Lipid Composition Of Meat Research Articles

O69 Effects of microalgae supplementation in meat lipid composition and ruminal microbiome on finishing lambs

O69 Effects of microalgae supplementation in meat lipid composition and ruminal microbiome on finishing lambs

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51–52), b* (11–12) and SF (3.4–4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Evaluation of two types of ingredients from marine fish rest raw materials in broiler diets: effects on live performance and meat lipid composition

The current study investigated the effect of incorporating two ingredients derived from different types of marine fish rest raw materials in the diet of broiler chickens on live performance, carcass yield, muscle fatty acid ( FA ) composition, lipid peroxidation products, and blood metabolites. A total of ninety (n = 90), one-day-old Cobb chicks were fed a corn-soybean meal-based diet with no marine rest raw material ( Control ), 5% deboned Pacific hake meal ( Diet 1 ), or 5% Pacific surimi washwater meal ( Diet 2 ) for 42 d (30 birds per treatment kept in 6 replicate pens with 5 chicks per pen). For bird performance (feed consumption, weight gain), each replicate pen was considered as the experimental unit. For determining yield, blood metabolites, and lipid analysis, one bird collected from each replicate is considered as the experimental unit. Bodyweight gain and feed:gain were determined at the starter (1–10), grower (11–21), and finisher (22–42) phases. For all response variables, the effects of Control vs. Diet 1 and Diet 2 were compared separately using analysis of variance. P values were considered significant at ≤0.05. No difference was observed in the body weight gain and feed:gain at day 10 ( P > 0.05). At day 21, Diet 1 and Diet 2 birds were higher in body weight than Control ( P < 0.05). At day 42, Diet 1 birds were highest in body weight (3,018 g) when compared to Control (2,728 g) ( P < 0.05) and was not different from Diet 2 (2,912 g) ( P > 0.05). Overall, feed:gain was lowest in Diet 2 (1.52) ( P < 0.05) and was not different from Diet 1. A 2 to 5-fold increase in n-3 FA was observed in the breast and thigh muscle of Diet 1 and Diet 2 compared to Control ( P < 0.05). Docosahexaenoic acid ( DHA , 22:6 n-3) was the major long chain FA in the breast and thigh muscle and addition of marine rest raw material led to >10-fold increase in the breast and thigh muscle DHA in Diet 1 and Diet 2 when compared to Control ( P < 0.05). The total lipid content of thigh muscle was lower in Diet 1 and Diet 2 compared to Control ( P < 0.05). No difference was observed in the total lipid content of breast muscle ( P > 0.05). The relative organ weight and yield of breast and thigh muscles were not different among the three treatments ( P > 0.05). No difference was observed in moisture and cholesterol content in breast and thigh muscles ( P > 0.05). Blood cholesterol was lower in Diet 1 than Control ( P < 0.05). Lipid peroxidation products measured as thiobarbituric acid reactive substances ( TBARS ) were lower in the breast muscle of Diet 1 and Diet 2 compared to Control ( P < 0.05). However, no effect of diet on thigh muscle TBARS was observed ( P > 0.05). As consumer demands for n-3 FA-rich poultry products are on the rise, products derived from marine rest raw materials may serve as feed supplement that could be used in broiler chicken diets for enriching edible tissues with n-3 FA while increasing bird live performance and promoting ecological poultry production.

Physicochemical composition and fatty acids profile of the meat of lambs fed with cassava wastewater

The effects of replacing corn with cassava wastewater at 0; 25; 50; 75 and 100% in the sheep diet over chemical composition, fatty acid profile and physical-chemical parameters of meat were studied. Forty Santa Inês breed sheep were slaughtered after 70 days of confinement. The moisture content of meat increased, while the crude protein and ether extract decreased linearly with the replacement. There was a quadratic effect for shear force with minimum force estimated at 2.78 kg / cm ² with 54.25% replacement. There was a quadratic effect for C15:0 and C:17, (0.37 and 1.30 when the replacement was 46.25% and 68.50%, respectively), increasing linearly for the C18:0 and decreasing for the C22:0. For monounsaturated fatty acids there was a decreasing linear effect for C14:1 and C20:1 n9, and increasing to C18:1 n11. For C15:1 a quadratic effect was observed (1.48 when 26.75% of corn was replaced). As to the polyunsaturated fatty acids, there was a quadratic effect for C18:2 9c 11t (0.60 when replacement was 36.66%). There was a linear decrease for relations polyunsaturated: saturated and ω6: ω3, without effect on other relations. Cassava wastewater alters the shear force and chemical and lipid composition of meat.

Can we improve the nutritional quality of meat?

The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

Quality traits and lipid composition of meat from crossbreed Santa Ines ewes fed diets including crushed crambe

The objective of this study was to evaluate the replacement of soybean meal by crushed crambe on the qualitative characteristics, lipids, and chemical composition of the meat from crossbred Santa Ines ewes. These animals presented an initial body score of 2.5, were finished in confinement for 60 days, fed diets containing crushed crambe replacing 0, 33, 67, and 100% of soybean meal, and slaughtered with a body condition score of 3.5. The statistical design was completely randomized, with slaughter weight used as a covariate in the model. Sensory evaluations were performed in the gluteobiceps muscle by untrained evaluators (n = 100) of different ages. There was no significant effect for color, shear force, or cooking loss of the semimembranosus muscle. The replacement levels of soybean meal influenced only the moisture content, with a linear increase, and the ash content, which decreased linearly. For saturated fatty acids, there was linear effect on capric acid (C10:0), and a linear reduction of myristic (C14:0), pentadecanoic (C15:0), and heptadecanoic (C17:0) fatty acids. There was no influence of the inclusion level of crushed crambe on monounsaturated fatty acids. A linear increase was observed in the polyunsaturated fatty acids linoleic acid (C18:2n-6) and eicosatrienoic acid (C20:3n-3). For the sensory attributes, there were differences only for the variables flavor and tenderness, in which meat was considered more flavorful if it was from animals fed 0% crushed crambe, with an average of 1.6, and considered more tender if it was from animals finished with 15% crushed crambe in the diet, scoring an average of 1.7. Crushed crambe can be considered a promising alternative in the feeding of ewes finished in feedlot, replacing soybean meal in the diet, showing satisfactory results with respect to meat quality.

Ajuste preciso do nível de energia na dieta de frangos de corte para controle do desempenho e da composição lipídica da carne

O objetivo deste experimento foi avaliar a influência da variação do nível de energia metabolizável na dieta de frangos de corte, associada a uma variação proporcional da densidade nutricional da ração, sobre o desempenho das aves e sobre a composição da fração lipídica da carne. Foram avaliados separadamente machos e fêmeas da linhagem Cobb 500. Para análise de desempenho, foi utilizado um delineamento inteiramente casualizado em esquema fatorial 6x3, sendo seis níveis de energia metabolizável na ração (2.800, 2.900, 3.000, 3.100, 3.200 e 3.300kcal kg-1) e três idades ao abate (42, 49 e 56 dias). Foi utilizada a metodologia de superfície de resposta para estabelecer um modelo matemático, explicando o comportamento do peso vivo, do consumo de ração e da conversão alimentar. Para a avaliação da composição da fração lipídica da carne, determinou-se o teor de lipídeos totais e de colesterol na carne do peito, na coxa com pele e na coxa sem pele, seguindo um delineamento inteiramente casualizado em esquema fatorial 3x3x2, sendo três níveis de energia metabolizável na ração (2.800, 3.000 e 3.300kcal kg-1 de ração), três idades ao abate (42, 49 e 56 dias) e dois sexos. A redução da energia metabolizável da ração até valores próximos de 3.000kcal kg-1 não afetou o peso vivo, mas, reduzindo a energia da ração abaixo desse valor, o peso vivo diminui. O consumo de ração foi menor quando o nível energético da ração foi mais alto. A conversão alimentar melhorou de forma proporcional ao aumento do nível energético da ração. O desempenho de todas as aves ficou dentro da faixa considerada adequada para a linhagem. A carne de peito apresentou menos lipídeos totais e colesterol que a carne da coxa. O teor de lipídeos totais da coxa com pele foi mais que o dobro da coxa sem pele, mas o teor de colesterol não diferiu com a retirada da pele, demonstrando que o colesterol não está associado à gordura subcutânea. O teor de gordura intramuscular foi menor na carne das aves que receberam a ração com menor nível energético. Essas informações podem auxiliar na definição do manejo nutricional mais adequado. Apesar da redução no desempenho produtivo, a restrição da energia na ração dos frangos pode ser uma alternativa viável, se os consumidores estiverem dispostos a pagar mais por carne com menos gordura

Quality traits and lipid composition of meat from Nellore young bulls fed with different oils either protected or unprotected from rumen degradation

The qualitative characteristics, lipids and chemical composition of the meat of 35 Nellore young bulls were analyzed. These bulls had an average slaughter weight and fat thickness of 532.17±30.2kg, and 7.00mm, respectively. Significant differences were found only in the meat's water holding capacity (WHC), which was higher for animals fed with fresh linseed oil. More conjugated linoleic acid (CLA) was found in the meat of animals fed with unprotected soybean oil, while better omega-6/omega-3 ratios were noted for those fed unprotected linseed oil. The addition of different vegetable oils to the bulls' diet (soybean or linseed, either protected or not protected from rumen digestion) did not interfere with the qualitative characteristics of their meat while improving the lipid composition of the longissimus muscle. Of the oils examined, unprotected linseed oil most improved the omega-6/omega-3 ratio, thus producing the healthiest meat for human consumption.

Lipid composition of meat and backfat from Casertana purebred and crossbred pigs reared outdoors

The study aimed to evaluate, with regard to the human nutrition, the lipid profile of meat and backfat from gilts and barrows of the Italian autochthonous genotype Casertana and its crossbreed (Casertana × Large White) slaughtered at two different live weights. Meat from the Casertana cross was nutritionally comparable to that from the purebreed and both would be considered healthy, irrespective of sex and weight, due to the relatively low levels of intramuscular lipids and cholesterol. Muscle cholesterol was considerably lower in the heavy pigs than in the light ones and, as weight increased, cholesterol decreased but only in gilts. Females supply meat with higher polyunsaturated fatty acids (PUFA) and slightly lower saturated fatty acids (SFA) respect to barrows and, thus, higher PUFA/SFA ratio. Casertana crossbreds can represent a good alternative to pure Casertana, mainly in the production of Colonnata lard, due to the better fatty acid profile of the subcutaneous adipose tissue. From the nutritional point of view, the optimal slaughtering weight was about 150 kg for both genotypes. Heavy pigs, compared to the light ones, produced loin with lower atherogenic and thrombogenic indexes, lower SFA/unsaturated fatty acids ratio, and higher PUFA/SFA ratio.

European cattle breed cluster accordingly to their meat quality parameters

The concept of breed is rather questionable and it’s used more as a tool for “labelling” production systems than as a biological category. Here, production system is intended as a whole set of animal units, techniques, breeding schemes, marketing, etc. However, man has demonstrated to be very quick in capturing and disseminating good characteristics whence they appear in a breed by mutation or by selection. Therefore, it might be expected that breeds, nevertheless of recent origin, could bear distinguished productive characteristics. Due to the quantitative nature of them, more characteristics should be measured in order to obtain a clear and statistically significant distinction. We have measured several meat characteristics in 15 European breeds (30 individuals for each breed), mostly with beef attitude, reared in similar conditions. This was accomplished to better reveal the genetic background of breeds. A canonical discriminant analysis showed a clear distinction among breeds. In particular lipid composition of meat was able to assign individuals to breeds with 57% and 63% of individuals correctly classified respectively for neutral and phospholipids. The classification is generally good for all breeds except for the Spanish ones, indicating probably some crossing in the past for these breeds. Neutral lipids can classify double muscled breeds with high precision (84% and 95% in Asturiana de los Valles and Piedmontese respectively). Tenderness related measures (collagen, µ-calpain, m-calpain, calpastatin, MFI) poorly assign individuals to breeds (average 22%). The good classification of individuals to breeds for lipid composition suggests distinctive genetic features and encourages to look further to genetic determination of fat composition in the meat, as well as to exploit particular breeds to obtain products suitable for categories of consumers needing/searching for special components in their diet.

Differences in performance, flesh composition and water output quality in relation to density and feeding levels in rainbow trout, Oncorhynchus mykiss (Walbaum), farming

. The aim of this research was lo evaluate the effect of density and feeding level (initially 8 or 16kg/m3 and 1·3% or 2% of present biomass respectively) on productive traits, meat composition and water quality output in farmed rainbow trout, Oncorhynchus mykiss (Walbaum). Individual fish growth shows significant differences in relation to density and feeding level; feed conversion rate is positively Influenced by the lower feeding level and low rearing density. At low density, specific growth rate, protein efficiency ratio and coefficient of variation of individual final weights are more favourable than at high density. Dry matter and lipid composition of meat are positively affected by feeding level; whereas no differences are recorded on the amino acid and fatty acid profiles. Water quality shows differences due to density (NO3 and NH4+) and feeding level (NO2, NH4+ and P).

Effects of Corn Oil and Lysine on Growth, Fatty Acid Composition and Palatability of Large Broad White Turkeys

THE fat of fowl contains a relatively high proportion of unsaturated fatty acids, especially linoleic acid, compared to that of other commercial meat producing animals. Hilditch et al. (1934) showed that 65–68% of the fatty acids of the hen are unsaturated, including 7–8% palmitoleic acid, 20–22% linoleic and 35–38% oleic acid. Kiernat et al. (1964) reported on the lipid composition of meat and showed the retail cuts of beef to contain 2.3–4.2% polyunsaturated fatty acids and 49.5–53.2% monounsaturated fatty acids; pork contained 8.4–11.6% and 45.5–53.6%, respectively, with lamb containing 2.7–6.2% and 39–48.6%, respectively. So when there is desire to obtain a greater proportion of dietary fatty acid intake in the form of the polyunsaturated type, use of chicken or turkey should be a meat of choice.That increases in the ratios of polyunsaturated fatty acids to total fats in the…