Influence of weaning on carcass, fatty acid composition and meat quality in intensive lamb production systems

In Mediterranean countries weaning is an important decision both in meat and milk production systems. In previous work, using the Lacaune milk breed, unweaned lambs produced meat of better eating quality. In this study our aim was to determine the effect of weaning on carcass, meat and fat quality in a breed with a smaller milk production and in animals with free access to concentrate practically from birth.

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THE EFFECT OF DIETARY POULTRY OFFAL HYDROLYSATE ON THE FATTY ACID COMPOSITION AND MEAT QUALITY OF PORK

Canadian Journal of Animal Science ◽

10.4141/cjas90-127 ◽

1990 ◽

Vol 70 (4) ◽

pp. 1041-1051 ◽

Cited By ~ 1

Author(s):

T. A. VAN LUNEN ◽

R. L. WILSON ◽

L. M. POSTE ◽

G. BUTLER

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Quality Evaluation ◽

Fatty Acid Analysis ◽

Eating Quality ◽

Free Moisture ◽

Dietary Treatments

Seventy-two feeder pigs, with a mean weight of 24.6 kg, were randomly allotted in groups of three to four dietary treatments to determine the effect of feeding poultry offal hydrolysate (POH) on fatty acid composition and meat quality. The four dietary treatments were: 0% POH (control), 5% POH, 10% POH and 15% POH on a dry matter basis. At slaughter (96.8 kg), the right loins from 60 pigs were retained for fatty acid analysis and meat quality evaluation. The longissimus dorsi muscle was dissected from each loin; 200 g were stored in an atmosphere of nitrogen and frozen for fatty acid analysis and 500 g were frozen for meat quality evaluation. Fat was extracted and methylated for fatty acid analysis. Separation and identification of individual fatty acid methyl esters was performed using gas chromatography. Sensory meat evaluation (pork flavour, off-flavour, tenderness and juiciness) was performed by 10 trained panelists. Warner-Bratzler shear evaluation and free moisture analyses were performed. The fatty acids in pork appear to exhibit a sensitive response to changes in dietary fat. Linear trends for fatty acids in the pork were, for the most part, opposite to trends in the diets. Inclusion of POH resulted in an increase in the total polyunsaturates present in the pork. There was no effect (P > 0.05) due to dietary treatment on flavour, tenderness or juiciness of the pork. No significant differences were found among the Warner-Bratzler shear measurements or free moisture determinations. Changes in fatty acid profile of pork do not appear to affect eating quality when POH is included in the diet at levels of up to 15% DM. Key words: Poultry offal, pork, fatty acid, meat quality

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Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems

Meat Science ◽

10.1016/s0309-1740(99)00136-9 ◽

2000 ◽

Vol 55 (2) ◽

pp. 141-147 ◽

Cited By ~ 161

Author(s):

A.V. Fisher ◽

M. Enser ◽

R.I. Richardson ◽

J.D. Wood ◽

G.R. Nute ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Production Systems ◽

Eating Quality

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Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems

Animal Science ◽

10.1017/s1357729800008948 ◽

1998 ◽

Vol 66 (1) ◽

pp. 175-187 ◽

Cited By ~ 59

Author(s):

C. Sañudo ◽

I. Sierra ◽

J. L. Olleta ◽

L. Martin ◽

M. M. Campo ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Subcutaneous Fat ◽

Intramuscular Fat ◽

Eating Quality ◽

Fat Depots ◽

Quality Aspects

AbstractThis study investigated the effects of weaning and sex on various aspects of production and quality characteristics in 22 male and 18 female lambs of the Rasa Aragonesa local meat breed. Half the lambs were weaned (W) at 38 to 40 days and half were left unwearied (UW). Both groups were given ad libitum concentrates and cereal straw. Average farm weight was 22·1 kg at 78·3 days. Live-weight gain was significantly different between sexes but not between W and UW lambs. Dressing proportion was higher in UW lambs. Significant differences in fatness were found between W and UW lambs and between sex of lambs. Among the meat quality traits, W lambs had redder and UW lambs paler meat judged by colour a* and haem pigment concentration. No statistical differences were found in the other traits except flavour intensity, which was higher in UW (66·8) than in W (63·6) lambs on a 1 to 100 scale. All other eating quality aspects, in grilled m. longissimus lumborum slices, tended to be higher in UW lambs. The fatty acid composition of subcutaneous and intramuscular fat depots differed significantly (intramuscular fat was more unsaturated and polyunsaturated). There were also differences between W and UW lambs in subcutaneous fat (higher unsaturated in W lambs). However in intramuscular fat composition only differences in polyunsaturated fatty acids (higher in UW lambs), but not in total unsaturated or saturated, were observed. Tatty acids of less than C16 chain length were higher, in both fat depots, in UW lambs than in W lambs reflecting greater incorporation of milk fatty acids. Palatability characteristics were not closely associated with fatty acid composition except that flavour intensity was correlated with total saturated fatty acids.

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Comparison of alternative beef production systems based on forage finishing or grain-forage diets with or without growth promotants: 2. Meat quality, fatty acid composition, and overall palatability

Journal of Animal Science ◽

10.2527/jas.2007-0756 ◽

2008 ◽

Vol 86 (7) ◽

pp. 1678-1689 ◽

Cited By ~ 40

Author(s):

L. Faucitano ◽

P. Y. Chouinard ◽

J. Fortin ◽

I. B. Mandell ◽

C. Lafrenière ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Production Systems ◽

Beef Production ◽

Growth Promotants ◽

Forage Diets

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Effect of a Rumen-Protected Microencapsulated Supplement from Linseed Oil on the Growth Performance, Meat Quality, and Fatty Acid Composition in Korean Native Steers

Animals ◽

10.3390/ani11051253 ◽

2021 ◽

Vol 11 (5) ◽

pp. 1253

Author(s):

Chae-Hyung Sun ◽

Jae-Sung Lee ◽

Jalil Ghassemi Nejad ◽

Won-Seob Kim ◽

Hong-Gu Lee

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Acid Composition ◽

Linseed Oil ◽

Control Group ◽

Ruminal Fluid

We evaluated the effects of a rumen-protected microencapsulated supplement from linseed oil (MO) on ruminal fluid, growth performance, meat quality, and fatty acid composition in Korean native steers. In an in vitro experiment, ruminal fluid was taken from two fistulated Holstein dairy cows. Different levels of MO (0%, 1%, 2%, 3%, and 4%) were added to the diet. In an in vivo experiment, eight steers (average body weight = 597.1 ± 50.26 kg; average age = 23.8 ± 0.12 months) were assigned to two dietary groups, no MO (control) and MO (3% MO supplementation on a DM basis), for 186 days. The in vitro study revealed that 3% MO is an optimal dose, as there were decreases in the neutral detergent fiber and acid detergent fiber digestibility at 48 h (p < 0.05). The in vivo study showed increases in the feed efficiency and average daily gain in the 3% MO group compared to the control group on days 1 to 90 (p < 0.05). Regarding meat quality, the shear force produced by the longissimus thoracis muscle in steers from the 3% MO group was lower than that produced by the control group (p < 0.05). Interestingly, in terms of the fatty acid profile, higher concentrations of C22:6n3 were demonstrated in the subcutaneous fat and higher concentrations of C18:3n3, C20:3n3, and C20:5n3 were found in the intramuscular fat from steers fed with 3% MO (p < 0.05). Our results indicate that supplementation with 3% MO supplements improves the growth performance and meat quality modulated by the omega-3 fatty acid content of meat in Korean native steers.

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