Abstract
Abstract. The objective of this study was to evaluate the physicochemical characteristics of the longissimus muscle of lambs fed a control diet containing 3 % rapeseed oil (RO) (group I); an experimental diet with 2 % RO and 1 % fish oil (FO) (group II); or experimental diets with coupled addition of 2 % RO, 1 % FO, and 0.1 % carnosic acid (CA) (group III) without/with 0.35 ppm Se as selenized yeast (SeY) (group IV) or selenate (SeVI as sodium selenate, Na2SeO4) (group V). The results showed that dietary FO or SeVI affected the ultimate pH and meat color in comparison to lambs fed the control diet. The differences noted between diets in the case of muscle tissue were as follows: myosin HC (heavy chain) and LC1 (light chain), 150 kDa, α-actinin, 60 kDa, and TnT (troponin T), 30 kDa protein. The addition of FO to lamb diets resulted in a lower content of 30 kDa proteins, which are indicators of proteolysis. Considering the protein profile of drip loss, results showed effects of dietary administration of FO, CA, and Se (as SeY and SeVI) on the abundance of the following sarcoplasmic proteins: AMPDA (AMP deaminase), PGM (phosphoglucomutase), PK/PGI (pyruvate kinase/phosphoglucose isomerase), CK/PGAK (creatine kinase/phosphoglycerate kinase), ALD (aldolase), LDH (lactate dehydrogenase), PGAM (phosphoglycerate mutase), and TPI (triosephosphate isomerase). The lower content of TPI (in group II with comparison to groups III–V) and PGAM (in group II with comparison to group I and III) could be due to a higher ultimate pH in the group with FO addition, whereas lower contents of CK/PGAK, ALD, and LDH were attributed to Se addition. In comparison to the control diet, all experimental diets without SeVI decreased the content of the sum of all assayed amino acids ( ∑ AAs), indispensable amino acids ( ∑ IAAs), and dispensable amino acids ( ∑ DAAs) in the muscle. The highest ratios of ∑ IAAs to ∑ DAAs and ∑ IAAs to ∑ AAs were found in the muscle of lambs fed the diet containing RO, FO, and CA. The FO-supplemented diet with CA and SeVI increased the abundance of methionine in the muscle in comparison to the control diet and the FO-supplemented diet without/with CA.
Highlights
The quality of meat has become an important issue in recent years
With respect to high ultimate pH observed in group II, similar findings were reported by Najafi et al (2012) for meat from goat kids fed with fish oil
The results show that supplementation of lamb diet with fish oil (FO), carnosic acid (CA), and Se significantly affects ultimate pH and color parameters, the content of amino acids in the muscle, and the protein profile of myofibrillar and sarcoplasmic proteins
Summary
The quality of meat has become an important issue in recent years. Consumers often understand quality as visual and sensory properties as well as the microbial safety of meat. Meat quality can be determined in a more unbiased way by evaluating such properties of meat as chemical composition, pH value, tenderness, water-holding capacity, and color. Those properties can, be affected by genetic and environmental factors (Ramírez-Retamal et al, 2014). The nutritional characteristics of a diet (contents of energy, protein, fatty acids, vitamins, and minerals) affect value-added properties of meat and, thereby, its quality (Luciano et al, 2009b; Aouadi et al, 2014; Schiller et al, 2015). To our knowledge there are no publications that discuss the coupled dietary effect of fish oil (FO), CA, and Se on meat quality characteristics
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