as there were more Maillard reaction products, including pyrazines, which are associated with roasted and cooked flavors, found in the dry-aged patty volatile profile. More 1-octen-3-one, which is associated with metallic flavors, was found in the wet-aged patty volatile profile. These results provide validation that the lexicon utilized in this study (i) is suitable for the characterization of mutton flavor and (ii) will have applications for future investigations into the flavor components driving consumer liking for mutton.
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Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage. Meat Sci 2022; 193:108951. [PMID: 36027846 DOI: 10.1016/j.meatsci.2022.108951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/21/2022]
Abstract
The present study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the 4-alkyl-branched fatty acid deposition and meat quality during storage. Small-tailed Han sheep were divided into four groups (n = 15) and fed for 75 days with a basal diet (CK), CK supplemented with A. mongolicum Regel powder (AMR), A. mongolicum Regel water-soluble extract (AWE), or A. mongolicum Regel ethanol-soluble extract (AFE). The results revealed that both AMR and AWE diets decreased the 4-alkyl-branched fatty acids content in longissimus thoracis. Diet × storage time interactions were observed for acid value (AV), peroxidase (POx), glutathione peroxidase (GSH-Px), and total volatile base nitrogen (TVB-N). Patterns of change for AV, POx, and GSH-Px over time leading to the interactions were not readily apparent and changes were more governed by main effects. Dietary supplementation with AMR and AWE increased the total antioxidant capacity, total superoxide dismutase, and inhibited total bacteria counts compared to those in the CK lambs. The AWE diet also decreased the yellowness and hue angle. Overall, A. mongolicum Regel and its extracts could be used as a source of natural bioactive compounds in the lambs' diet to extend the storage time of their meat.
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Zhao Y, Zhang Y, Khas E, Bai C, Cao Q, Ao C. Transcriptome analysis reveals candidate genes of the synthesis of branched-chain fatty acids related to mutton flavor in the lamb liver using Allium Mongolicum Regel extract. J Anim Sci 2022; 100:6659748. [PMID: 35946924 PMCID: PMC9467026 DOI: 10.1093/jas/skac256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Accepted: 08/06/2022] [Indexed: 12/05/2022] Open
Abstract
The objective of this study was to identify candidate genes via which Allium mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) related to mutton flavor by transcriptome analysis in the lamb liver. Thirty male Small-tailed Han sheep (3 mo old; 33.6 ± 1.2 kg) were randomly divided into two groups and fed for 75 d with a basal diet containing no AME (CON, control group) or 2.8 g·lamb−1·d−1 AME (AME group). Twelve sheep, CON (n = 6) and AME (n = 6), were selected for slaughter at the end of the trial period, and liver samples were subsequently collected. There was no difference in 4-ethyloctanoic acid content among treatments. The 4-methyloctanoic acid and 4-methylnonanoic acid levels were significantly lower in the AME group than in the CON group (P < 0.05). Furthermore, 461 differentially expressed genes (DEGs) were identified between the CON and AME groups, of which 182 were upregulated and 279 were downregulated in the AME group. The DEGs were enriched in three pathways, namely, glutathione metabolism, ECM–receptor interaction, and steroid hormone biosynthesis, as determined by the Kyoto Encyclopedia of Genes and Genomes pathway analysis. Finally, CYP2B6, ACOT12, THEM4, ACSF2, LPIN1, and ADCY4 were identified as candidate genes that might be involved in regulating the BCFAs synthesis in the sheep liver.
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Affiliation(s)
- Yabo Zhao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yanmei Zhang
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Erdene Khas
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chen Bai
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qina Cao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Changjin Ao
- Key Laboratory of Animal Feed and Nutrition of Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
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Pavan E, McCoard SA, Agnew M, Zhang R, Taukiri K, Farouk MM, Realini CE. Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition. Foods 2022; 11:foods11152350. [PMID: 35954116 PMCID: PMC9368725 DOI: 10.3390/foods11152350] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 07/28/2022] [Accepted: 08/02/2022] [Indexed: 12/03/2022] Open
Abstract
The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid content and composition were evaluated. The artificially reared lambs were removed from their dams at 2−3 days of age and reared with cow milk. Intramuscular fat content (2.8%) was similar between treatments. Only 3 of the 25 fatty acids evaluated were influenced by the rearing system and 15 by the slaughter age. The rearing system had a minor impact (p < 0.10), but the slaughter age had a major (p < 0.01) impact on consumer liking. All consumers preferred on average meat from 3-weeks-old lambs. However, based on overall liking scores, Cluster-1 (60% of consumers) preferred meat from 3-weeks-old lambs driven by all sensory attributes but mostly tenderness, whereas Cluster-2 preferred meat from 3-months-old lambs driven by flavor only, indicating a preference for stronger flavor from older lambs finished on pasture. Meat fatty acid profile and consumer liking were not influenced by the rearing system but by lamb slaughter age, showing a niche product opportunity for the 3-weeks milk-fed lambs.
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Affiliation(s)
- Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, University Ave., Palmerston North 4474, New Zealand
- Unidad Integrada Balcarce (Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria—Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata), CC 276, Balcarce 7620, Argentina
| | - Susan A. McCoard
- AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North 4442, New Zealand
| | - Michael Agnew
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, University Ave., Palmerston North 4474, New Zealand
| | - Renyu Zhang
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, University Ave., Palmerston North 4474, New Zealand
| | - Kevin Taukiri
- AgResearch Limited, Ruakura Research Centre, 10 Bisley Road, Hamilton 3214, New Zealand
| | - Mustafa M. Farouk
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, University Ave., Palmerston North 4474, New Zealand
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, University Ave., Palmerston North 4474, New Zealand
- Correspondence:
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Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022; 189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robin Henry Jacob
- Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln University, Lincoln, 7647 Canterbury, New Zealand.
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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Zhang Z, Wang X, Jin Y, Zhao K, Duan Z. Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system. Anim Biosci 2022; 35:1069-1079. [PMID: 35073664 PMCID: PMC9271384 DOI: 10.5713/ab.21.0396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 01/12/2022] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a*), lightness (L*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.
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miR-27a Regulates Sheep Adipocyte Differentiation by Targeting CPT1B Gene. Animals (Basel) 2021; 12:ani12010028. [PMID: 35011132 PMCID: PMC8749678 DOI: 10.3390/ani12010028] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/27/2021] [Accepted: 12/20/2021] [Indexed: 12/15/2022] Open
Abstract
Simple Summary The content of intramuscular fat (IMF) is the main determinant of the nutritional and economic value of sheep meat. Therefore, lipid synthesis in sheep longissimus lumborum (LL) has become an important research focus. MicroRNA-27a (miR-27a) has been shown to play a crucial role in the proliferation and differentiation of adipocyte progenitor cells. In this study, we revealed that miR-27a significantly inhibited the formation of lipid droplets by targeting CPT1B to inhibit genes involved in lipid synthesis including PPAR γ, SCD, LPL, and FABP4. Here, we constructed a miR-27a-CPT1B regulatory network map, which revealed the interaction between miR-27a and CPT1B in lipid synthesis in ovine preadipocytes. Abstract MiRNAs are vital regulators and play a major role in cell differentiation, biological development, and disease occurrence. In recent years, many studies have found that miRNAs are involved in the proliferation and differentiation of adipocytes. The objective of this study was to evaluate the effect of miR-27a and its target gene CPT1B on ovine preadipocytes differentiation in Small-tailed Han sheep (Ovis aries). Down-regulation of miR-27a significantly promoted the production of lipid droplets, while overexpression of miR-27a led to a reduction in lipid droplet production. In addition, inhibition of miR-27a led to a significant increase in the expression of genes involved in lipid synthesis, including PPAR γ, SCD, LPL, and FABP4. Target Scan software predicted that CPT1B is a new potential target gene of miR-27a. Further experiments revealed that CPT1B gene expression and protein levels were negatively correlated with miR-27a expression. Overexpression of miR-27a led to a significant decrease in CPT1B mRNA levels and inhibited the accumulation of lipid droplets and vice versa. Moreover, overexpression of CPT1B promoted the synthesis of lipid droplets in ovine preadipocytes. Furthermore, luciferase reporter assays confirmed CPT1B to be a miR-27a direct target gene. This study confirmed that miR-27a increases the expression of genes related to lipid synthesis in ovine preadipocytes by targeting CPT1B, thereby promoting the synthesis of lipid droplets. The results of this study can be used to be exploited in devising novel approaches for improving the IMF content of sheep.
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Krvavica M, Đugum J, Topalović MD, Kegalj A, Ljubičić I, Konjačić M. Changes in Proximate Chemical and Mineral Compositions of Different Sex Categories of Mutton during the Dry-Curing Process. Animals (Basel) 2021; 11:3019. [PMID: 34827752 PMCID: PMC8614304 DOI: 10.3390/ani11113019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/11/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this research was to determine the effect of sex, castration, and processing on the chemical properties of mutton in the production of kaštradina-a traditional Dalmatian dry-cured meat product. Therefore, the carcasses of 20 ewes (E), 20 rams (R), and 20 wethers (W) of the Dalmatian pramenka breed were processed by dry-curing. On the 1st, 35th, and 60th days of processing, the samples from the scapulae were taken, then the proximate chemical, NaCl, and mineral analyses were performed, and significant differences between most of the parameters were found. Unlike W, the R samples contained significantly more proteins (p < 0.01), NaCl (p < 0.05), and potassium (p < 0.05) and less fat (p < 0.05). Furthermore, compared to the W and R categories, the E category of kaštradina contained significantly more calcium (p < 0.05). The higher contents of intramuscular fat, potassium, and calcium and lower content of NaCl could positively affect the sensory (marbling, flavor, juiciness, and tenderness) and chemical (fatty acid profile) properties of kaštradina. These findings suggest that the W and E raw mutton could be a better-quality raw material for production of kaštradina than could the R, but further research is needed for a more comprehensive picture of its quality.
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Affiliation(s)
- Marina Krvavica
- Marko Marulic Polytechnic of Knin, Krešimirova 30, 22300 Knin, Croatia; (M.D.T.); (A.K.); (I.L.)
| | - Jelena Đugum
- Ministry of Agriculture, Ul. Grada Vukovara 78, 10000 Zagreb, Croatia;
| | | | - Andrijana Kegalj
- Marko Marulic Polytechnic of Knin, Krešimirova 30, 22300 Knin, Croatia; (M.D.T.); (A.K.); (I.L.)
| | - Iva Ljubičić
- Marko Marulic Polytechnic of Knin, Krešimirova 30, 22300 Knin, Croatia; (M.D.T.); (A.K.); (I.L.)
| | - Miljenko Konjačić
- Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
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Garza H, Jaborek JR, Zerby HN, Moeller SJ, Wick MP, Fluharty FL, England EM, Garcia LG. The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts. Transl Anim Sci 2021; 5:txab083. [PMID: 34514346 PMCID: PMC8420813 DOI: 10.1093/tas/txab083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 05/06/2021] [Indexed: 11/14/2022] Open
Abstract
The present study used 48 lambs originating from three different locations in the Western United States (16 lambs per location; 8 ewes and 8 wethers per location). Each consisting of similar breed composition (Suffolk cross) that were selected to represent weight by age at harvest treatments: light weight carcasses at 5 mo (LW5, 31.81 ± 1.88 kg), light weight carcasses at 12 mo (LW12, 35.09 ± 4.45 kg), heavy weight carcasses at 12 mo (HW12, 57.89 ± 4.70 kg) with different carcass weight compositions. Older heavy weight lambs (HW12) had greater (P ≤ 0.01) hot carcass weight, ribeye area, backfat and body wall thickness, and yield grade compared with light weight lamb carcasses (LW5 and LW12). The longissimus thoracis longissimus thoracis (LT) from older lamb carcasses (LW12 and HW12) had a greater (P ≤ 0.01) total lipid percentage compared with younger lamb carcasses (LW5). Across harvest weight and age treatments, wether carcasses had greater (P ≤ 0.05) total lipid percentage compared with ewe carcasses. Slice shear force values were greater (P ≤ 0.01) for both the LT and semimembranosus from older lambs (LW12 and HW12) compared with LW5 lambs, with no differences between ewes and wethers. Lamb flavor intensity was greater (P ≤ 0.05) for the LT of LW12 lambs and tended (P = 0.08) to be greater for HW12 lambs, compared with the LT from LW5 lambs. The off-flavor intensity of the LT was greater (P ≤ 0.01) for older lambs (LW12 and HW12) compared with LW5 lambs. Interestingly, the lamb flavor and off-flavor intensity scores of the ground shoulder exhibited a treatment × sex interaction. Lamb flavor intensity of LW12 lamb was greater (P ≤ 0.05) from ewes compared with wethers, whereas wethers had a greater (P ≤ 0.05) lamb flavor intensity compared with ewes for HW12 lambs, and LW12 ewe lambs had a greater (P ≤ 0.05) off-flavor intensity compared with all other treatment × sex treatment combinations. Overall, lambs in the present study possessed a mild lamb flavor, typically with greater lamb flavor and off-flavor intensities for older animals; while slice shear force and LT lipid percentage increased as animal age increased at the time of harvest.
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Affiliation(s)
- Horacio Garza
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Jerad R Jaborek
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Henry N Zerby
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Steven J Moeller
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Macdonald P Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Francis L Fluharty
- Department of Animal and Dairy Science, University of Georgia, Athens, GA 30602, USA
| | - Eric M England
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
| | - Lyda G Garcia
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
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Watkins PJ, Jaborek JR, Teng F, Day L, Castada HZ, Baringer S, Wick M. Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106398] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Xue J, Lv Q, Khas E, Bai C, Ma B, Li W, Cao Q, Fan Z, Ao C. Tissue-specific regulatory mechanism of LncRNAs and methylation in sheep adipose and muscle induced by Allium mongolicum Regel extracts. Sci Rep 2021; 11:9186. [PMID: 33911127 PMCID: PMC8080592 DOI: 10.1038/s41598-021-88444-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Accepted: 04/07/2021] [Indexed: 11/16/2022] Open
Abstract
Allium mongolicum Regel (A. mongolicum) is a perennial and xerophytic Liliaceous allium plant in high altitude desert steppe and desert areas. Feeding A. mongolicum greatly reduced unpleasant mutton flavor and improves meat quality of sheep. We analyzed epigenetic regulatory mechanisms of water extracts of A. mongolicum (WEA) on sheep muscle and adipose using RNA-Seq and whole-genome Bisulfite sequencing. Feeding WEA reduced differentially expressed genes and long non-coding RNAs (lncRNAs) between two tissues but increased differentially methylation regions (DMRs). LncRNA and DMR targets were both involved in ATP binding, ubiquitin, protein kinase binding, regulation of cell proliferation, and related signaling pathways, but not unsaturated fatty acids metabolism. Besides, tissue specific targets were involved in distinct functional annotations, e.g., Golgi membrane and endoplasmic reticulum for muscle lncRNA, oxidative phosphorylation metabolism for adipose lncRNA, dsRNA binding for muscle DMRs. Epigenetic regulatory networks were also discovered to discovered essential co-regulated modules, e.g., co-regulated insulin secretion module (PDPK1, ATP1A2, CACNA1S and CAMK2D) in adipose. The results indicated that WEA induced distinct epigenetic regulation on muscle and adipose to diminish transcriptome differences between tissues, which highlights biological functions of A. mongolicum, tissue similarity and specificity, as well as regulatory mechanism of mutton odor.
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Affiliation(s)
- Jiangdong Xue
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China.,College of Animal Science and Technology, Inner Mongolia University for Nationalities, Tongliao, 028000, China
| | - Qi Lv
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction in Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Erdene Khas
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Chen Bai
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Bingjie Ma
- Key Laboratory of Animal Genetics, Breeding and Reproduction in Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Wangjiao Li
- Key Laboratory of Animal Genetics, Breeding and Reproduction in Inner Mongolia Autonomous Region, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Qina Cao
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Zejun Fan
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China
| | - Changjin Ao
- Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot, 010018, China.
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Pewan SB, Otto JR, Kinobe RT, Adegboye OA, Malau-Aduli AEO. MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects. Antioxidants (Basel) 2020; 9:E1118. [PMID: 33198363 PMCID: PMC7697536 DOI: 10.3390/antiox9111118] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 12/17/2022] Open
Abstract
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australian White (TAW) sheep fed on antioxidant-rich ryegrass pastures exclusive to MAGRA lamb brand for meat eating quality parameters of intramuscular fat (IMF) content, fat melting point (FMP) and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). The aim was to assess the impact of linebreeding and gender on pasture-fed lamb eating quality and to test the hypothesis that variation in healthy lamb eating quality is a function of lamb gender and not its antioxidant status or inbreeding coefficient (IC). After solid-phase extraction and purification, phenolics and antioxidant enzyme activities were analysed by high-performance liquid chromatography and mass spectrometry. IMF and fatty acid composition were determined using solvent extraction and gas chromatography, respectively. IC was classified into low (0-5%), medium (6-10%) and high (>10%) and ranged from 0-15.6%. FMP and IMF ranged from 28 to 39 °C and 3.4% to 8.2%, with overall means of 34.6 ± 2.3 °C and 4.4 ± 0.2%, respectively, and n-3 LC-PUFA ranged from "source" to "good source" levels of 33-69 mg/100 g. Ewes had significantly (P ˂ 0.0001) higher IMF, C22:5n-3 (DPA), C22:6n-3 (DHA), C18:3n-6, C20:3, C22:4n-6, C22:5n-6, total monounsaturated (MUFA), PUFA and Σn-3 fatty acids and lower total saturated fatty acids (SFA) and FMP, than rams. As IC increased, there were no differences in FMP and IMF. Folin-Ciocalteu total phenolics, ferric reducing antioxidant power and antioxidant activities of glutathione peroxidase, catalase and superoxide dismutase enzymes did not differ by either gender or IC. This study provides evidence that IC is inconsequential in affecting antioxidant status, IMF, FMP and n-3 LC-PUFA in linebred and pasture-fed TAW sheep because the observed variation in individual fatty acids was mainly driven by gender differences between ewes and rams, hence the need to accept the tested hypothesis. This finding reinforces the consistent healthy eating quality of MARGRA lamb brand from TAW sheep regardless of its linebred origin.
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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 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
- National Veterinary Research Institute, Private Mail Bag 01 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 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - 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 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
| | - Oyelola Abdulwasiu Adegboye
- Australian Institute of Tropical Health and Medicine, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811, 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 4811, Australia; (S.B.P.); (J.R.O.); (R.T.K.)
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14
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Del Bianco S, Natalello A, Luciano G, Valenti B, Campidonico L, Gkarane V, Monahan F, Biondi L, Favotto S, Sepulcri A, Piasentier E. Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat. Meat Sci 2020; 172:108336. [PMID: 33091724 DOI: 10.1016/j.meatsci.2020.108336] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/10/2020] [Accepted: 10/05/2020] [Indexed: 12/25/2022]
Abstract
Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced "pastoral" odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to "pastoral" odour expression in the diet without condensed or hydrolysable tannins.
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Affiliation(s)
- Silvia Del Bianco
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Luca Campidonico
- Dipartimento di Scienze Mediche Veterinarie (DIMEVET), University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy
| | - Vasiliki Gkarane
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Frank Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Luisa Biondi
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Angela Sepulcri
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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15
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Jaborek JR, Zerby HN, Wick MP, Fluharty FL, Moeller SJ. Effect of energy source and level, animal age, and sex on the flavor profile of sheep meat. Transl Anim Sci 2020; 4:1140-1147. [PMID: 32864582 PMCID: PMC7448380 DOI: 10.1093/tas/txaa081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Accepted: 06/05/2020] [Indexed: 11/12/2022] Open
Abstract
The effects of dietary energy source, energy level, sheep age, and sheep sex on flavor and off-flavor intensity were evaluated. Consumer panelists, with previous lamb-eating experience, assessed lamb flavor and off-flavor intensity on a 100-point, end-anchored scale (0 = very mild to 100 = very intense), with off-flavor being defined as anything different than lamb flavor. Lamb longissimus thoracis (LT) and whole, boneless ground shoulder (GS) formed into patties were evaluated. Trial 1 was a randomized complete block design with a 3 × 2 factorial arrangement of treatments. Sheep age (ewe lambs, yearling ewes, and mature ewes; n = 16/age) and ad libitum access to diets [alfalfa pellets (AP) or whole-shelled corn (WSC100)] were treatments. The LT from mature ewes had a greater (P ≤ 0.02) off-flavor intensity when compared with yearling ewes and ewe lambs. Ground shoulder from sheep raised on AP had a greater lamb flavor (P ≤ 0.04) and off-flavor (P ≤ 0.04) intensity than GS from sheep consuming WSC100. Trial 2 was a randomized complete block design with a 3 × 2 × 2 factorial arrangement of treatments. Three dietary treatments [AP, WSC100, and restricted intake of whole-shelled corn to 85% of ad libitum (WSC85)], lamb sex (ewes and wethers; n = 48/sex), and lamb age [short fed, 177 ± 16.6 d of age and 93 ± 20.5 d on feed (DOF); long fed, 294 ± 7.0 d of age and 219 ± 3.8 DOF]. Flavor intensity of the LT was greater (P ≤ 0.05) from lambs offered AP when compared with lambs offered WSC85, whereas lamb flavor of the LT from lambs fed WSC100 was intermediate and not different from the lamb flavor of the LT of lambs fed AP or WSC85. The LT of long-fed lambs had a greater (P ≤ 0.01) lamb flavor and off-flavor intensity when compared with short-fed lambs. Lambs offered AP resulted in a GS with greater lamb flavor intensity (P ≤ 0.01) when compared with lambs offered WSC85 and WSC100, with no diet influence on GS off-flavor intensity. Long-fed lambs produced GS with a greater lamb flavor (P ≤ 0.01) and off-flavor (P ≤ 0.01) intensity when compared with GS from short-fed lambs. Results from the two trials indicate lamb flavor and off-flavor intensity were greater from sheep offered a high-forage (AP) diet when compared with a high-concentrate (WSC) diet. Lamb flavor intensity increased as age of the sheep at harvest increased, suggesting dietary management and associated age-related effects at harvest will influence consumer perception of lamb flavor.
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Affiliation(s)
- Jerad R Jaborek
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | - Henry N Zerby
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | - Macdonald P Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH
| | | | - Steven J Moeller
- Department of Animal Sciences, The Ohio State University, Columbus, OH
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16
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Junkuszew A, Nazar P, Milerski M, Margetin M, Brodzki P, Bazewicz K. Chemical composition and fatty acid content in lamb and adult sheep meat. Arch Anim Breed 2020; 63:261-268. [PMID: 32775611 PMCID: PMC7405649 DOI: 10.5194/aab-63-261-2020] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Accepted: 06/24/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the present study was to compare the chemical composition and
fatty acid (FA) content of the muscle tissues of lambs and adult sheep bred
for meat production. Throughout the research period, the animals were
managed in a confinement indoor system under uniform environmental
conditions. After slaughter, meat samples collected from the musculus biceps femoris were used to
determine the basic chemical composition and fatty acid content in the
intramuscular fat. The analyses showed that, compared to lambs, meat from
adult animals exhibited a more beneficial ratio of n-6 to n-3 FAs, as well as
a favorable percentage of OFAs (dietary fatty acids having an
undesirable hypercholesterolemic effect on humans). The results of this
study support the inclusion of dietitian-recommended mutton into the human
diet and the promotion of the production of meat from adult animals as a
high-value product. The sheep industry could benefit economically,
particularly in countries where this meat type has not enjoyed a high
standing in consumer preferences.
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Affiliation(s)
- Andrzej Junkuszew
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
| | - Paulina Nazar
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
| | - Michał Milerski
- Department of Genetics and Breeding of Farm Animals, Institute of Animal Science, Prague, Czech Republic
| | - Milan Margetin
- Department of Animal Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic.,National Agricultural and Food Centre, Research Institute for Animal Production Nitra, Nitra, Slovak Republic
| | - Piotr Brodzki
- Department of Andrology and Biotechnology of Animal Reproduction, University of Life Sciences in Lublin, Lublin, Poland
| | - Konrad Bazewicz
- Faculty of Animal Sciences and Bioeconomy, Institute of Animal Breeding and Biodiversity Conservation, University of Life Sciences in Lublin, Lublin, Poland
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17
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Watkins PJ. Characterization of Four Alkyl-branched Fatty Acids as Methyl, Ethyl, Propyl, and Butyl Esters Using Gas Chromatography-Quadrupole Time of Flight Mass Spectrometry. ANAL SCI 2020; 36:425-429. [PMID: 31708560 DOI: 10.2116/analsci.19p349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 10/30/2019] [Indexed: 08/09/2023]
Abstract
Branched fatty chain fatty acids (BCFAs) are associated with the "mutton flavor" found with the aroma resulting from cooked older sheep meat with three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids as the main compounds responsible for "mutton flavor". Usually, BCFA analysis is done by gas chromatography (GC) with the use of quadrupole mass spectrometry (qMS) becoming predominant. 2-Butyloctanoic acid (2BO) has been used in this facility using as an internal standard to determine BCFA content in sheep fat. In this present work, GC-qMS, along with GC-quadrupole-time of flight MS (GC-QTOF-MS), have been deployed to characterize alkyl esters (as methyl, ethyl, propyl, and butyl) for MOA, EOA, MNA, and 2BO. This work presents, for the first time, the mass spectral characterization of 2BO for these alkyl esters using GC-qMS and GC-QTOF-MS.
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Affiliation(s)
- Peter J Watkins
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria, 3030, Australia.
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18
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Miller R. Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 2020; 9:E428. [PMID: 32260287 PMCID: PMC7230179 DOI: 10.3390/foods9040428] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/12/2020] [Accepted: 03/17/2020] [Indexed: 01/31/2023] Open
Abstract
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.
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Affiliation(s)
- Rhonda Miller
- Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA
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19
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Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER. Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Sci 2020; 165:108114. [PMID: 32272342 DOI: 10.1016/j.meatsci.2020.108114] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 02/07/2023]
Abstract
Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace minerals and plays an important role in global food and nutrition security. However, nutritional guidelines commonly recommend reduced intake of RM mainly because of its high saturated fatty acid (SFA) content, and more recently because of its perceived negative environmental impacts. RM is, however, rich in heart healthy cis-monounsaturated fatty acids and can be an important source of long-chain omega-3 (n-3) fatty acids in populations with low fish consumption. In addition, RM is a source of bioactive phospholipids, as well as rumen-derived bioactive fatty acids including branched-chain, vaccenic and rumenic acids, which have been associated with several health benefits. However, the role of bioactive RM lipids in maintaining and improving consumers' health have been generally ignored in nutritional guidelines. The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.
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Affiliation(s)
- Payam Vahmani
- Department of Animal Science, University of California, 2201 Meyer Hall, Davis, California 95616, United States.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, and Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Burlington, VT 05405, USA.
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | | | - Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Spencer D Proctor
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada.
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20
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Del Bianco S, Natalello A, Luciano G, Valenti B, Monahan F, Gkarane V, Rapisarda T, Carpino S, Piasentier E. Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat. Meat Sci 2020; 163:108086. [PMID: 32087507 DOI: 10.1016/j.meatsci.2020.108086] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/20/2020] [Accepted: 02/10/2020] [Indexed: 12/19/2022]
Abstract
Cardoon meal is a by-product retained after oil extraction from the seeds of cultivated Cynara cardunculus var. altilis that has been proposed as a valuable resource for animal feeding. The study aimed to assess the influence of its dietary inclusion on volatile profile and flavour of meat and kidney fat from lambs. Fifteen Sarda × Comisana male lambs were randomly divided in two groups and fed for 75 days with a concentrate-based diet containing 15% cardoon meal (CMD, n = 7) or dehydrated alfalfa (CON, n = 8). Cardoon meal inclusion reduced the "barnyard/animal" odour perceived by a trained panel in kidney fat, which could be associated with the aromatic compound p-cresol (4-methylphenol), detected only in CON diet. Considering the other aroma volatiles regarded as the main contributors for the characteristic lamb flavour, both diets were characterized by moderate to low levels of 4-methyloctanoic acid, skatole and indole while 4-methylnonanoic acid and 4-ethyloctanoic acid were not detected.
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Affiliation(s)
- Silvia Del Bianco
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy.
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Frank Monahan
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Vasiliki Gkarane
- School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Teresa Rapisarda
- CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Stefania Carpino
- CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy
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21
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He F, Li M, He Y, Dong Z, Cao J, Dai Z, Ma S. Authentication of Processed Epimedii folium by EA-IRMS. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:8920380. [PMID: 32089950 PMCID: PMC7023830 DOI: 10.1155/2020/8920380] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Accepted: 12/12/2019] [Indexed: 05/17/2023]
Abstract
Processing of crude drug is a key character of traditional Chinese medicine (TCM), which could enhance the efficacy and/or reduce the toxicity of crude drugs to fulfill different requirements of TCM clinical practice. Epimedii folium (EF) is a widely used TCM. As a traditional method of TCM, EF is processed with refined mutton fat before being used in clinical practice. It has been reported that processing EF with mutton fat could improve the bioavailability and intestinal absorption of epimedium flavonoids and thus enhances the pharmacological effects. For economic benefits, it is possible to adulterate processed EF with unprocessed drug or process EF with cheaper plant oils. In the present study, 17 batches of crude and processed EF samples were collected from the Chinese market and 10 batches of replica processed drugs were prepared with different edible plant oils and animal fats in our laboratory. Elemental analyzer coupled with isotopic ratio mass spectrometry (EA-IRMS) was applied to determine the δ 13C values of the cyclohexane extracts of those samples. Significant differences could be observed in the results. EA-IRMS could be used to discriminate raw EF, processed EF, and EF processed with C3 plant oils.
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Affiliation(s)
- Fengyan He
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Mengyi Li
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Yi He
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Zhe Dong
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Jin Cao
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Zhong Dai
- National Institutes for Food and Drug Control, Beijing 100050, China
| | - Shuangcheng Ma
- National Institutes for Food and Drug Control, Beijing 100050, China
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22
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Grabež V, Bjelanović M, Rohloff J, Martinović A, Berg P, Tomović V, Rogić B, Egelandsdal B. The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.09.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Watkins PJ, Frank D. Heptadecanoic acid as an indicator of BCFA content in sheep fat. Meat Sci 2019; 151:33-35. [PMID: 30684848 DOI: 10.1016/j.meatsci.2019.01.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 12/04/2018] [Accepted: 01/16/2019] [Indexed: 11/17/2022]
Abstract
Branched chain fatty acids (BCFAs) are associated with 'mutton flavour' found in cooked sheep meat aroma. Three BCFAs, 4-methyloctanoic (MOA), 4-ethyloctanoic (EOA) and 4-methylnonanoic (MNA) acids, have been implicated as the main compounds responsible for 'mutton flavour'. Animal age can also contribute to increasing BCFA concentration. Heptadecanoic acid (C17:0 FA) also increases with animal age in sheep. Using published data, a linear association has been found to exist between C17:0 FA with MOA and MNA in sheep fat, with C17:0 FA increasing proportionally with these two compounds. No association was found between C17:0 FA and EOA. As C17:0 FA is present in sheep fat in relatively higher proportions compared to BCFAs, it has potential to be used as a proxy for MOA and MOA as well as 'mutton flavour'.
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Affiliation(s)
- Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Damian Frank
- Commonwealth Scientific Industry Research Organisation, 11 Julius Ave, North Ryde, NSW 2113, Australia
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24
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Pannier L, Gardner GE, Pethick DW. Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17337] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Slower growing Merino sheep often miss the lamb category and become yearlings. Yet, they may still produce meat of acceptable eating quality, thus opening the opportunity to develop high quality yearling products. Consumer sensory differences (tenderness, overall liking, juiciness, liking of flavour and liking of odour) of grilled wet-aged (5 days) steaks from the M. longissimus lumborum (LL) and M. semimembranosus (SM) derived from wether lamb (n = 185; average age 355 days) and wether yearling (n = 206; average age 685 days) Merinos were tested. Additionally, the age effect on carcass and instrumental meat quality traits was analysed. Lambs were born in 2009 and 2010 at two research sites (Kirby, Katanning), and yearlings were born in 2009 at five research sites (Kirby, Cowra, Rutherglen, Struan, Katanning). On average within each muscle, yearlings had lower scores for all sensory attributes (P < 0.01) compared to lambs. Lambs versus yearlings born in the same year and reared at the same research site had greater sensory differences within the SM (P < 0.01), up to 10.0 eating quality scores more for tenderness. In contrast, the LL samples had almost no significant differences between the two age groups. A portion of the differences in overall liking and liking of flavour scores was explained by intramuscular fat. Yearlings were slightly heavier (P < 0.01) but leaner (P < 0.01), compared to lambs, and yearling meat colour was darker (P < 0.01). While the results generally supported the better eating quality of lamb, they demonstrated a very acceptable yearling LL eating quality, and showed the smaller impact of age on the LL muscle in Merinos. Hence, the development of a high quality yearling product for the LL muscle is possible.
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Gravador RS, Harrison SM, Monahan FJ, Gkarane V, Farmer LJ, Brunton NP. Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue. J Food Sci 2018; 84:80-85. [PMID: 30557909 DOI: 10.1111/1750-3841.14410] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/02/2018] [Accepted: 11/07/2018] [Indexed: 11/30/2022]
Abstract
A rapid microwave-assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed and validated. Linearity was excellent (R2 > 0.99), and the limits of detection and quantification (μg/mL) were between 0.03 to 0.05 and 0.04 to 0.06, respectively. The relative response factors were 0.9416, 1.2840, and 1.0370 determined with high precision (RSD: 5.8%, 6.7%, and 5.9%) for MOA, EOA, and MNA, respectively. The accuracy, recoveries and matrix effect were 92.5% to 108.3%, 103.1% to 103.8%, and 89.3% to 101.9%, respectively. Analysis of 24 SAT samples can be done in under 4 hr. The levels of total BCFA in SAT of lambs were in good agreement with levels found in literature using more time-consuming method. PRACTICAL APPLICATION: Microwave-assisted preparation and quantification of branched chain fatty acids (BCFA) in lamb subcutaneous adipose tissue (SAT) was developed and validated. This method requires the use of less toxic chemicals and a relatively higher number of samples can be analyzed in a short period of time in comparison to established methods of fatty acid analysis. The validated method met the internationally accepted standards, and the BCFA levels in lamb SAT were consistent with published values; consequently, the method can be used for future analyses.
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Affiliation(s)
- Rufielyn S Gravador
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland
| | - Sabine M Harrison
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland
| | - Frank J Monahan
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland
| | - Vasiliki Gkarane
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland.,Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
| | - Linda J Farmer
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland.,Agri-Food and Biosciences Inst., Newforge Lane, Belfast, BT9 5PX, United Kingdom
| | - Nigel P Brunton
- School of Agriculture and Food Science, Univ. College Dublin, Belfield, Dublin, 4, Ireland
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Pannier L, Gardner GE, O'Reilly RA, Pethick DW. Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model. Meat Sci 2018; 144:43-52. [PMID: 30008337 DOI: 10.1016/j.meatsci.2018.06.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 11/25/2022]
Abstract
Major efforts in the sheep industry to control eating quality have resulted in reduced product variability. Yet inconsistent eating quality for consumers remains, due to a degree of inaccurate representation of cut quality. Eating quality defined through a complex interplay of different factors can be predicted for individual cuts, and Meat Standards Australia (MSA) grading schemes have been developed to achieve these defined quality outcomes. This review outlines the justifications to refine the current sheepmeat MSA pathways system to transition into a cuts-based prediction model and details some of the factors affecting sheepmeat eating quality as key factors under consideration into the new model. The development of the new sheepmeat MSA prediction model will allow for more efficient carcass sorting to underpin a value based payment system throughout the supply chain. However it requires the inclusion of individual carcass yield and eating quality measurements (i.e. IMF). Furthermore, the adoption challenges internationally of an MSA like model are discussed.
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Affiliation(s)
- L Pannier
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia.
| | - G E Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
| | - R A O'Reilly
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
| | - D W Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Australia; Murdoch University, School of Veterinary & Life Sciences, Western Australia 6150, Australia
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Castada HZ, Polentz V, Barringer S, Wick M. Temperature-dependent Henry's Law constants of 4-alkyl branched-chain fatty acids and 3-methylindole in an oil-air matrix and analysis of volatiles in lamb fat using selected ion flow tube mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2017; 31:2135-2145. [PMID: 28987017 DOI: 10.1002/rcm.8007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 08/11/2017] [Accepted: 09/26/2017] [Indexed: 06/07/2023]
Abstract
RATIONALE 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the gas and condensed phase and ultimately developing a correlation between the compound's headspace concentration and sensory descriptive grouping are important for high-throughput characterization and grading classification. METHODS The headspace concentrations of 3-methylindole, 4-methyloctanoic acid, 4-ethyl-octanoic acid, and 4-methylnonanoic acid above corn-oil-based standard solutions and lamb fat samples were measured using selected ion flow tube-mass spectrometry (SIFT-MS). The standard solutions were equilibrated at 80, 100, 110 and 125°C while the fat samples were equilibrated at 125°C. Statistical evaluation, linear and polynomial regression analyses were performed to establish the compound-specific and temperature-dependent Henry's Law constants, enthalpy (ΔH) and entropy (ΔS) of phase changes. RESULTS The Henry's Law constants (kHcp ) were calculated from the regression analysis with a high degree of confidence (p < 0.05) and linearity (r2 > 0.99). The kHcp increased with increase in equilibrium temperature. The empirical calculation of ΔH and ΔS at different temperatures confirmed the temperature-dependence of the Henry's Law constants. The headspace concentrations of the lamb-flavor compounds were determined above actual lamb fat samples and the corresponding condensed-phase concentrations were successfully derived. CONCLUSIONS The temperature-dependent Henry's Law constants, ΔH, and ΔS of phase changes for 3-methylindole, 4-methyloctanoic acid, 4-ethyloctanoic acid, and 4-methylnonanoic acid in an air-oil matrix were empirically derived. The effectiveness of SIFT-MS for the direct, real-time, and rapid determination of key flavor compounds in lamb fat samples was established.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Victoria Polentz
- Department of Animal Sciences, The Ohio State University, Columbus, OH, 43210, USA
| | - Sheryl Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Macdonald Wick
- Department of Animal Sciences, The Ohio State University, Columbus, OH, 43210, USA
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Castada HZ, Barringer SA, Wick M. Gas-phase chemical ionization of 4-alkyl branched-chain carboxylic acids and 3-methylindole using H 3 O + , NO + , and O 2+ ions. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2017; 31:1641-1650. [PMID: 28752562 DOI: 10.1002/rcm.7944] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/14/2017] [Accepted: 07/21/2017] [Indexed: 06/07/2023]
Abstract
RATIONALE 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The reactions of H3 O+ , NO+ , and O2+ with these compounds, and identification of the product ions and their distribution, are fundamental to their characterization and rapid, real-time trace analysis using selected ion flow tube mass spectrometry (SIFT-MS). METHODS The chemical ionization of pure standards of 4-ethyloctanoic acid, 4-methyloctanoic acid, 4-ethylnonanoic acid, and 3-methylindole was carried out using the H3 O+ , NO+ , and O2+ reagent ions of a V200™ SIFT mass spectrometer. Kinetic data were calculated using the Langevin collision rate with parameterized trajectory equations. Identification of product ions, distribution, and interferences was performed by further evaluation of the pertinent ion-molecule reaction mechanisms, careful spectral analyses, and molecular mass-molecular structure pairing. RESULTS The collisional capture rate constants of the reaction of the precursor ions H3 O+ , NO+ , and O2+ , their extended hydrates and the analytes, which were assumed to occur at or near the collisional rate, were all of the order of 10-9 cm3 molecule s-1 - typical for bimolecular ion-molecule reactions. Positive identification of the primary and secondary product ions, fragmented ionic species, and potential ion conflicts and interferences, from each reagent ion channel, was determined for each compound. CONCLUSIONS We have established the ion chemistry involved in the ionization of the 4-alkyl branched-chain fatty acids and 3-methylindole using the precursor ions, H3 O+ , NO+ , and O2+ in SIFT-MS. The ion-molecular chemistry and the associated kinetics serve as a fundamental basis for the accurate characterization of these compounds by SIFT-MS.
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Affiliation(s)
- Hardy Z Castada
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Sheryl A Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
| | - Macdonald Wick
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA
- Department of Animal Sciences, The Ohio State University, Columbus, OH, 43210, USA
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Planche C, Ratel J, Blinet P, Mercier F, Angénieux M, Chafey C, Zinck J, Marchond N, Chevolleau S, Marchand P, Dervilly-Pinel G, Guérin T, Debrauwer L, Engel E. Effects of pan cooking on micropollutants in meat. Food Chem 2017; 232:395-404. [DOI: 10.1016/j.foodchem.2017.03.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 03/03/2017] [Accepted: 03/08/2017] [Indexed: 11/25/2022]
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Chikwanha OC, Vahmani P, Muchenje V, Dugan MER, Mapiye C. Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing. Food Res Int 2017; 104:25-38. [PMID: 29433780 DOI: 10.1016/j.foodres.2017.05.005] [Citation(s) in RCA: 103] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/04/2017] [Accepted: 05/07/2017] [Indexed: 02/07/2023]
Abstract
Dietary fatty acids (FA) consumed by sheep, like other ruminants, can undergo biohydrogenation resulting in high proportions of saturated FA (SFA) in meat. Biohydrogenation is typically less extensive in sheep than cattle, and consequently, sheep meat can contain higher proportions of omega (n)-3 polyunsaturated FA (PUFA), and PUFA biohydrogenation intermediates (PUFA-BHI) including conjugated linoleic acid (CLA) and trans-monounsaturated FAs (t-MUFA). Sheep meat is also noted for having characteristically higher contents of branched chain FA (BCFA). From a human health and wellness perspective, some SFA and trans-MUFA have been found to negatively affect blood lipid profiles, and are associated with increased risk of cardiovascular disease (CVD). On the other hand, n-3 PUFA, BCFA and some PUFA-BHI may have many potential beneficial effects on human health and wellbeing. In particular, vaccenic acid (VA), rumenic acid (RA) and BCFA may have potential for protecting against cancer and inflammatory disorders among other human health benefits. Several innovative strategies have been evaluated for their potential to enrich sheep meat with FA which may have human health benefits. To this end, dietary manipulation has been found to be the most effective strategy of improving the FA profile of sheep meat. However, there is a missing link between the FA profile of sheep meat, human consumption patterns of sheep FA and chronic diseases. The current review provides an overview of the nutritional strategies used to enhance the FA profile of sheep meat for human consumption.
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Affiliation(s)
- Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Voster Muchenje
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Erasmus SW, Muller M, Hoffman LC. Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1979-1996. [PMID: 27976419 DOI: 10.1002/jsfa.8180] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2016] [Revised: 11/16/2016] [Accepted: 12/06/2016] [Indexed: 06/06/2023]
Abstract
Authentic meat products are gaining attention through their unique quality characteristics linked to their origin. Various factors are known to influence the quality of fresh meat. This review describes the different Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) lamb types and discusses the factors which influences its unique sensory and chemical characteristics. Flavour, aroma, texture and colour play an integral part in the sensory quality of denomination of origin fresh meat products. For authentic fresh sheep meat the sensory (as well as chemical) quality is largely influenced by diet followed by breed, age and gender. However, diet forms the link with the geographical area of origin, which together with the traditional production system and sheep breeds used, lends the product its authentic nature. This review shows how diet linked to origin can affect the quality of the meat and furthermore how other factors such as breed can also have an effect. Research relating to the authentic lamb types were evaluated and the shortcomings highlighted in order to assist with the development of PDO and PGI specifications in the future. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Sara W Erasmus
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, South Africa
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, South Africa
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, South Africa
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Frank D, Watkins P, Ball A, Krishnamurthy R, Piyasiri U, Sewell J, Ortuño J, Stark J, Warner R. Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:6856-68. [PMID: 27523884 DOI: 10.1021/acs.jafc.6b02018] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Use of forage brassicas (Brassica napus) and lucerne (alfalfa; Medicago sativa) as ruminant feeds has been linked to unacceptable flavors in sheepmeat. Lambs from low and high intramuscular fat sires were allocated to one of four finishing feeds-perennial ryegrass (Lolium perenne), lucerne, and two brassica forages-for a 6 week period. Grilled loins (Longissimus thoracis et lumborum) were subjected to chemical and sensory analysis by a trained panel and also evaluated by non-Chinese and Chinese background Australian consumers. Consumer liking was similar for both groups, and liking was highest for the brassica- and lucerne-finished lamb, especially from high intramuscular fat sires. No evidence of a distinctive lucerne- or brassica-induced flavor taint was measured by the trained panel or gas chromatography-mass spectrometry-olfactometry. The diets influenced the composition of lipids and branched-chain fatty acids in the subcutaneous fat, and the concentration of total branched-chain fatty acids was positively correlated with flavor and overall liking. Significantly higher levels of key aroma volatiles were measured in the higher fat samples.
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Affiliation(s)
- Damian Frank
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Peter Watkins
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Alex Ball
- Meat & Livestock Australia (MLA) , Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia
| | - Raju Krishnamurthy
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Udayasika Piyasiri
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - James Sewell
- PGG Wrightson Seeds (Australia) Leigh Creek Research Station , 4 Blackswamp Road, Leigh Creek, VIC 3052, Australia
| | - Jordi Ortuño
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 11 Julius Avenue, North Ryde, NSW 2113, Australia
| | - Janet Stark
- Commonwealth Scientific Industrial Research Organisation (CSIRO) , 39 Kessels Road, Coopers Plains, QLD 4108, Australia
| | - Robyn Warner
- Faculty of Veterinary and Agricultural Science, The University of Melbourne , Royal Parade, Parkville, VIC 3010, Australia
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Schiller KF, Preuss S, Kaffarnik S, Vetter W, Rodehutscord M, Bennewitz J. Concentration of three branched-chain fatty acids in adipose tissue does not affect meat sensory traits in crossbred and purebred German "Merinolandschaf" lambs. Arch Anim Breed 2015. [DOI: 10.5194/aab-58-159-2015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Abstract. Intense sheep odour and flavour in lamb is often associated with lower consumer acceptance. Branched-chain fatty acids (BCFAs) are suggested as possible reasons. Therefore, muscle and subcutaneous adipose tissue samples of 98 lamb chops were analysed for three BCFAs (4-methyloctanoic, 4-ethyloctanoic and 4-methylnonanoic fatty acid). Samples were derived from a previous study, in which lambs were raised and fattened under intensive conditions and tested for sensory quality. BCFA contents of fat extracts from muscle tissue were very low and quantification was not possible. In subcutaneous adipose tissue different concentrations of BCFA and differences between crosses were detected. The sex of lambs had a significant influence. The BCFA correlations were significant, while correlations between BCFA of adipose tissue and sensory traits were not significant. Therefore, it seems likely that BCFA concentrations were too low and/or other substances are involved in causing the lamb flavour detected through sensory analysis.
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Kaffarnik S, Kayademir Y, Heid C, Vetter W. Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products. J Food Sci 2014; 79:C2209-14. [DOI: 10.1111/1750-3841.12673] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 08/15/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Stefanie Kaffarnik
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Yasemin Kayademir
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Carolina Heid
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Walter Vetter
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
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Kaffarnik S, Preuß S, Vetter W. Direct determination of flavor relevant and further branched-chain fatty acids from sheep subcutaneous adipose tissue by gas chromatography with mass spectrometry. J Chromatogr A 2014; 1350:92-101. [DOI: 10.1016/j.chroma.2014.05.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 05/09/2014] [Accepted: 05/13/2014] [Indexed: 10/25/2022]
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Watkins P, Kearney G, Rose G, Allen D, Ball A, Pethick D, Warner R. Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat. Meat Sci 2014; 96:1088-94. [DOI: 10.1016/j.meatsci.2012.08.011] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 08/10/2012] [Accepted: 08/11/2012] [Indexed: 11/16/2022]
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Watkins PJ, Frank D, Singh TK, Young OA, Warner RD. Sheepmeat flavor and the effect of different feeding systems: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3561-3579. [PMID: 23488874 DOI: 10.1021/jf303768e] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
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Affiliation(s)
- Peter J Watkins
- CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
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A novel method for determination and quantification of 4-methyloctanoic and 4-methylnonanoic acids in mutton by hollow fiber supported liquid membrane extraction coupled with gas chromatography. Meat Sci 2012; 92:715-20. [DOI: 10.1016/j.meatsci.2012.06.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2011] [Revised: 04/12/2012] [Accepted: 06/14/2012] [Indexed: 11/21/2022]
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Watkins PJ, Rose G, Warner RD, Dunshea FR, Pethick DW. A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Sci 2012; 91:99-107. [PMID: 22305391 DOI: 10.1016/j.meatsci.2011.12.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2011] [Revised: 11/08/2011] [Accepted: 12/06/2011] [Indexed: 11/29/2022]
Affiliation(s)
- P J Watkins
- CJ Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia.
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