Effects of Feeding Patterns of Low Lysine Diets and Adding of Sweet-Potato Crumbs on Fatty Acid Content of Backfat and Thiobarbituric Acid Reactive Substance in Longissimus Dorsi Muscle of Growing-Finishing Pig

The enhancement of health-beneficial omega-3 long–chain (≥C20) polyunsaturated fatty acid (n-3 LC-PUFA) contents in the muscle, liver, heart, and kidney of Australian prime lambs through pasture grazing and supplementation with oil infused pellets was investigated. Forty-eight first-cross prime lambs were randomly assigned into a split-plot design with pasture type as the main plot effect and pellet supplementation as a sub-plot effect in a feeding trial that lasted for nine weeks. The n-3 LC-PUFA content in Longissimus dorsi muscle of all lambs was well above the 30 mg threshold for “omega-3 source” nutrition claim under the Australian Food Standards and Guidelines. Pasture type impacted the fatty acid contents in muscle, heart, and kidney of prime lambs. Lambs grazing cocksfoot grass only had high 18:3n-3 (ALA) and n-3 LC-PUFA contents (67.1 mg/100 g and 55.2 mg/100 g, respectively) in the Longissimus dorsi muscle, which was not significantly different (p > 0.8990) from the contents of lambs grazing only lucerne. Supplementation of pellets with or without oil infusion to grazing lambs generally decreased the ALA and n-3 LC-PUFA contents and increased the n-6/n-3 ratio in the Longissimus dorsi muscle. The fatty acid content in the internal organs of grazing lambs was also affected by pellet supplementation. The liver and kidney of grazing lambs were both “good sources” (60 mg/100 g) of omega-3. The cocksfoot grass showed considerable potential for producing healthy, premium quality meat with high contents of n-3 and n-3 LC-PUFA, which may consequently enhance the omega-3 intake of Australian lamb consumers.

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Enhanced Omega-3 Polyunsaturated Fatty Acid Contents in Muscle and Edible Organs of Australian Prime Lambs Grazing Lucerne and Cocksfoot Pastures

10.20944/preprints201811.0097.v1 ◽

2018 ◽

Author(s):

Hung V. Le ◽

Quang V. Nguyen ◽

Don V. Nguyen ◽

Bunmi S. Malau-Aduli ◽

Peter D. Nichols ◽

...

Keyword(s):

Fatty Acid ◽

Polyunsaturated Fatty Acid ◽

Fatty Acid Content ◽

Chain Polyunsaturated Fatty Acid ◽

Longissimus Dorsi ◽

Omega 3 ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Liver And Kidney ◽

Main Plot

The enhancement of health-beneficial omega-3 long chain polyunsaturated fatty acid (n-3 LC-PUFA) contents in the muscle, liver, heart and kidney of Australian prime lambs through pasture grazing and supplementation with oil infused pellets was investigated. Forty-eight first-cross prime lambs were randomly assigned into a split-plot design with pasture type as the main plot effect and pellet supplementation as a sub-plot effect in a feeding trial that lasted for nine weeks. The n-3 LC-PUFA content in Longissimus dorsi muscle of all lambs was well above the 30 mg threshold for “omega-3 source” nutrition claim under the Australian Food Standards and Guidelines. Pasture type impacted the fatty acid contents in muscle, heart and kidney of prime lambs. Lambs grazing cocksfoot only had the highest 18:3n-3 (ALA) and n-3 LC-PUFA contents (67.1 mg/100g and 55.2 mg/100 g, respectively). Supplementation of pellets with or without oil infusion to grazing lambs decreased the ALA and n-3 LC-PUFA contents and increased n-6/n-3 ratio in Longissimus dorsi muscle. The fatty acid content in internal organs of grazing lambs was also affected by pellet supplementation. The liver and kidney of grazing lambs were both “good sources” (60 mg/100 g) of omega-3. The cocksfoot grass showed considerable potential for producing healthy, premium quality meat with high contents of n-3 and n-3 LC-PUFA which may consequently enhance the omega-3 intake of Australian lamb consumers.

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Applied Sciences ◽

10.3390/app11010188 ◽

2020 ◽

Vol 11 (1) ◽

pp. 188

Author(s):

Piotr Skałecki ◽

Agnieszka Kaliniak-Dziura ◽

Piotr Domaradzki ◽

Mariusz Florek ◽

Ewa Poleszak ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Raw Materials ◽

Fatty Acid Content ◽

Calorific Value ◽

Thiobarbituric Acid ◽

Acid Value ◽

Sensory Properties ◽

Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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Changes of the fatty acid composition and malondialdehyde concentration in rabbit Longissimus dorsi muscle after regular electrical stimulation

Meat Science ◽

10.1016/j.meatsci.2003.11.013 ◽

2004 ◽

Vol 67 (3) ◽

pp. 427-432 ◽

Cited By ~ 7

Author(s):

A Szabó ◽

M Mézes ◽

A Dalle Zotte ◽

Zs Szendrő ◽

R Romvári

Keyword(s):

Fatty Acid Composition ◽

Electrical Stimulation ◽

Fatty Acid ◽

Acid Composition ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle

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Estimates of genetic parameters for fatty acid compositions in the longissimus dorsi muscle of Hanwoo cattle

animal ◽

10.1017/s1751731117001872 ◽

2018 ◽

Vol 12 (4) ◽

pp. 675-683 ◽

Cited By ~ 5

Author(s):

M.S.A. Bhuiyan ◽

D.H. Lee ◽

H.J. Kim ◽

S.H. Lee ◽

S.H. Cho ◽

...

Keyword(s):

Fatty Acid ◽

Genetic Parameters ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Hanwoo Cattle ◽

Fatty Acid Compositions

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Fatty acid composition of the longissimus dorsi muscle in crossbred steers fed different sources of fatty acids

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982012000700021 ◽

2012 ◽

Vol 41 (7) ◽

pp. 1706-1712 ◽

Cited By ~ 1

Author(s):

Gabriela Aferri ◽

Paulo Roberto Leme ◽

Angélica Simone Cravo Pereira ◽

Saulo da Luz e Silva ◽

Soraia Marques Putrino ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Different Sources

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Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

Canadian Journal of Animal Science ◽

10.1139/cjas-2018-0008 ◽

2019 ◽

Vol 99 (1) ◽

pp. 15-23 ◽

Cited By ~ 1

Author(s):

Wangjing Liu ◽

He Ding ◽

Khas Erdene ◽

Renwei Chen ◽

Qier Mu ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Meat Quality ◽

Control Diet ◽

Saturated Fatty Acids ◽

Basal Diet ◽

Longissimus Dorsi ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Meat Flavor

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

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