Acid Profile Of Intramuscular Fat Research Articles

Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat.

The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05-p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

The Fatty Acid Profile, and the Content of Vitamin A, Vitamin E and Cholesterol in Beef (M. longissimus lumborum) Stored Under Different Modified Atmospheres

Abstract The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the longissimus lumborum (LL) beef muscles and stored for 7, 14 and 21 days under modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). The experimental factors, i.e., storage time (ST) and MA composition, had no significant effect on the proportions of individual saturated fatty acids (SFAs), but they significantly modified the proportions of individual unsaturated fatty acids (UFAs) and the fatty acid profile of intramuscular fat (IMF). The study demonstrated that in order to minimize the loss of total UFAs, samples of the LL muscle should be cold-stored in MA 40% CO2 + 60% N2 for up to 14 days; MA 30% CO2 + 70% Ar also effectively prevented the loss of total PUFAs and eicosapentaenoic acid (EPA). The losses of vitamins A and E were lowest when beef was packaged under oxygen-free MA, in particular MA 30% CO2 + 70% Ar. Prolonged storage (21 days) did not contribute to significant vitamin losses, but it induced a decrease in cholesterol concentration, which was lower in vacuum-packaged samples than in those packaged in MA containing 60% O2 and MA composed of 40% CO2 + 60% N2.

Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic.

The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of longissimus lumborum (LL) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei, and Lactobacillus plantarum). To analyze the fatty acid profile in intramuscular fat (IMF) of LL and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF LL, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6, and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than LL muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.

Effect of age and sexual condition on the fatty acid profile of intramuscular fat of cattle finished in feedlot

The objective of this study was to evaluate the fatty acid (FA) profile of intramuscular fat of cattle of two categories (16 or 26 months old) and two sexual conditions (Bulls or Steers) finished in feedlot. A total of 32 castrated (n=16) or noncastrated (n=16) animals of the genetic groups ½Purunã + ½Canchim were used. The animals were finished in feedlot, receiving a diet with 50% roughage and 50% concentrated feed. After the slaughter, one Longissimus dorsi sample from each animal was sent to the laboratory for FA profile analyses. The FA content of C17:0 iso and C18:0 was higher for animals slaughtered at 26 months. Lignoceric acid (C24:0) showed a higher content for animals aged 16 months. Animals slaughtered at 16 months showed higher C18:1 cis 11, C18:1 cis 12, C18:1 cis 15, and lower C18:1 trans 16 than those slaughtered at 26 months. The C20:4 and C22:5 were lower as the animals' slaughter age increased. The unsaturated/saturated and polyunsaturated/saturated ratios showed no difference for slaughter age. The concentrations of C24:0, C18:1 trans 10, C18:1 cis 11, C18:1 cis 12, and C22:1 were greater in the meat of bulls than in steers. Bulls had a higher content of polyunsaturated FAs and polyunsaturated/saturated ratio than steers.

Influence of feed substitution with acorns on fattening performance, carcass characteristics, and meat composition of Prestice Black-Pied pigs finished in a conventional indoor system

With their considerable nutritive value, acorns have long been a natural feed source for pigs and, in recent years, fattening pigs with acorns has become very popular even in countries where it has not traditionally been customary. The meat of pigs finished with acorns has a unique flavour and fat profile as reflected by fatty acids content. We decided to determine the nutritional value of the most common species of acorns in Central Europe (Quercus robur) and examine the effects of this feed upon fattening performance, carcass value, and the composition of meat and fat produced by indoor finishing of pigs, as forest grazing is prohibited here. We conclude that the Prestice Black-Pied breed can be fattened utilizing a mixed feed containing acorns at the level of 10% under intensive conditions without significantly changing the performance parameters (average daily gain was 750 g versus 761 g in the control group). We found improvements in fatty acid profiles of intramuscular fat away from saturated toward monounsaturated. The improvements in the fatty acid profiles, similar to those seen in pigs raised in sylvan settings, create pork that may benefit human health. Acorns can constitute an alternative feedstuff even for pigs finished indoors and bring new benefits to agriculture in modern times.

Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs' Performance and Meat Quality Characteristics.

Simple SummaryOleuropein, betaine, magnesium, and vitamin E show antioxidant and/or metabolic effects on the organism that are reflected, in many cases, in performances and meat quality. This study evaluated whether the combination of these nutrients at two doses manifest different effects on the final product. Both combinations were enough to improve the oxidative status of pigs, although performances were not affected. However, the higher doses increased n-6 and n-3 PUFA in the triglycerides and free fatty acid fractions that resulted in meat that was more susceptible to oxidation.This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose (p = 0.03) and a tendency to have lower serum TBARS (p = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA (p = 0.0001), n-6 (p = 0.0001), n-3 (p = 0.0095) and lower MUFA (p = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids (p = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA (p = 0.056) and decrease the total PUFA (p = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.

Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients

The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profile of lambs was evaluated. A total of 105 lambs were assigned to one of three treatments: Control (concentrate based on cereals and soybean meal like commercial concentrates), Camelina (where 50% of crude protein from soybean meal was replaced by camelina meal), and Fibrous (concentrate based on several fibrous by-products, such as soybean hulls and wheat bran, as well as camelina meal and other unconventional ingredients). After 42 days in feedlot, the lambs were sacrificed, and the fatty acid profile of intramuscular fat was determined by gas chromatography. Total meat lipids (1.25 g/100 g of meat) were not modified by the treatments. The Camelina treatment showed minor effects on the intramuscular fat composition. In contrast, the Fibrous treatment showed the highest contents of trans-11 18:1 (vaccenic acid), cis-9 trans-11 18:2 (rumenic acid) and α-linolenic acid. Thus, the non-traditional Fibrous concentrate assayed in the present study might improve the meat quality of light lambs from a nutritional point of view.

Association study between copy number variation and beef fatty acid profile of Nellore cattle.

The aim of this study was to analyze the association between the copy number variation regions (CNVRs) and fatty acid profile phenotypes for saturated (SFA), monosaturated (MUFA), polyunsaturated (PUFA), ω6 and ω3 fatty acids, PUFA/SFA and ω6/ω3 ratios, as well as for their sums, in Nellore cattle (Bos primigenius indicus). A total of 963 males were finished in feedlot and slaughtered with approximately 2years of age. Animals were genotyped with the BovineHD BeadChip (Illumina Inc., San Diego, CA, USA). The copy number variation (CNV) detection was performed using the PennCNV algorithm. Log R ratio (LRR) and allele B frequency (BAF) were used to estimate the CNVs. The association analyses were done using the CNVRuler software and applying a logistic regression model. The phenotype was adjusted using a linear model considering the fixed effects of contemporary group and the animal age at slaughter. The fatty acid profile was analyzed on samples of longissimus thoracis muscle using gas chromatography with a 100-m capillary column. For the association analysis, the adjusted phenotypic values were considered for the traits, while the data was adjusted for the effects of the farm and year of birth, management groups at birth, weaning, and superannuation. A total of 186 CNVRs were significant for SFA (43), MUFA (42), PUFA (66), and omega fatty acid (35) groups, totaling 278 known genes. On the basis of the results, several genes were associated with several fatty acids of different saturations. Olfactory receptor genes were associated with C12:0, C14:0, and C18:0 fatty acids. The SAMD8 and BSCL2 genes, both related to lipid metabolic process, were associated with C12:0. The RAPGEF6 gene was found to be associated with C18:2 cis-9 cis-12 n-6, and its function is related to regulation of GTPase activity. Among the results, we highlighted the olfactory receptor activity (GO:0004984), G-protein-coupled receptor activity (GO:0004930), potassium:proton antiporter activity (GO:0015386), sodium:proton antiporter activity (GO:0015385), and odorant-binding (GO:0005549) molecular functions. A large number of genes associated with fatty acid profile within the CNVRs were identified in this study. These findings must contribute to better elucidate the genetic mechanism underlying the fatty acid profile of intramuscular fat in Nellore cattle.

Fatty acid profile as a tool to trace the origin of beef in pasture- and grain-fed young bulls of Retinta breed

This research explores the possibility of using the fatty acid profiles of intramuscular fat to authenticate the origin of Retinta breed meat according to different feeding regimes based on the combined use of concentrate and grass or forage (GP, grass pasture; MC, medium concentrate; HC, high concentrate). Young bulls from GP (n=30) were reared on grass pasture and supplement with concentrate in controlled feeders; MC (n=30) and HC (n=15) were reared in farm buildings using 40 and 80% concentrate of total dry matter from diet, respectively. The stepclass function in R was used to perform a stepwise linear discriminant analysis including thirty fatty acids from intramuscular fat. Two fatty acids, 9c18:1 and 22:5 n-3 were selected as discriminators of the meat origin. Meat from the GP and MC was characterized by higher 22:5 n-3 (p&lt;0.05), while HC meat showed higher 9c18:1 (p&lt;0.05). The use of 9c18:1 and 22:5 n-3 fatty acids from intramuscular fat resulted in a correct assignation of 100% of beef samples to each of the feeding regimes. Therefore, in addition to serving as an effective tool for discriminating between feeding regimes in the origin of the beef, the fatty acid profile of intramuscular fat could help companies to check the authenticity of the meat origin.

Fatty acid profile of meat (Longissimus lumborum) from female roe deer (Capreolus capreolus L.) and red deer (Cervus elaphus L.)

ABSTRACTThe aim of this study was to compare the fatty acid profile of intramuscular fat (IMF) in female roe deer (Capreolus capreolus L.) and red deer (Cervus elaphus L.) living in the wild. The experimental materials comprised samples of the Longissimus lumborum (LL) muscle collected from 20 carcasses of does aged 3–5 years and 15 carcasses of hinds aged 4–6 years. All animals were hunter-harvested in the forests of North-Eastern Poland. The IMF of does had considerably higher concentrations of monounsaturated and polyunsaturated fatty acids. Therefore, it was characterized by more desirable values of quality parameters, and provided more health benefits. The observed differences in the fatty acid composition of IMF between does and hinds are important in view of both the nutritional value of meat and its susceptibility to lipid oxidation and rancidification.

Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

Abstract In the last 20 years, the importance of sheep and especially lamb meat as the main product of the sheep industry in European conditions increased noticeably. In the same period, people’s interest in food quality grew. This contributed to a significant intensification of research to improve the meat production and quality traits in sheep. The aim of the research performed mainly focuses on the effects of nutrition, the environmental and genetic factors on the value of fattening, slaughter and meat quality characteristics. Much of the research concentrates on determining the fatty acid profile of intramuscular fat, which is important for sensory traits and dietetic value of lamb. Modulation of healthy qualities of lamb is aimed, inter alia, to modify the fatty acid profile, in particular to maintain the proper ratio of polyunsaturated (PUFA ) to saturated fatty acids (SFA). It is also desirable to increase the content of omega-3 fatty acids and conjugated linoleic acid (CLA). Furthermore, it has been proven that changes in the expression of genes involved in lipid metabolism are associated with the change in lipid profile in skeletal muscle. The aim of this review was to summarize the information currently available about the influence of genetic and nutritional factors on meat production and quality traits in different sheep breeds.

Changes in the fatty acid profile of intramuscular fat in goose meat packed in different atmospheres

Summary Atmosphere type and storage time had significant effects on the fatty acid (FA) profile of goose breast muscle lipid. The FA profile did not change during 14 days of storage in muscle packed in vacuum. The percent of saturated FA (SFA) and monounsaturated FA (MUFA) increased gradually during 14 days of storage in samples packed in modified atmosphere, whereas the level of polyunsaturated FA (PUFA) decreased in the same period. The muscle packed in vacuum were characterised by a higher PUFA/SFA ratio and greater PUFA content concerning n-3 FA after storage in comparison to the samples packed in modified atmosphere (MA).

The fatty acid profile of muscle tissue of ram lambs with diverse genotypes.

The aim of the study was to determine the fatty acid profile of intramuscular fat for genetically diverse sheep breeds kept in the same environmental and feeding conditions. The study was conducted on 30 (15 in each breed) wrzosówka and zelazneńska ram lambs slaughtered at 23-25 kg of life weight. The meat samples for analysis were taken from longissimus lumborum muscle. The meat of wrzosówka ram lambs contained almost twofold less (P < or = 0.01) intramuscular fat compared to zelazneńska sheep. Lower (P < or = 0.05) total of SFA and higher (P < or = 0.05) MUFA content in muscle tissue of wrzos6wka sheep was shown. The predominant monounsaturated acid was oleic acid which amounted to almost 90% of all MUFA. The activity of enzyme Delta9 desaturase evidenced by the higher values of C14:1/C14:0, C18:1/Cl8:0 (P < or = 0.01) and C16:1/C16:0 (P < or = 0.05) indices was also recorded for wrzos6wka ram lambs. The UFA/SFA (P < or = 0.05) and MUFA/SFA (P < or = 0.05) ratios as well as the value of the trombogenic index (TI) (P < or = 0.05) were more favourable in muscle tissue for wrzos6wka than zelazneńska rams lambs. Therefore, the meat from leaner animals is more beneficial for human health.

Evaluación de panel SNP en genes candidatos de vías metabólicas para carne en Hereford

The phenotype-genotype associations of a panel of SNP markers selected from candidate genes related to the growth hormone GH/IGF1endocrine axis and the fatty acid synthesis and desaturation SCD/SREBP1 pathways, were examined. Phenotypes of interest were carcass composition, meat quality and fatty acid profiles of intramuscular fat in Hereford steers under different feeding treatments during the growth and finishing stages. Variables were adjusted for the effect of eight nutritional treatments and residual values were used in the association analysis with the SNP markers. A total of 11 696 genotypes of 237 steers were determined using a panel of 58 tag-SNP in the GHR, IGF1, IGFBP6, PMCH, SOCS2, STAT6, SCD1, SCD5, SREBP1, SCAP, INSIG1, INSIG2, MBTPS1, MBTPS2 and SRPR genes. A total of 11 polymorphic SNP were significantly asso-ciated with traits of interest: GHR_ rs41639262 on EGSu and MARBL; IGF1_ rs136251088 on PCC, PCE and PISTOLA; PMCH_ rs135033882 on OMEGA36; SOCS2_ ss252841026 on Terneza2d; STAT6_ rs109171041 on Terneza2d; STAT6_ rs110097583 on Terneza2d; INSIG1_ rs109314460 on Terneza21d; INSIG1_ ss252452220 on OMEGA36; SCD5_ ss252452202 on PUFA and Terneza2d; SCD5_ rs43687655 on EGSu and OMEGA36; SRPR_ rs42178091 on GRASAINTR, SFA, MUFA, PCC, PCE and PISTOLA. Additional studies could validate the marker-trait association effects that would make it possible to use these genetic markers to improve carcass and meat quality of animals under different feeding regimes.

Effect of feeding silages from different plant raw materials on the profile of fatty acids, cholesterol, and vitamins A and E in lamb meat

Recently, the quality of lamb meat has been regarded with attention to the content of intramuscular fat, and its fatty acid profile. These indicators are determined by the feed administered to the animals. Apparently, the type of silage used in animal nutrition may be important. The objective of this study was to determine the effect of feeding lambs with silages produced from different plant species on selected meat quality traits. The experiment was conducted on 24 ram lambs, divided into 3 equal groups fed with red clover silage, alfalfa silage, and grass silage, respectively. After 60 days of fattening, the lambs were slaughtered. Samples collected from musculus longissimus lumborum were assayed for: contents of intramuscular fat, cholesterol, the vitamins retinol and α-tocopherol, and the fatty acid profile of intramuscular fat. The meat of lambs fed red clover silage was characterized by a higher content of fat compared to lambs receiving grass silage (P ≤ 0.05). The concentration of vitamin E in the group fed grass silage was the highest and differed significantly (P ≤ 0.01) compared to the group fed alfalfa silage. Intramuscular fat of lambs fed red clover silage contained more polyunsaturated fatty acids n-3 and was characterized by a lower ratio of polyunsaturated fatty acids n-6:n-3 compared to the lambs fed grass silage. The concentration of conjugated linoleic acid was higher in lambs fed grass silage compared to fat of lambs from the other groups (P ≤ 0.05). Feeding lambs with silages produced from various plant species had a positive effect on traits characterizing the health quality of meat. Until now, only a few studies have been conducted in this species; this is the first such comprehensive study in sheep.

The effects of diets enriched in omega-3 fatty acids on carcass characteristics and the fatty acid profile of intramuscular and subcutaneous fat in pigs

The objective of this study was to determine the effect of the concentration of C18:3 n-3 and the total concentration of polyunsaturated fatty acids (PUFA) and n-3 PUFA in the diet on the performance of pigs, carcass characteristics, and fatty acid profile of intramuscular fat of Musculus longissimus dorsi (MLD) and subcutaneous tissue (ST) fat. Twenty-four crossbred pigs ♂Duroc x ♀(Polish Large White x Danish Landrace) were divided into 3 groups (A, B, and C) and from 60 to 105 kg body weight (BW) were fed isoenergetic (average 13.5 ME MJ . kg -1 ) and isolysinic (average 7.4 g . kg -1 standardized ileal digestible lysine) diets in which 10% of the metabolizable energy had been replaced by fat mixtures totaling 3.5% per kg diet. Diet A contained 1% rapeseed oil, 2% fish oil, and 0.5% lard; diet B contained 2.5% rapeseed oil and 1% linseed oil; and diet C contained 2.5% linseed oil and 1% fish oil. The diets had similar amounts of C18:2 n-6, but differed in the amounts of C18:3 n-3 (ALA), 20:5 n-3 (EPA), and 22:6 n-3 (DHA). Fat mixtures in the diet did not influence growth, carcass performance, lipid or fatty acid concentrations in the tissues of the pigs, but changed their PUFA concentration. ST fat compared with MLD fat had a higher (P<0.01) ratio of both PUFA/SFA (0.61 and 0.38 vs 0.74 and 0.32 vs 0.77 and 0.41, respectively, in groups A, B, and C) and PUFA n-6/n-3 PUFA (9.0 and 4.45 vs 6.18 and 3.82 vs 3.99 and 3.51, respectively, in groups A, B and C). Meat and fat from pigs of group C had PUFA/SFA and PUFA n-6/n-3 PUFA values consistent with WHO recommendations. Thus, it can be concluded that supplementation of the diet for pigs with a mixture of linseed oil and fish oil makes it possible to obtain good quality pork with health-promoting properties.

The fatty acid composition of longissimus &amp;lt;i&amp;gt;lumborum&amp;lt;/i&amp;gt; muscle of suckling and earlyweaned dual-purpose wool/meat lambs

Abstract. Twenty-four dual purpose (wool/meat) suckling and early weaned ram lambs were used to study the fatty acid profile in intramuscular fat of longissimus lumborum muscle and lipid oxidation in blood serum. At 60 days of age 12 rams were slaughtered as suckling lambs. The other 12 early weaned and fed according to standards by grass hay and concentrate, and slaughtered at 90 days of age. Suckling lambs had more polyunsaturated fatty acids (P≤0.01) than early-weaned lambs. Younger lambs obtained also higher values of n-3 fatty acids (P≤0.01) and lower n-6/n-3 ratio (P≤0.01) appropriate in relation to their contribution to human health. Muscle tissue of early-weaned lambs compared to suckling group was characterised by significantly higher c9,t11C18:2 content (P≤0.01), which is desirable in human diet with regard to its peculiarities. The higher amount (P≤0.01) of vaccenic acid, which is the substrate for rumenic acid formation, has been observed in early-weaned lambs also.

The quality of modified atmosphere packaged meat from lambs slaughtered at 50 and 100 days of age.

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.

Effect of intensive fattening of lambs with forages on the fatty acid profile of intramuscular and subcutaneous fat

The effect of forage and breed of lambs on the fatty acid profile of intramuscular fat in m. longis-&lt;br /&gt;simus lumborum (LL) and depot fat (SCF) above this muscle was investigated. The study was carried out in two replications on 36 Koluda sheep (KS) and Ile de France&amp;times;KS (IF&amp;times;KS) ram-lambs fattened intensively to 32&amp;ndash;37 kg of body weight. Lambs were fed ad libitum the same concentrate mixture and different roughage supplements: grass hay in group C (control), field forage fed in a sheep house in group F, and pasture grazing (4 h/day) in group P. In the case of LL fat, the composition of fatty acids was found to deteriorate in lambs receiving forages compared to lambs from group C. Lambs grazed on pasture (P) had a higher content of LL fat (2.31 and 1.90% in P and C, respectively; P &amp;le; 0.05), a higher proportion of SFA (42.1 vs 39.6%; P &amp;le; 0.01), a similar proportion of MUFA, and a lower proportion of PUFA (10.4 vs 12.5%; P &amp;le; 0.05). With similar content of depot fat, changes in the FA composition of SCF fat were observed in F lambs compared to group C. Compared to C lambs, SCF of F and P lambs contained less SFA (5.16% vs 46.8; P &amp;le; 0.01 and 49.3%) and more MUFA (41.8% vs 45.6; P &amp;le; 0.01 and 43.6%), with a similar proportion of PUFA and higher CLA content in group P (by 17.8%). The crossing of KS with Ile de France meat rams did not result in any differences in LL fat content, with a generally unfavourable effect on FA composition and health quality parameters calculated on this basis. The present study showed an unfavourable effect of supplemental forage in intensive fattening of lambs on the fatty acid composition of intramuscular fat. However, both variants of forage use had a generally favourable effect on the lipid profile of subcutaneous fat.

Schlachtwert und Fleischqualität von Lämmern der Schafrasse Skudden

Abstract. Title of the paper: Slaughter value and meat quality of Skudde lambs The investigations were conducted on 100-day-old lambs of the Skudde breed and were aimed at determining the slaughter value of lambs and quality of their meat. The slaughter value was evaluated based on: body weight before slaughter, dressing percentage, loin »eye« area, perinephric fat content, contribution of valuable cuts in the carcass (leg, loin, steak) and tissue composition of legs. In turn, meat quality was assessed based on samples collected from the muscle of the thigh (M. quadriceps femoris) and included: dry matter, total protein, crude fat, crude ash, pH after 24 h, water/protein index, energy value, water holding capacity, colour brightness, muscle fibre diameter, levels of cholesterol, vitamin A and E, protein amino acid profile, fatty acid composition of intramuscular fat, as well as sensory attributes, namely: aroma, taste, juiciness and tenderness. Analyses conducted in the study demonstrated that the slaughter value of the lambs was at a relatively good level. A low body weight before slaughter (12.56 kg) was compensated for by very low adiposity of carcasses and by a favourable tissue composition of legs, i.e. 76.38 % of meat, 5.68 % of fat and 17.94 % of bones. Dressing percentage accounted for 44.03 %, and the percentage of primal cuts in the half-carcass was 38.77 %. Meat of the 100-day-old Skudde lambs was found to be of high quality. It was characterized by dark colour and specific sensory attributes, which makes it comparable to game meat. Low contents of fat – 1.56 % and cholesterol – 34.47 mg/100g, a high concentration of vitamin A – 5.25 μg/g as well as a favourable fatty acid profile of intramuscular fat indicate high health-promoting values of that meat. In addition, the finefibrous structure of muscles (fibre diameter of 17.24 μm) suggests that the meat is light and easy digestible. The results obtained in the study substantiate the advisability of a wider application of this breed for meat production purposes.