Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:3
  • full-text downloads in 30 days:1

Contents

article: 1 from 31  
Back back to result list
2020, vol. 36, iss. 2, pp. 127-138
Management of lamb nutrition as a way for modeling fatty acid profiles in meat
Institute for Animal Husbandry, Belgrade-Zemun

emailmuslic.ruzic@gmail.com
Project:
451-03-68/2020-14

Keywords: lambs; fatty acids; grazing; CLA
Abstract
In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.
References
Borys, B., Oprządek, J., Borys, A., Przegalińska-Gorączkowska (2012) Lipid profile of intramuscular fat in lamb meat. Animal Science Papers and Reports, 30 (1): 45-56
Boughalmi, A., Araba, A. (2016) Effect of feeding management from grass to concentrate feed on growth, carcass characteristics, meat quality and fatty acid profile of Timahdite. Small Ruminant Research, 144: 158-163
Carrasco, S., Ripoll, G., Sanz, A., Álvarez-Rodríguez, J., Panea, B., Revilla, R., Joy, M. (2009) Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs. Livestock Science, 121(1): 56-63
Celada, P., Delgado-Pando, G., Olmedilla-Alonso, B., Jiménez, C.F., Ruperto, F., Sánchez, F. (2015) Muniz impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk. Nutricion Hospitalaria, 32: 710-721
Cvrtila, Ž., Kozačinski, L., Hadžiosmanović, M., Zdolec, N., Filipović, I. (2007) Kakvoća janjećeg mesa. Meso: prvi hrvatski časopis o mesu, 9 (2): 114-120
Demirel, G., Ozpinar, H., Nazli, B., Keser, O. (2006) Fatty acids of lamb meat from two breeds fed different forage: Concentrate ratio. Meat Science, 72(2): 229-235
Dhiman, T.R. (2001) Role of diet on conjugated linoleic acid content of milk and meat. Journal of Animal Science, 79: 168-172
Diaz, M.T., Álvarez, I., de la Fuente, J., Sañudo, C., Campo, M.M., Oliver, M.A., Font, i F.M., Montossi, F., San, J.R., Nute, G.R., Cañeque, V. (2005) Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Science, 71: 256-263
Díaz, M.T., Velasco, S., Pérez, C., Lauzurica, S., Huidobro, F., Cañeque, V. (2003) Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights. Meat Science, 65(3): 1085-1093
Drozen, M., Harrison, T. (1998) Structure/ function claims for functional foods and nutraceuticals. Nutraceuticals World, 1: 18
Garcia, P., Casal, J.J., Fianuchi, S., Magaldi, J.J., Rodríguez, J., Ñancucheo, J.A. (2008) Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina. Meat Science, 79(3): 541-548
Grebens, F. (2004) Genetic control of intramuscular fat accretion. in: Pas M. F. W.; Everts M. E., Haagsman H. P. [ed.] Muscle Development of Livestock Animals: Physiology, Genetics and Meat Quality, Wallingford: CABI Publishing, 343-361
Griinarij, M., Corlb, A., Lacy, P.Y., Chouinardk, V., Nurmela, D.E., Bauman, E. (2000) Conjugated linoleic acid is synthesized endogenously in lactating dairy cows by D9 desaturase. Journal of Nutrition, 130: 2285-2291
Gurr, M.I., Harfood, J.L., Frayan, K.N. (2008) Lipid biochemistry an introduction. 5th, 336, ISBN: 978-0-470-77436-6
Higgs, J. (2000) The changing nature of red meat: 20 years of improving nutritional quality. Trends in Food Science & Technology, 11(3): 85-95
Juárez, M., Horcada, A., Alcalde, M.J., Valera, M., Mullen, A.M., Molina, A. (2008) Estimation of factors influencing fatty acid profiles in light lambs. Meat Science, 79(2): 203-210
Kaić, A., Kos, I., Nikšić, B. (2013) Načini poboljšanja nutritivno-funkcionalnih svojstava mesa. Meso, 3, XV: 464-474
Klir, Ž., Antunović, Z., Halas, V., Domaćinović, M., Šperada, M., Novoselec, J. (2012) Modeliranje masno kiselinskog sastava janjećeg mesa hranidbom. Meso: prvi hrvatski časopis o mesu, 14: 43-49
Mcafee, A.J., Mcsorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P. (2010) Red meat consumption: An overview of the risks and benefits. Meat Science, 84 (1): 1-13
Mioč, B., Pavić, V., Sušić, V. (2007) Ovčarstvo. Zagreb: Hrvatska mljekarska udruga
Nobler, C., Mooreh, J., Harfootc, G. (1974) Observations on the pattern on biohydrogenation of esterified and unesterified linoleic acid in the rumen. British Journal of Nutrition, 31: 99-108
Perlo, F., Bonato, P., Teira, G., Tisocco, O., Vicentin, J., Pueyo, J., Mansilla, A. (2008) Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets. Meat Science, 79(3): 576-581
Petrova, Y., Banskalieva, V., Dimov, V. (1994) Effect of feed on distribution of fatty acids at Sn-2-position in triacylglycerols of different adipose tissues in lambs. Small Ruminant Research, 13: 263-267
Radzik-Rant, A., Rant, W., Rozbicka-Wieczorek, A., Kuźnicka, E. (2012) The fatty acid composition of longissimus lumborum muscle of suckling and early weaned dual-purpose wool/meat lambs. Archiv für Tierzucht / Archives of Animal Breeding, 55(3): 285-293
Ružić, D., Negovanović, D., Pavličević, A., Petrović, M.P., Sretenović, L., Perišić, P., Strsoglavec, S. (1999) Uticaj nivoa energije u obroku na proizvodne rezultate jagnjadi u tovu. Biotehnologija u stočarstvu, 15(1-2): 39-47
Ružić-Muslic, D., Petrovic, P.M., Petrovic, M.M., Bijelic, Z., Pantelic, V., Perišic, P. (2011) Effects of different protein sources of diet on yield and quality of lamb meat. African Journal of Biotechnology, 10(70): 15823-15829
Ružić-Muslić, D., Grubić, G., Petrović, P.M., Josipović, S., Nešić, Z., Vorkapić, M., Marinkov, G. (2007) The effect of the level of non-degradable protein in diet on fattening and slaughter performance of lambs. in: Proceedings of III Symposium of livestock production with International participation, 12-14. September, Ohrid, Ohrid, 459-465
Ružić-Muslić, D., Petrović, M.P., Petrović, M.M., Bijelić, Z., Caro-Petrović, V., Maksimović, N., Mandić, V. (2014) Protein source in diets for ruminant nutrition. Biotechnology in Animal Husbandry, vol. 30, br. 2, str. 175-184
Ružić-Muslić, D., Bijelić, Z., Petrović, M.P., Petrović, M.M., Pantelić, V., Perišić, P., Caro-Petrović, V. (2012) Some aspects of improvement of grassland production for grazing of sheep. Biotechnology in Animal Husbandry, vol. 28, br. 2, str. 283-294
Ružić-Muslić, D., Petrović, P.M., Petrović, M.M., Bijelić, Z., Caro-Petrović, V., Pantelić, V., Perišić, P. (2013) Optimization of energy and protein level in diets for fattening lambs. in: Proceedings: 10th International Symposium 'Modern trends in livestock production', Institute for Animal Husbandry, 2.-4. October, Belgrade, 333-347
Ružić-Muslić, D., Petrović, M.P., Bijelić, Z., Škrbić, Z., Caro-Petrović, V., Maksimović, N., Cekić, B. (2018) Eco-fish meal as an alternative to fish meal in diets for lambs. Biotechnology in Animal Husbandry, vol. 34, br. 2, str. 199-206
Saatchi, M., Garrick, D.J., Tait, R.G., Mayes, M.S., Drewnoski, M., Schoonmaker, J., Diaz, C., Beitz, D.C., Reecy, J.M. (2013) Genome-wide association and prediction of direct genomic breeding values for composition of fatty acids in Angus beef cattle. BMC Genomics, 14(1): 1471-2164
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 2. Fatty acid composition of meat. Livestock Production Science, 77(2-3): 187-194
Schmid, A., Collomb, M., Sieber, R., Bee, G. (2006) Conjugated linoleic acid in meat and meat products: A review. Meat Science, 73(1): 29-41
Serra, A., Mele, M., La, C.F., Conte, G., Buccioni, A., Secchiari, P. (2009) Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights. Meat Science, 81(2): 396-404
Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R., Enser, M. (2003) Effects of fatty acids on meat quality: A review. Meat Science, 66 (1): 21-32
Wood, J.D., Enser, M. (1997) Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition, 78(1): 549-560
Yaqoob, P., Calder, P.C. (2007) Fatty acids and immune function: New insights into mechanisms. British Journal of Nutrition, 98(1): S41-S45
Yarali, E., Yilmaz, O., Cemal, I., Karaca, O., Taşkin, T. (2014) Meat quality characteristics in Kivircik lambs. Turkish Journal of Veterinary and Animal Sciences, 38: 452-458
 

About

article language: English
document type: Review Paper
DOI: 10.2298/BAH2002127R
published in SCIndeks: 26/07/2020
Creative Commons License 4.0