Abstract
The link between the consumption of saturated fatty acids of ruminant meat and the incidence of chronic diseases in humans substantiates efforts to modify its lipid profile. However, altering the lipid profile of ruminant meat could affect its quality attributes and shelf life. This study investigated the effect of a blend of 80% canola oil and 20% palm oil (BCPO) and post mortem ageing on lipid composition, antioxidant status, colour, metmyoglobin reducing activity (MRA) and lipid and protein oxidation in biceps femoris muscle in goats. Twenty-four bucks were randomly assigned to diets containing on a dry matter basis, 0%, 4% or 8% BCPO, fed for 100 d, and slaughtered. The biceps femoris was subjected to 7 d post mortem ageing (4 oC). Neither diet nor post mortem ageing altered catalase, superoxide dismutase and glutathione peroxidase activities or sensory attributes of the biceps femoris . Dietary BCPO improved α- and γ-tocopherol, but did not affect total carotenoids and δ-tocopherol, colour, metmyoglobin content, MRA, TBARS, carbonyl content and free thiol content. Goats fed 4% BCPO had higher cis-9 trans -11 CLA, while those fed 8% BCPO had higher C18:3n-3 and C20:5n-3 compared with other treatments. The 4% and 8% BCPO meat had lower C14:0, but higher C18:1n-9 and C22:5n-3 than the control goats. Post mortem ageing decreased muscle polyunsaturated fatty acids (PUFA), antioxidant compounds, redness, MRA and oxidative stability of lipid and proteins, but increased metmyoglobin content. Dietary BCPO enhanced beneficial muscle lipids without compromising the sensory quality, and lipid and protein stability of the goat meat. Keywords: Antioxidants, carbonyl, fatty acids, metmyoglobin, thiol
Highlights
Ruminant meat has long been a sought-after source of nutrients in human diets
The objective of this study was to assess the effect of a dietary blend of 80% canola oil and 20% palm oil on fatty acid (FA) composition, antioxidant status, colour, and oxidative stability of biceps femoris muscle in goats
Pentadecanoic acid (C15:0) is one of the odd chain FA derived from rumen microbes (Vlaeminck et al, 2006)
Summary
Ruminant meat has long been a sought-after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, minerals and vitamins makes it an integral part of healthy and balanced diets. Given the changes in consumers’ demand, there is a need to modify the fatty acid (FA) composition of ruminant meat to improve its image and quality in order to create new market niches and preclude its loss of market share attendant on negative perceptions (JiménezColmenero et al, 2012). Enhancing the unsaturated fatty acids in meat could increase the susceptibility of such meat to lipid and protein oxidation, which could jeopardize the nutritional, physicochemical and safety attributes of the meat (Mercier et al, 1998; Nute et al, 2007; Sola-Ojo et al, 2013). Enhancing the unsaturated fatty acids in ruminant meat necessitates concomitant enhancement of antioxidants to attenuate lipid and protein oxidation. Dietary supplementation of vitamin E provides a practicable alternative
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