Published March 22, 2012
| Version 13519
Journal article
Open
Effect of Dietary Linseed Oil Soap on Lamb Meat
Creators
Description
Theexperiment was carried out with 2x5 male Merino lambs raised under intensive conditions to investigate the effect of dietary calcium soap of linseed oil on the color and fatty acid composition of longissimusdorsi muscle. Control lambs fed a basal diet and the experimental lambs consumed a diet supplemented with 3% calcium soap of linseed oil. The color values (L*, a*, b* a*/b* and chroma) were not influenced by dietary treatment. The MUFA proportion reduced, SFA and PUFA content did not alter. As expected, the linolenic (C18:3 n3) and thusthe n-3 content significantly improved by linseed supplement (0.47 and 0.81; 0.78 and 1.16 in control and in experimental samples, respectively). Other n-3 and n-6 fatty acids had similar valuestocontrol samples. The n- 6/n-3 ratio was significantly narrower in the experimental group (6.31 vs. 9.38) but the P/S ratio did not differ betweenthe two groups.In conclusion calcium soap of linseed oil seems to be a suitable supplement form of n-3 fatty acids to improve the nutritive value of lamb meat.
Files
13519.pdf
Files
(72.0 kB)
| Name | Size | Download all |
|---|---|---|
|
md5:48ef98c57bf19bafe1fc2904fec9bd1e
|
72.0 kB | Preview Download |
Additional details
References
- U. Wahrburg,"What are the health effects of fat?"Eur.J.Nutr.,2004,pp. I/6-I/11.
- P. Chanmugam, M. Boudreau, T. Boutte, R. S. Park, J. Hebert, L. Berrio, D. H. Hwang, "Incorporation of different types of n-3 fatty acids into tissue lipids of poultry", Poult. Sci.,1992, pp. 516-521.
- W. Zollitsch, W. Knaus, F. Aichinger, F. Lettner, "Effects of different dietary fat sources on performance and carcass characteristics of broilers", Anim. Feed Sci. Technol., 1997, pp. 63-73.
- A. Rebole, M L. Rodriguez, L. T. Ortiz, C. Alzueta, C. Centeno, A. Viveros, A. Brenes, I. Arija, "Effect of high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat", Br. Poultry Sci., 2006, pp. 581-591.
- M. Enser, R. I. Richardsona, J.D. Wood, B.P. Gill, P.R. Sheard, "Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages", Meat Sci., 2000, pp. 201-212.
- M. Juárez M.E.R. Dugan , N. Aldai, J.L. Aalhus, J.F. Patience, R.T. Zijlstra, A.D. Beaulieu, "Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower-finisher pigs", Meat Sci., 2010, pp. 578- 584.
- A. DalleZotte, "Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality", Livest. Prod. Sci., 2002, pp. 11-32.
- M. Colin, N. Raguenes, G. Le Berre, S. Charrier, A. Y. Prigent, "Influence of the increase of omega 3 fatty acid level in the feed by extruded flax seed incorporation (Tradi-Lin) on meat lipids and hedonic characteristics of the rabbit retail cuts", in Proc. 11émes Journées de la RechercheCunicole, Paris, 2005, pp. 163-166.
- A. M. Wachira, L. A. Sinclair, R. G. Wilkinson, M. Enser, J. D. Wood, A. V. Fisher, "Effects of dietary fat source and breed on the carcass composition, n-3polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue",Br. J.Nutr., 2002, pp. 697- 709. [10] P. Bas, V. Berthelot, E. Pottier, J. Normand, "Effect of linseed on fatty acidcomposition of muscles and adipose tissues of lambs with emphasis on trans fatty acids",2007, Meat Sci., pp. 678-688. [11] V. Berthelot, P. Bas, P. Schmidely,"Utilization of extruded linseed to modifyfatty composition of intensively-reared lamb meat: effect of associated cereals(wheat vs corn) and linoleic content of diet. Meat Sci., 2010, 114-124. [12] Y. S. Peng, M. A. Brown, J. P. Wu, Z. Liu, "Different oilseed supplements alter fatty acid composition of different adipose tissues of adult ewes", Meat Sci., 2010, pp. 542-549. [13] E. N. Ponnampalam, A. J. Sinclair, A. R. Egan, G. R. Ferrier, B. J. Leury, "Dietary manipulation of muscle long-chain omega-3 and omega- 6 fatty acids and sensory properties of lamb meat" 2002, Meat Sci., pp. 125-132. [14] T. Castro, T. Manso, A. R. Mantec├│n, J. Guirao, V. Jimeno, "Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements", 2005, Meat Sci., pp. 757-764. [15] A. Arana, J A. Mendizabal, M. Alz├│n, P. Eguinoa, M. J. Beriain, A. Purroy, "Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition", 2006, Small Rumin Res., 2006, pp.75-83. [16] E. Bene, L. Hunyadi, E. Lindner, E. Vépy, L. Hask├│, Szappanokésmos├│szerek (Soaps and detergent agents). Budapest,MűszakiKönyvkiad├│, 1957, pp. 102-112. [17] R. Mirshekar, B. Dastar, B. Shabanpour, "Effect of rosemary, Echinacea, green tea extracts and ascorbic acid on broiler meat quality", 2009, Pakistan J. Biol. Sci., pp. 1069-1074. [18] E. N. Ponnampalam, G.R. Trout, A. J. Sinclair, A. R. Egan, B. J. Leury, "Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation", 2001, Meat Sci., pp. 151-161. [19] V. Berthelot, P. Bas, E. Pottier, J. Normand, " The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous fatty acid composition of indoor lambs", 2011, Meat Sci., submitted for publication [20] M. T. Dı'az, S. Velasco, V. Can˜eque, S. Lauzurica, F. Ruiz de Huidobro, C. Pe'rez, J. Gonza'lez, C. Manzanares, "Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality", 2002,Small Rumin Res.,pp. 257-268. [21] S. Velasco, V. Can╦£eque, S. Lauzurica, C. Pe'rez, F. Huidobro, " Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture", 2004,Meat Sci., pp. 457-465. [22] J. S. Elmore, S. C. Cooper, M. Enser, D. S. Mottram, L. A. Sinclair, R. G. Wilkinson, J. D. Wood, " Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb", 2005, Meat Sci., pp. 233-242. [23] Department of Health "Nutritional aspects of cardiovascular disease. Report onHealth and Social Subjects no. 46., HMSO, London, 1994