Effect of dietary sunflower oil and vitamin E on Beef cattle performance, carcass characteristics and meat quality

2003 ◽  
Vol 83 (1) ◽  
pp. 53-66 ◽  
Author(s):  
P. S. Mir ◽  
T. A. McAllister ◽  
S. Zaman ◽  
S. D. Morgan Jones ◽  
M. L. He ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Meat Quality ◽  
Sunflower Oil ◽  
Carcass Characteristics ◽  
Gas Production ◽  
The Other ◽  
Longissimus Muscle ◽  
Dietary Treatments

In the present study, we tested the hypothesis that feeding sunflower oil (SFO) containing about 70% linoleic acid would increase conjugated linoleic acids (CLA) content of beef and that the increased CLA levels would improve meat shelf life. Two feeding trials were conducted to determine the effect of SFO supplementation on beef production , carcass characteristics and meat quality parameters. In addition, the visual aspects of beef quality in retail display as influenced by dietary vitamin E were compared with that of the increased CLA derived from dietary SFO. In exp. 1, 72 finishing steers (465 ± 9 kg) were individually fed one of four dietary treatments: an unsupplemented control finishing diet, the control diet supplemented with 6% SFO, 500 IU head-1 d-1 vitamin E or a combination of 6% SFO and 500 IU head-1 d-1 vitamin E for 95 d. Data from in vitro gas production from the diets indicated that oil inclusion reduced rate and lag time prior to initiation of gas production. Dry matter intake (DMI) declined (P < 0.05) due to dietary treatments without affecting average daily gain or feed conversion efficiency. Meat from steers fed all supplements was less red, more discolored and less acceptable after 2 d storage in a display case. In exp. 2, 40 steers (412.5 ± 11 kg), in individual pens, were used in a second completely randomized design experiment to evaluate the effect of supplementation of steam-rolled barley based finishing diets with 0, (CON) 3 or 6% SFO or 500 IU head-1 d-1 vitamin E on performance, carcass, meat characteristics, and fatty acid composition of beef. No difference (P > 0.05) in final liveweight, DMI, average daily weight gain (ADG) and feed efficiency (FE) of steers fed diets was found. Carcass grade fat was higher (P < 0.05) in steers fed the 6% SFO diet than the other diets. Retail acceptance score of meat obtained from steers fed 6% SFO was higher than from steers fed other diets (P < 0.05). In both experiments, the fatty acid composition of the meat indicated that C16:0 and C16:1 fatty acid levels were lower (P < 0.05) while C18:2 was higher (P < 0.05) in longissimus muscle of steers fed 6% SFO than the other diets. CLA content in fat from longissimus muscle was higher in steers fed the 6% SFO than control diets (3.5 vs. 3.0 mg g-1 in exp. 1 and 3.5 vs. 2.0 mg g-1 in exp. 2; P < 0.05). Hence supplementing feedlot diets with SFO for up to 108 d can increase CLA composition of beef. Positional distribution of fatty acids indicated that the majority of the CLA was in the sn-2 position of the triacyglycerol molecule. Key words: Beef cattle, conjugated linoleic acid, fatty acids, meat quality, sunflower oil, vitamin E

scholarly journals Effects of vitamin E, an oil blend and L-Arginine on breast meat from broiler chickens

2021 ◽  
Vol 50 (5) ◽  
Author(s):  
J. Khatun ◽  
T. C. Loh ◽  
H. L. Foo ◽  
H. Akit ◽  
R. Mohamad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Meat Quality ◽  
Palm Oil ◽  
Sunflower Oil ◽  
The Other ◽  
Breast Meat ◽  
Free Thiol ◽  
Oil Blend

The study examined the effects of supplementing vitamin E on the fatty acid profile and breast meat quality of broilers fed diets containing an oil blend and L-Arginine. Two hundred sixteen Cobb 500 one-day-old broilers were randomly allocated to six treatments, namely T1: 6% palm oil (control); T2: blend of 4% palm oil and 2% sunflower oil + 0.25% L-Arginine (positive control); T3: T2 with 20 mg/kg vitamin E added; T4: T2 with 50 mg/kg vitamin E added; T5: T2 with 100 mg/kg vitamin E added; and T6: T2 supplemented with 150 mg/kg vitamin E. Relative to T1, the other diets increased growth rate and improved feed conversion ratio (FCR) similarly. Linoleic, arachidonic, and polyunsaturated fatty acids were greater and palmitic and saturated fatty acids were lower in the meat of birds fed T2–T6 relative to T1. Supplementation of vitamin E reduced drip loss (DL) and increased redness, tenderness, free thiol content, and the oxidative stability of meat during storage at 4 °C. Regardless of diet, free thiol, redness and Warner-Bratzler shear force (WBSF) value decreased significantly, whereas the carbonyl content, thiobarbituric acid-reactive substances (TBARS), and DL of breast meat increased over the ageing period. In conclusion, relative to T1, the other diets were effective in improving growth performance and meat quality during post-mortem storage Key words: fatty acid profile, free thiol, lipid oxidation, palm oil, protein oxidation, sunflower oil

scholarly journals Karakteristik dan Potongan Komersial Karkas Domba Muda Umur lima Bulan Dengan Ransum Komplit yang disuplementasi Minyak bunga matahari

2019 ◽  
Vol 17 (3) ◽  
pp. 78-82
Author(s):  
Lilis Khotijah ◽  
Tuti Suryati ◽  
M Fandi
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Sunflower Oil ◽  
Sunflower Seed ◽  
Seed Oil ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Animal Science ◽  
Sunflower Seed Oil ◽  
Meat Science

The aim of the study was to evaluate the effect of graded levels of sunflower seed oil (SSO) supplementation on lamb five-month-old carcass characteristics and commercial cuts.   Used 18 local male lambs, weaned, aged about 2 months, weight (10.21 ± 2.29 kg).  Experimental design used group random design. Each group of sheep get a complete ration with a different level of sunflower seed oil (SSO), namely (P0) = 0% SSO (control); (P1) = 4% SSO; (P2) = 6% SSO.  After animal five old age or 90 days feeding, randomly selected tree animals from each group were slaughtered The measured parameters include, weight slaughter, carcasses composition (meats, bones, fats), and commercial cuts of  carcasses (leg, loin, shoulder, breast, neck, shank, flank, rack).  The observation showed that the parameters are not affected by the treatment.    It can be concluded that the addition of 6% sunflower oil in a complete ration keeping the characteristics and commercial cut of local lamb. Key words:   slaughter weight, carcass composition, lamb, sunflower seed oil DAFTAR PUSTAKA [AUS-MEAT]. 2005. Sheep Meat.   ISBN 0 9578793 69.  https://www.ausmeat.com.au/media/1275/9-sheepmeat.pdf. Diunduh 15 Juni 2019. [BSN] Badan Standardisasi Nasional Indonesia. 2008. Mutu Karkas dan Daging Kambing/Domba. Standar Nasional Indonesia. 3925. Jakarta (ID): Badan Standardisasi Nasional Indonesia [NRC] National Research Council. 2007. Nutrient Requirements of Small Ruminants: Sheep, Goats, Cervids, and New World Camelids. Washington DC (US): The National Academies Pr. Ensminger M E. 2002. Sheep and Goat Science. Illinois (US): Interstate Publisher. Francisco A, Dentinho MT, Alves SPP, Portugal V,  Fernandes F, Sengo S, Jerónimo E, Oliveira MA, Costa P, Sequeira A, Bessa RJB, Santos-Silva J.  2015.  Growth performance, carcass and meat quality of lambs supplemented with increasing levels of a tanniferous bush (Cistus ladanifer L.) and vegetable oils.  Meat Science. 100, p. 272-282. https://doi.org/10.1016/j.meatsci.2014.10.014 Gatenby RM, Doloksaribu M, Bradford GE, Romjaii GE, Batubara L, Mirza I. 1995. Reproductive performance of sumatera and hair sheep crossbred ewes. SR-CRSP Annual Report 1994 - 1995, Sungai Putih, Sumatera Utara. González L, Moreno T, Bispo E, Dugan MER, Franco D. 2014. Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves.  Meat Science. 96 (2): Part A. https://doi.org/10.1016/j.meatsci.2013.09.027 Hendri. 1986. Studi perbandingan distribusi perdagingan kambing kacang dan domba priangan pada dua tingkat umur. Karya Ilmiah. Fakultas Peternakan. Institut Pertanian Bogor. Herman R. 1993. Perbandingan pertumbuhan komposisi tubuh dan karkas antara domba Priangan dan Ekor Gemuk. [disertasi]. Fakultas Pasca sarjana. Institut Pertanian Bogor. Bogor. Lambuth TR, Kemp JD, Glimp HA.  1970. Effect of rate of gain a slaughter weight on lamb carcass composition. Journal of  Animal Science. 30: 27-35. Marinova P, Banskalieva, VS Alexandrov, Tzvetkova S, Stanchev V. 2001.  Carcass Composition and meat qulity of kids fed sunflower oil supplemented diet.  Small Rumminant Resources. 42 (3): 217-22. https://doi.org/10.1016/S0921-4488(01)00245-0. Mir PS, McAllister TA, Zaman S, Morgan Jones, SD, He ML, Aalhus JL, Jeremiah LE, Goonewardene LA, Weselake RJ and Mir Z. 2003. Effect of dietary sunflower oil and vitamin E on beef cattle performance, carcass characteristics and meat quality. Canada Journal of  Animal Science. 83: 53–66 Morgado E, Ezequiel JMB, Galzerano L,  Sobrinho S. 2013. Performance and carcass characteristics of lambs fed with carbohydrate sources associated to sunflower oil. Bioscience Journal. 29 (3): 712-720  Purbowati E, Sutrisno CI, Baliarti E,  Budhi SPS,  Lestariana W. 2006. Karakteristik fisik otot longissimus dorsi dan biceps femoris domba lokal jantan yang dipelihara di pedesaan pada bobot potong yang berbeda. Jurnal Protein. 13(2):147-153 Rasmani. 2010. Komposisi fisik dan potongan komersial karkas domba lokal jantan pada tingkat kecepatan pertumbuhan yang berbeda dengan pemeliharaan secara intensif. Bogor (ID): IPB. Rousset-Akrim S, Young OA,  Berdague JL. 1997. Diet and growth effects in   panel assessment of sheepmeat odour and flavour. Meat Science. 45:169-181. Supriyati. 2012. Pertumbuhan kambing Peranakan Etawah prasapih yang diberi susu pengganti. Jurnal Ilmu Ternak dan Veteriner. 17(2): 142-151. Rahayu, S, Astuti DA, Satoto KB, Priyanto R,  Khotijah L , Suryati  T,  Baihaqi M  2011. Produksi domba balibu UP3 Jonggol melalui  strategi perbaikan pakan berbasis Indigofera sp. dan limbah tauge.  Laporan Penelitian Unggulan Fakultas. IPB, Dirjendikti Kementrian Pendidikan Nasional. Radunz, AE, Wickersham LA, Loerch SC, Fluharty FL, Reynolds CK, and Zerby HN. 2009. Effects of dietary polyunsaturated fatty acid supplementation on fatty acid composition in muscle and subcutaneous adipose tissue of lambs. Journal of Animal Science. 87: 4082-4091. Wiryawan KG, Astuti DA, Priyanto R, Suharti S. 2009. Optimalisasi pemanfaatan rumput dan legum pohon terhadap performa, produksi, dan kualitas daging domba jonggol. Laporan Penelitian.  Bogor (ID): Fakultas Peternakan IPB

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

1990 ◽  
Vol 70 (4) ◽  
pp. 1041-1051 ◽  
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

Effect of management strategy on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in crossbred steers

2002 ◽  
Vol 82 (1) ◽  
pp. 49-57 ◽  
Author(s):  
F. L. Laborde ◽  
I. B. Mandell ◽  
J. J. Tosh ◽  
J. G. Buchanan-Smith ◽  
J. W. Wilton
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Management Strategy ◽  
Management Strategies ◽  
Carcass Characteristics ◽  
Carcass Composition ◽  
Longissimus Muscle

Crossbred steers (n = 136) were used to evaluate the effect of management strategy on growth performance, carcass characteristics, and fatty acid composition and palatability attributes of beef. Management strategies included: (1) high grain (75% high moisture corn) finishing (HG), or (2) backgrounding with restricted feeding of an alfalfa silage ration for 112 d, followed by HG until slaughter (BKG). Steers were slaughtered at 8–10 mm ultrasound backfat. Backgrounding increased (P < 0.001) days on feed and decreased (P < 0.01) days on grain, average daily gain and longissimus muscle area compared with the HG regime. Slaughter weight, intramuscular fat content, and marbling score were unaffected (P > 0.10) by management strategy. Longissimus muscle palatability attributes and shear force did not differ (P > 0.10) between management strategies, whereas BKG increased (P < 0.03) softness, overall tenderness, chewiness, and rate of breakdown scores, and decreased (P < 0.09) juiciness scores in semitendinosus muscle. Backgrounding increased (P < 0.05) conjugated linoleic acid (CLA), total monounsaturated fatty acids, and 1193 polyunsaturated fatty acid (PUFA), and decreased (P < 0.05) total saturated fatty acids (SFA), and 1196 PUFA content of beef. While the change in quantitative and qualitative fatty acid composition of beef is in line with current dietary recommendations for humans, the magnitude of these changes was minimal. Key words: Beef cattle, diets, carcass composition, fatty acids, longissimus muscle, palatability attributes

scholarly journals Inclusion of Sunflower Oil in the Bovine Diet Improves Milk Nutritional Profile

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 481 ◽  
Author(s):  
Márcia Salles ◽  
Léa D’Abreu ◽  
Luiz Júnior ◽  
Marcelo César ◽  
Judite Guimarães ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Dairy Cows ◽  
Fatty Acid Profile ◽  
Sunflower Oil ◽  
Control Diet ◽  
Alpha Linolenic Acid ◽  
Organic Selenium

Milk and its derivatives are important foods that contribute to daily nutrient requirements and improve consumers’ health. This study evaluated the effects of supplementing the diet of lactating dairy cows with sunflower oil (SFO), selenium, and vitamin E on the milk’s fatty acid profile and fat oxidative stability as well as the acceptability of the milk by consumers. For this purpose, 32 Jersey dairy cows were allocated to four treatment groups for 60 days, as follows: C (control diet); A (3.5 mg/kg DM (dry matter) organic selenium + 2000 IU vitamin E/cow per day); O (4% SFO DM); OA (equal doses of A and O treatments). The inclusion of SFO decreased the contents of 10:0, 10:1, 11:0, 12:0, 12:1, 14:0, and 9c-14:1 fatty acids as well as odd- and branched-chain fatty acids (13:0, iso 13:0, anteiso 13:0, 15:0, iso 15:0, and 17:0). There was also a tendency for 8:0 and 16:0 fatty acid concentrations to decrease when SFO was included in the cows´ diet. SFO decreased the concentration of 10:0 to 15:0 fatty acids in milk. The sum of the conjugated linoleic acids (CLAs), conjugated alpha-linolenic acid intermediates (CLnAs; 18:3 ω6 + 18:3 ω3), and 22:0 fatty acids in milk tended to increase, and there were significant increases in 18:0 and 9c11t-18:2 with SFO. In terms of the effects of SFO on the health-related lipid indices, the atherogenicity index tended to decrease and h/H tended to increase. When cows were supplemented with antioxidants, the concentration of 20:2 fatty acids decreased, the 6 + 7 + 8 + 9t-18:1, 16t-18:1, 20:0, 22:2, and 24:0 fatty acid concentrations increased, and there was a trend for the 22:1 ω9 fatty acid concentration to increase with antioxidants plus oil. There was a tendency for ω6 fatty acids and ω6/ω3 to increase with milk treated with antioxidants plus oil. The oxidative stability of milk was not influenced by the presence of SFO or antioxidants in the diet of dairy cows. Consumers desired the color and mouthfeel of the milk that was treated with SFO. Cows fed with 4% sunflower oil produced milk with an improved fatty acid profile for human nutrition, containing a higher CLA content and an improved ratio of hypocholesterolemic and hypercholesterolemic fatty acids, without increasing the milk’s susceptibility to oxidation. The milk was also rated as being more acceptable by consumers.

scholarly journals Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

2015 ◽  
Vol 58 (1) ◽  
pp. 107-113 ◽  
Author(s):  
K. Nuernberg ◽  
G. Nuernberg ◽  
A. Priepke ◽  
D. Dannenberger
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Meat Quality ◽  
Ph Value ◽  
Quality Parameters ◽  
Sea Buckthorn ◽  
Control Group ◽  
Longissimus Muscle ◽  
Finishing Diets

Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12%; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12% SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 μg g−1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

scholarly journals Mesquite Pod (Prosopis Juliflora) meal on Meat Quality of Pasture-Finishing Lambs

2021 ◽  
Author(s):  
Mário Sergio Fernandes Soares Junior ◽  
Kennyson Alves de Souza ◽  
Bruna de Jesus Almeida ◽  
Fabiana Lana de Araújo ◽  
Cristiane Simplício da Silva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Monounsaturated Fatty Acids ◽  
Eicosatrienoic Acid ◽  
Prosopis Juliflora ◽  
Panicum Maximum ◽  
Dietary Treatments

Abstract This study was carried out to evaluate the best inclusion level and the effects of mesquite pod (Prosopis juliflora) meal on carcass characteristics and meat quality for lambs finished in pasture. Forty male, non-castrated, crossbred Santa Inês lambs, with an initial body weight (24.2 ± 3.1 kg), and approximately 120-days old. The animals were kept in a total area of ​​4 ha, divided in 4 paddocks of 0.62 ha each (10 animals/paddocks), on pastures of Massai (Panicum maximum cv. massai) with drinkers and feeders during the finishing phase. Dietary treatments based on levels of corn ground replacement for mesquite pod meal included: CON – Without mesquite pod meal; MPM25 – 250 g/kg of mesquite pod meal; MPM50 – 500 g/kg of mesquite pod meal; and MPM75 – 750 g/kg of mesquite pod meal. No treatment effects were detected (P> 0.05) for carcass measures, carcass characteristics, chemical composition of longissimus thoracis muscle, tissue composition, and lipid oxidation. Lamb meat color values, such as lightness (L*) and yellowness (b*) were not affected (P> 0.05) by mesquite pod meal replacement on the diets, whereas for redness (a*), HUE, and crhoma were influenced (P< 0.05). Palmitic acid had a quadratic effect, while oleic acid, eicosatrienoic acid, saturated fatty acids, monounsaturated fatty acids, and PUFA:SFA had a linear course (P< 0.05). In conclusion the mesquite pod meal can be used as an energy feed source up to 750 g/kg of dry matter in the diet, without changing the carcass characteristics and meat quality of lambs finished in pasture.

Growth and carcass characteristics of three lamb genotypes finished on the same level of feeding

2000 ◽  
Vol 70 (1) ◽  
pp. 51-61 ◽  
Author(s):  
L. O. W. McClintont ◽  
A. F. Carson
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Fatty Acid ◽  
Weight Gain ◽  
Polyunsaturated Fatty Acids ◽  
Body Weight Gain ◽  
Saturated Fatty Acids ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Ash Content

AbstractThis study investigated the efficiency of growth and the carcass characteristics of 24 Greyface (Border Leicester × Scottish Blackface), 24 Texel (12 purebred and 12 Texel × Texel-Greyface) and 24 Rouge (12 purebred and 12 Rouge × Rouge-Greyface) lambs finished on the same level of feeding. The efficiency of live-weight gain (kg/MJ) was higher in Greyface compared with Texel lambs (P< 0·01). The efficiency of empty body-weight gain (kg/MJ) was higher in Greyface (P< 0·01) and Rouge (P< 0·05) compared with Texel lambs. The efficiency of carcass gains (kg/MJ) tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·07). The efficiency of non-carcass component gains (kg/MJ) was also higher in Greyface compared with Texel lambs (P0·05). Carcass water, protein, lipid and ash gains did not vary significantly between the genotypes, however carcass energy gain tended to be higher in Greyface and Rouge compared with Texel lambs (P= 0·08). The relative proportions of water, protein, lipid and ash in carcass gains did not vary significantly between the genotypes. At the end of the experiment carcass water content was higher in Texel compared with Greyface lambs (P< 0·05) and carcass ash content was lower in Texel compared with Greyface (P< 0·01) and Rouge (P< 0·05) lambs. The concentration of saturated fatty acids was higher in Greyface compared with Rouge lambs (P< 0·001) and higher in Rouge compared with Texel lambs (P< 0·05). Monounsaturated fatty acid concentrations were higher in Rouge compared with Greyface lambs (P< 0·05) and higher in Texel compared with Rouge lambs (P< 0·001). Polyunsaturated fatty acid concentrations were higher in Rouge and Texel compared with Greyface lambs (P< 0·01). The ratio of n-6:n-3 fatty acids was lower in Rouge compared with Greyface lambs (P< 0·05).The efficiency of empty body gain was higher in male compared with female lambs (P< 0·05). Carcass water (P< 0·01) and protein (P< 0·05) gains were higher in male lambs. At the end of the experiment male carcasses contained a higher content of water (P< 0·05), protein (P< 0·01) and ash (P= 0·07), and a lower lipid (P< 0·05) and energy (P< 0·001) content. Carcass lipids from male lambs contained a higher concentration of polyunsaturated fatty acids (P< 0·001) and tended to contain a lower concentration of saturated fatty acids (P = 0·06).

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

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