Effects of Algae Meal Supplementation in Feedlot Lambs with Competent Reticular Groove Reflex on Growth Performance, Carcass Traits and Meat Characteristics.

Nieves Núñez-Sánchez,Montserrat Vioque Amor,Francisco Peña Blanco,Alberto Horcada Ibáñez,Miguel Ángel De La Fuente,Pilar Gómez-Cortés,Carmen Avilés Ramírez,Andrés Luis Martínez Marín

doi:10.3390/foods10040857

Abstract

There is growing interest in increasing omega-3 fatty acid (FA) contents in ruminant meat by means of dietary manipulation, but the effects of such manipulation on productive results and meat quality need to be ascertained. The aim of the present study was to assess the effects of supplementing lambs with competent reticular groove reflex (RGR) with marine algae as a source of omega-3 fatty acids on growth performance, carcass traits, and meat quality characteristics. Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent RGR, the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed. Lambs in the second and third groups had competent RGR. There were not any negative effects on performance, carcass or meat quality parameters with algae supplementation. However, the results of the oxidative stability parameters were not conclusive. Ageing for 6 days improved meat tenderness and color, and increased lipid oxidation. In conclusion, algae meal inclusion in the diet of fattening lambs with competent RGR has no detrimental effects on animal performance, carcass traits or meat quality characteristics.

Highlights

Lamb meat is widely consumed in some geographical areas, for instance in Mediterranean countries, but has a non-healthy nutritional image, mostly due to the general idea of having high levels of saturated fatty acids (FA), variable contents of trans-fat, and low levels of omega-3 polyunsaturated FA [1]
Forty-eight feedlot lambs were distributed into three equal groups: the control group neither consumed marine algae nor had competent reticular groove reflex (RGR), the second group received daily 2.5% of algae meal mixed in the concentrate, and the last group consumed the same amount of algae meal, but emulsified in a milk replacer and bottle-fed
Our group has reported that the dietary inclusion of marine algae at the level of 2.5% enhanced omega-3 FA contents in lamb meat with competent reticular groove reflex (RGR), with the increase being significantly higher when the marine algae was bottle-fed in comparison to the same amount of algae meal mixed in the concentrate [14]

Summary

Introduction

Lamb meat is widely consumed in some geographical areas, for instance in Mediterranean countries, but has a non-healthy nutritional image, mostly due to the general idea of having high levels of saturated fatty acids (FA), variable contents of trans-fat, and low levels of omega-3 polyunsaturated FA [1]. The intramuscular fat (IMF) of lambs reared under intensive feeding conditions is characterized by high levels of saturated and omega-6 FA, and a low amount of omega-3 FA [2,3,4,5]. Meat from grass-fed lambs has shown a more desirable FA composition, with lower contents of saturated FA and higher levels of omega-3 FA [6]. Our group has reported that the dietary inclusion of marine algae at the level of 2.5% enhanced omega-3 FA contents in lamb meat with competent reticular groove reflex (RGR), with the increase being significantly higher when the marine algae was bottle-fed in comparison to the same amount of algae meal mixed in the concentrate [14]. Fostering the RGR of the newborn animal into adulthood and using it to include emulsified lipid sources into the abomasum, bypassing the rumen, has been demonstrated as a fruitful strategy to enhance the healthy unsaturated FA presence in ruminant milk and meat [14,15]

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