Nutritional value and sensory characteristics ofmeat eating quality of Australian prime lambs supplemented with pelletedcanola and flaxseed oils: Fatty acid profiles of muscle and adipose tissues

Aduli Enoch Othniel Malau-Aduli

Abstract


The effects of canola or flaxseed oil dietary supplementation on Longissimus thoracis et lumborum (LTL) muscle and visceral adipose tissue fatty acid (FA) profiles and meat sensory traits in Australian prime lambs from different breeds were investigated. Sixty lambs were fed one of the following pellet treatments: no oil (Control), 2.5% canola, 5% canola, 2.5% flaxseed and 5% flaxseed, balanced by breed (purebred Merino, and first-cross lambs from Corriedale rams mated to Merino ewes and White Suffolk rams mated to Corriedale ewes). Lambs were individually supplemented daily with 1 kg of oil-enriched wheat-based pellets throughout the 7-week feeding trial, after a 3-week adjustment period and had unlimited access to water and lucerne hay. At the end of the feeding trial, all animals were slaughtered. From each carcass, an LTL muscle sampled at the 12/13th rib interface and a visceral adipose tissue sample from the liver area were taken and subjected to fatty acid analysis. Another LTL muscle sample was removed and utilised for sensory evaluation of meat eating quality. The inclusion of 5% flaxseed oil significantly decreased n-6/n-3 ratio in both tissues. The muscle from lambs fed 5% oil supplements had higher omega-3 long-chain polyunsaturated FA (n-3 LC-PUFA) contents and reached the claimable health-benefitting value without deleterious sensory effects. The n-3 LC-PUFA component in visceral adipose tissue was negligible. Tissue FA profiles and sensory quality were influenced by breed. There were significant interactions between oil supplementation and lamb breed on some visceral adipose FA and meat juiciness. These findings indicate that a combination of dietary manipulation and lamb genetics can be used as an effective management tool to deliver a nutritionally improved n-3 LC-PUFA lamb to consumers.

Keywords


Omega-3 fatty acids; prime lamb; oil supplementation; muscle; adipose tissue; meat sensory eating quality

Full Text:

PDF

References


Go, A.S., Mozaffarian, D., Roger, V.L., Benjamin, E.J., Berry, J.D., Blaha, M.J., Dai, S., Ford, E.S., Fox, C.S., & Franco, S. (2014). Heart disease and stroke statistics--2014 update: a report from the American Heart Association. Circulation, 129(3), e28.

Mozaffarian, D. &Wu, J.H. (2012). (n-3) fatty acids and cardiovascular health: are effects of EPA and DHA shared or complementary? The Journal of Nutrition, 142(3), 614S-625S.

Gould, J.F., Smithers, L.G., & Makrides, M. (2013). The effect of maternal omega-3 (n− 3) LCPUFA supplementation during pregnancy on early childhood cognitive and visual development: a systematic review and meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition, 97(3), 531-544.

Innis, S.M. (2011), The developing brain and dietary omega-3 fatty acids. in Handbook of Behavior, Food and Nutrition. Springer: New York, USA, 2069-2087.

National Health and Medical Research Council (2006). Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes. Australian Government, Canberra, Australia.

Nichols, P.D., Petrie, J., & Singh, S. (2010). Long-chain omega-3 oils–an update on sustainable sources. Nutrients, 2(6), 572-585.

Howe, P., Meyer, B., Record, S., & Baghurst, K. (2006). Dietary intake of long-chain ω-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition, 22(1), 47-53.

Pereira, P.M.d.C.C. &Vicente, A.F.d.R.B. (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science, 93(3), 586-592.

Clayton, E.H., (2014). Graham Centre Monograph No. 4: Long-chain omega-3 polyunsaturated fatty acids in ruminant nutrition: benefits to animals and humans, T. Nugent & C. Nicholls, Editors., NSW Department of Primary Industries, Wagga Wagga, Australia.

Cooper, S., Sinclair, L., Wilkinson, R., Hallett, K., Enser, M., & Wood, J. (2004). Manipulation of the-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs. Journal of Animal Science, 82(5), 1461-1470.

Nute, G.R., Richardson, R.I., Wood, J.D., Hughes, S.I., Wilkinson, R.G., Cooper, S.L., & Sinclair, L.A. (2007). Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat. Meat Science, 77(4), 547-555.

Noci, F., Monahan, F.J., & Moloney, A.P. (2011). The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds. Animal, 5(01), 134-147.

Radunz, A., Wickersham, L., Loerch, S., Fluharty, F., Reynolds, C., & Zerby, H. (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(12), 4082-4091.

Ding, S., Meale, S., Alazzeh, A., He, M., Ribeiro, G., Jin, L., Wang, Y., Dugan, M., Chaves, A., & McAllister, T. (2016). Effect of Propionibacterium freudenreichii in diets containing rapeseed or flaxseed oil on in vitro ruminal fermentation, methane production and fatty acid biohydrogenation. Animal Production Science.

Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109(7), 710-732.

Robert, S.S., Singh, S.P., Zhou, X.-R., Petrie, J.R., Blackburn, S.I., Mansour, P.M., Nichols, P.D., Liu, Q., & Green, A.G. (2005). Metabolic engineering of Arabidopsis to produce nutritionally important DHA in seed oil. Functional Plant Biology, 32(6), 473-479.

Sinclair, L. (2007). Nutritional manipulation of the fatty acid composition of sheep meat: a review. The Journal of Agricultural Science, 145(05), 419-434.

Demirel, G., Wachira, A., Sinclair, L., Wilkinson, R., Wood, J., & Enser, M. (2004). Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue. British Journal of Nutrition, 91(04), 551-565.

Pethick, D. (2006) Eating quality of commercial meat cuts from Australian lambs and sheep. in Proceedings of the New Zealand Society of Animal Production.

Della Malva, A., Albenzio, M., Annicchiarico, G., Caroprese, M., Muscio, A., Santillo, A., & Marino, R. (2016). Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat. Small Ruminant Research, 135, 39-45.

De Brito, G.F., McGrath, S.R., Holman, B.W.B., Friend, M.A., Fowler, S.M., van de Ven, R.J., & Hopkins, D.L. (2016). The effect of forage type on lamb carcass traits, meat quality and sensory traits. Meat Science, 119, 95-101.

Girard, M., Dohme‐Meier, F., Silacci, P., Ampuero Kragten, S., Kreuzer, M., & Bee, G. (2015). Forage legumes rich in condensed tannins may increase n‐3 fatty acid levels and sensory quality of lamb meat. Journal of the Science of Food and Agriculture, 96(6), 1923–1933.

Erasmus, S.W., Hoffman, L.C., Muller, M., & van der Rijst, M. (2016). Variation in the sensory profile of South African Dorper lamb from extensive grazing systems. Small Ruminant Research, 144, 62-74.

Hopkins, D. &Mortimer, S. (2014). Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge. Meat Science, 98(3), 544-555.

Pannier, L., Gardner, G.E., Pearce, K.L., McDonagh, M., Ball, A.J., Jacob, R.H., & Pethick, D.W. (2014). Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Science, 96(2), 1076-1087.

Monaco, C.A., Freire, M.T.A., Melo, L., Rosa, A.F., Carrer, C.d.C., & Trindade, M.A. (2015). Eating quality of meat from six lamb breed types raised in Brazil. Journal of the Science of Food and Agriculture, 95(8), 1747-1752.

Safari, E., Fogarty, N., Ferrier, G., Hopkins, L., & Gilmour, A. (2001). Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment. Meat Science, 57(2), 153-159.

Mertens, D.R. (2002). Gravimetric determination of amylase-treated neutral detergent fiber in feeds with refluxing in beakers or crucibles: collaborative study. Journal of AOAC international, 85(6), 1217-1240.

Garnsworthy, P. &Unal, Y. (2004). Estimation of dry-matter intake and digestibility in group-fed dairy cows using near infrared reflectance spectroscopy. Animal Science, 79, 327-334.

Malau-Aduli, A.E.O., Holman, B.W.B., Kashani, A., & Nichols, P.D. (2016). Sire breed and sex effects on the fatty acid composition and content of heart, kidney, liver, adipose and muscle tissues of purebred and first-cross prime lambs. Animal Production Science, 56, 2122-2132.

Bligh, E.G. &Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37(8), 911-917.

Anderson, B., Kinsella, J., & Watt, B. (1975). Comprehensive evaluation of fatty acids in foods. II. Beef products. Journal of the American Dietetic Association, 67(1), 35-41.

Thompson, J.M., Gee, A., Hopkins, D.L., Pethick, D.W., Baud, S.R., & O’Halloran, W.J. (2005). Development of a sensory protocol for testing palatability of sheep meats. Australian Journal of Experimental Agriculture, 45(5), 469-476.

Wichchukit, S. &O'Mahony, M. (2015). The 9‐point hedonic scale and hedonic ranking in food science: some reappraisals and alternatives. Journal of the Science of Food and Agriculture, 95(11), 2167-2178.

Meilgaard, M.C., Carr, B.T., & Civille, G.V., Sensory evaluation techniques. 2007: CRC press.

Thompson, J.M., Pleasants, A.B., & Pethick, D.W. (2005). The effect of design and demographic factors on consumer sensory scores. Australian Journal of Experimental Agriculture, 45(5), 477-482.

Jerónimo, E., Alves, S.P., Prates, J.A., Santos-Silva, J., & Bessa, R.J. (2009). Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat. Meat Science, 83(3), 499-505.

Jandasek, J., Milerski, M., & Lichovnikova, M. (2014). Effect of sire breed on physico-chemical and sensory characteristics of lamb meat. Meat Science, 96(1), 88-93.

Dávila-Ramírez, J.L., Avendaño-Reyes, L., Macías-Cruz, U., Peña-Ramos, E.A., Islava-Lagarda, T.Y., Zamorano-García, L., Valenzuela-Melendres, M., Camou, J.P., & González-Ríos, H. (2016). Fatty acid composition and physicochemical and sensory characteristics of meat from ewe lambs supplemented with zilpaterol hydrochloride and soybean oil. Animal Production Science, doi: http://dx.doi.org/10.1071/AN15311

Wood, J., Enser, M., Fisher, A., Nute, G., Sheard, P., Richardson, R., Hughes, S., & Whittington, F. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4), 343-358.

Santos-Silva, J., Bessa, R.J.B., & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. Livestock Production Science, 77(2–3), 187-194.

Harnack, K., Andersen, G., & Somoza, V. (2009). Quantitation of alpha-linolenic acid elongation to eicosapentaenoic and docosahexaenoic acid as affected by the ratio of n6/n3 fatty acids. Nutrition and Metabolism, 6(8), 1-11.

Woods, V.B. &Fearon, A.M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review. Livestock Science, 126(1), 1-20.

Jerónimo, E., Alves, S.P., Martins, S.V., Prates, J.A., Bessa, R.J., & Santos-Silva, J. (2010). Effect of sodium bentonite and vegetable oil blend supplementation on growth, carcass quality and intramuscular fatty acid composition of lambs. Animal Feed Science and Technology, 158(3), 136-145.

Urrutia, O., Mendizabal, J., Insausti, K., Soret, B., Purroy, A., & Arana, A. (2015). Effect of linseed dietary supplementation on adipose tissue development, fatty acid composition, and lipogenic gene expression in lambs. Livestock Science, 178, 345-356.

Dohme, F., Fievez, V., Raes, K., & Demeyer, D.I. (2003). Increasing levels of two different fish oils lower ruminal biohydrogenation of eicosapentaenoic and docosahexaenoic acid in vitro. Animal Research, 52(4), 309-320.

Fievez, V., Dohme, F., Danneels, M., Raes, K., & Demeyer, D. (2003). Fish oils as potent rumen methane inhibitors and associated effects on rumen fermentation in vitro and in vivo. Animal Feed Science and Technology, 104(1–4), 41-58.

Sinclair, L., Cooper, S., Chikunya, S., Wilkinson, R., Hallett, K., Enser, M., & Wood, J. (2005). Biohydrogenation of n-3 polyunsaturated fatty acids in the rumen and their effects on microbial metabolism and plasma fatty acid concentrations in sheep. Animal Science, 81(02), 239-248.

Bessa, R.J., Alves, S.P., Jerónimo, E., Alfaia, C.M., Prates, J.A., & Santos‐Silva, J. (2007). Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs. European Journal of Lipid Science and Technology, 109(8), 868-878.

Doreau, M. &Ferlay, A. (1994). Digestion and utilisation of fatty acids by ruminants. Animal Feed Science and Technology, 45(3–4), 379-396.

Food Standards Australia New Zealand (2002), Standard 1.2.8 Nutrition Information Requirements. in Australia New Zealand Food Standards Code, Canberra, Australia, 68.

Ponnampalam, E., Butler, K., Pearce, K., Mortimer, S., Pethick, D., Ball, A., & Hopkins, D. (2014). Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Science, 96(2), 1095-1103.

Hopkins, D., Clayton, E., Lamb, T., van de Ven, R., Refshauge, G., Kerr, M., Bailes, K., Lewandowski, P., & Ponnampalam, E. (2014). The impact of supplementing lambs with algae on growth, meat traits and oxidative status. Meat Science, 98(2), 135-141.

Kaur, G., Guo, X.-F., & Sinclair, A.J. (2016). Short update on docosapentaenoic acid: a bioactive long-chain n-3 fatty acid. Current Opinion in Clinical Nutrition & Metabolic Care, 19(2), 88-91.

Phang, M., Garg, M.L., & Sinclair, A.J. (2009). Inhibition of platelet aggregation by omega-3 polyunsaturated fatty acids is gender specific—Redefining platelet response to fish oils. Prostaglandins, Leukotrienes and Essential Fatty Acids, 81(1), 35-40.

Mozaffarian, D., Lemaitre, R.N., King, I.B., Song, X., Huang, H., Sacks, F.M., Rimm, E.B., Wang, M., & Siscovick, D.S. (2013). Plasma phospholipid long-chain ω-3 fatty acids and total and cause-specific mortality in older adults: a cohort study. Annals of Internal Medicine, 158(7), 515-525.

Chen, J., Jiang, Y., Liang, Y., Tian, X., Peng, C., Ma, K.Y., Liu, J., Huang, Y., & Chen, Z.-Y. (2012). DPA n-3, DPA n-6 and DHA improve lipoprotein profiles and aortic function in hamsters fed a high cholesterol diet. Atherosclerosis, 221(2), 397-404.

Lim, S.-N., Gladman, S.J., Dyall, S.C., Patel, U., Virani, N., Kang, J.X., Priestley, J.V., & Michael-Titus, A.T. (2013). Transgenic mice with high endogenous omega-3 fatty acids are protected from spinal cord injury. Neurobiology of Disease, 51, 104-112.

Byelashov, O.A., Sinclair, A.J., & Kaur, G. (2015). Dietary sources, current intakes, and nutritional role of omega‐3 docosapentaenoic acid. Lipid Technology, 27(4), 79-82.

National Health and Medical Research Council (2005). Fats: Total fat & fatty acids. National Health and Medical Research Council Retrieved from https://www.nrv.gov.au/nutrients/fats-total-fat-fatty-acids.

Miller, E., Kaur, G., Larsen, A., Loh, S.P., Linderborg, K., Weisinger, H.S., Turchini, G.M., Cameron-Smith, D., & Sinclair, A.J. (2013). A short-term n-3 DPA supplementation study in humans. European Journal of Nutrition, 52(3), 895-904.

Howes, N.L., Bekhit, A.E.D.A., Burritt, D.J., & Campbell, A.W. (2015). Opportunities and implications of pasture‐based lamb fattening to enhance the long‐chain fatty acid composition in meat. Comprehensive Reviews in Food Science and Food Safety, 14(1), 22-36.

Bolte, M., Hess, B., Means, W., Moss, G., & Rule, D. (2002). Feeding lambs high-oleate or high-linoleate safflower seeds differentially influences carcass fatty acid composition. Journal of Animal Science, 80(3), 609-616.

Meale, S.J., Chaves, A.V., He, M.L., Guan, L.L., & McAllister, T.A. (2015). Effects of various dietary lipid additives on lamb performance, carcass characteristics, adipose tissue fatty acid composition, and wool characteristics 1. Journal of Animal Science, 93(6), 3110-3120.

Fisher, A., Enser, M., Richardson, R., Wood, J., Nute, G., Kurt, E., Sinclair, L., & Wilkinson, R. (2000). Fatty acid composition and eating quality of lamb types derived from four diverse breed× production systems. Meat Science, 55(2), 141-147.

Malau-Aduli, A., Siebert, B.D., Bottema, C., & Pitchford, W.S. (1998). Breed comparison of the fatty acid composition of muscle phospholipids in Jersey and Limousin cattle. Journal of Animal Science, 76(3), 766-773.

Malau-Aduli, A., Edriss, M., Siebert, B., Bottema, C., & Pitchford, W. (2000). Breed differences and heterosis in triacylglycerol fatty acid composition of bovine adipose tissue. Journal of Animal Physiology and Animal Nutrition, 83(2), 106-112.

De Smet, S., Raes, K., & Demeyer, D. (2004). Meat fatty acid composition as affected by fatness and genetic factors: a review. Animal Research, 53(2), 81-98.

Jerónimo, E., Alfaia, C.M.M., Alves, S.P., Dentinho, M.T.P., Prates, J.A.M., Vasta, V., Santos-Silva, J., & Bessa, R.J.B. (2012). Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Science, 92(4), 841-847.

Najafi, M., Zeinoaldini, S., Ganjkhanlou, M., Mohammadi, H., Hopkins, D., & Ponnampalam, E. (2012). Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Science, 92(4), 848-854.

Castro, T., Cabezas, A., De la Fuente, J., Isabel, B., Manso, T., & Jimeno, V. (2016). Animal performance and meat characteristics in steers reared in intensive conditions fed with different vegetable oils. Animal, 10(3), 520-530.

Francisco, A., Dentinho, M., Alves, S., Portugal, P., Fernandes, F., Sengo, S., Jerónimo, E., Oliveira, M., Costa, P., & Sequeira, A. (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, 275-282.

Jaworska, D., Czauderna, M., Przybylski, W., & Rozbicka-Wieczorek, A.J. (2016). Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds. Meat Science, 119, 185-192.

Hopkins, D., Walker, P., Thompson, J., & Pethick, D. (2005). Effect of sheep type on meat and eating quality of sheep meat. Animal Production Science, 45(5), 499-507.

Komprda, T., Kuchtík, J., Jarošová, A., Dračková, E., Zemánek, L., & Filipčík, B. (2012). Meat quality characteristics of lambs of three organically raised breeds. Meat Science, 91(4), 499-505.

Hopkins, D. (2016), Sheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality. in Meat Quality: Genetic and Environmental Factors, W. Przybylski &D. Hopkins, Editors. CRC Press, Taylor & Francis Group.: USA, 391-416.




DOI: http://dx.doi.org/10.18103/imr.v3i3.295

Refbacks

  • There are currently no refbacks.
Copyright 2016. All rights reserved.