Lipid Content Of Meat Research Articles

Performance, Carcass Traits, and Meat Fatty Acid Profile of Post-Weaning and Finishing Zebu Steers on Tropical Pasture with Three Low-Intake Supplementation Strategies.

The study aimed to evaluate the effects of three supplementation strategies on intake, apparent digestibility, feeding behavior, performance, carcass traits, proximate composition, and the fatty acid profile of meat from steers on tropical pasture during the post-weaning and finishing stages. The experiment involved 33 1/2 Holstein × 1/2 castrated Zebu steers weighing 335 ± 42.90 kg, aged 22 ± 2 m. The animals were managed on Urochloa brizantha cv. Marandu using an intermittent grazing system with continuous stocking and variable stocking rates for 310 days. The supplementation strategies were as follows: MS/US (mineral salt/urea supplementation): mineral salt in the rainy season and mineral salt with urea in the dry season; US/PS1 (urea supplementation/protein supplementation): mineral salt with urea in the rainy season and protein supplement at 1 g/kg body weight (BW) in the dry season; and PS1/PS2 (protein supplementation 1/protein supplementation 2): protein supplement at 1 g/kg BW in the rainy season and 2 g/kg BW in the dry season. The dry matter intake did not differ significantly (p > 0.05) between strategies. However, the post-weaning PS1/PS2 strategy resulted in higher (p < 0.05) crude protein intake. The final body weight did not differ (p > 0.05) between the strategies, but the average daily gain in post-weaning and finishing was higher (p < 0.05) for MS/US (restricted) animals. Carcass weight, subcutaneous fat thickness, and lipid content in meat were significantly higher (p < 0.05) for steers in the PS1/PS2 group. Steers finished on MS/US produced meat with a higher content of polyunsaturated fatty acids and ω-3 fatty acids (p < 0.05). Concentrate supplementation at 1 g/kg BW during the rainy season and 2 g/kg BW during the dry season is recommended for post-weaning and finishing steers on tropical pasture.

Impact of Feeding Systems on Performance, Blood Parameters, Carcass Traits, Meat Quality, and Gene Expressions of Lambs

The aim of this study was to investigate the effects of feeding systems on the growth performance of Santa Inês x Dorper lambs, meat quality, fatty acid profile, and gene expression. Thirty lambs at an initial body weight of 22.6 ± 2.59 kg were randomly assigned to one of three feed systems: a grazing system with 1.2% body weight concentrate supplementation (GS); a feedlot system with 28% forage and 72% concentrate (FFC); or feedlot with 85% whole corn grain and 15% pellets (FHG). The lambs were slaughtered after 60 days of experiment. Average daily gain, glucose, and insulin concentration were higher for lambs on FHC than lambs on a GS feeding system. The fatty acid profile in the meat of the lambs fed GS showed a higher proportion of c9t11-C18:2, C20:5, C22:5, and C22:6 compared with FFC and FHC (p &lt; 0.05). Meat tenderness was lower for lambs under FFC treatment compared with GS and FHG. FHG treatment provides better performance and higher deposition of lipid content in meat compared with GS and FHG. The expression of the genes SCD-1, SREBP1-c, and EVOL6 was greater in lambs undergoing GS and FHC treatments compared with FFC. Results of this research showed a reduced performance of grazing lambs compared with the feedlot system; however, it enhanced the fatty acid profile with increased levels of polyunsaturated acids and reduced n6/n3 ratio.

Dietary inclusion of purified crude glycerin improves bodyweight at slaughter and affects the fatty acid profile of lamb meat

Context Crude glycerin (CG) is an energetic byproduct that generates glycerol, an energy product that is absorbed by the ruminal wall and conducted to the liver, where it is metabolised and it is converted to glucose, by the action of the enzyme glycerol kinase, in a gluconeogenesis process. Aims The study objective was to determine the effect of CG inclusion, replacing corn bran, in a total mixed ration to lambs, on carcass traits, physicochemical properties and the fatty acid (FA) profile of lamb meat. Methods Forty-four uncastrated crossbred Santa Ines × indigenous lambs were distributed in a completely randomised study, with four CG inclusion levels (0, 70, 140 and 210 g/kg in the lamb diet). Key results The addition of CG up to a level of 70 g/kg to the lamb diets promoted greater slaughter bodyweight, hot and cold carcass weight, carcass traits, and meat lipid content, and improved Warner–Bratzler shear force in meat. Inclusion of CG in the diet did not affect (P &gt; 0.05) the pH and colour parameters (lightness, redness, yellowness and chroma) of meat. The FA composition of the longissimus lumborum of lambs C14:0, C15:1, C16:0, C18:1 cis and ΣFA medium-chain were greater, and FA meat concentration of C14:1, C15:0, C17:1, C18:0, C18:2 n−3, C18:2 n−6, ΣPUFA, ΣFA-old-chain and elongase enzymatic activity were lower in lambs fed without CG and with 70 g/kg CG, compared with lambs mainly fed 140 and 210 g/kg CG. The heath indexes, atherogenicity index and desirable FAs improved by dietary CG inclusion of 210 g/kg to the diet of lambs. Conclusions CG obtained from biodiesel production can be incorporated in lamb diets up to 70 g/kg total mixed ration, replacing corn bran to improve the weight gain, meat lipid content, Warner–Bratzler shear force and FA profile of lamb meat. Meat fat-related consumers health indices improved from the biggest inclusions of CG to the diet of lambs However, the use of CG at levels 140 and 210 g/kg total mixed ration reduces the performance, carcass weight and morphometric measurements. Implications It is recommended the inclusion at a maximum level of 70 g of CG/kg DM as total mixed ration replacing corn bran improves the weight gain, cooking weight loss, Warner–Bratzler shear force, meat lipid content and consequently FA meat composition.

Effect of cage and pen housing on the live performance, carcase, and meat quality traits of growing rabbits

The aim of the experiment was to study the effect of housing growing rabbits in enriched cages with small groups (eight rabbits/cage, C; n = 96; stocking density: 15 rabbits/m2) or in enriched pens with large groups (65 rabbits/pen, P; n = 130; stocking density: 15 rabbits/m2) on their growth performance and on slaughter and meat quality traits. The C rabbits showed higher final body weight (2540 vs. 2443 g, p < .01), better feed conversion ratio (5–11 weeks: 3.39 vs. 3.61, p < .05), lower mortality rate (5.2 vs. 31.5%, p < .001), and lower fecal corticosterone level (26.3 vs. 29.4 nmol/g, p < .05) compared to P rabbits. The increased possibility of physical activity of P compared to C rabbits resulted in more developed hind part of the reference carcase, thicker hind leg bones (34.8 vs. 33.4 g, p < .05), lower perirenal fat (15.1 vs. 20.8 g, p < .001) and hind leg meat lipid content (2.00 vs. 2.42%, p < .05), as well as higher haem iron content of the hind leg meat (5.29 vs. 4.22 mg/kg, p < .01). However, pen housing was detrimental for the dressing out percentage and for the hind leg meat to bones ratio. Physical meat quality traits were not affected by the housing system.HighlightsHousing of growing rabbits in large cages and large pens was compared.Caged rabbits had better productive performance, lower mortality and stress.Penned rabbits resulted in lower dressing out percentage, carcase adiposity and meat lipids content.Most of the meat quality traits were independent of the housing system.

Effect of dietary starch level and its rumen degradability on lamb meat fatty acid composition

Forty lambs were fed one of four diets supplemented with a linseed and sunflower oil blend but differing in starch level (mid, ≈35 vs. high, ≈50%) and starch rumen degradability (mid, ≈70 vs. high, ≈80%). The effects of diet on growth, carcass traits and meat fatty acid (FA) composition, with emphasis on biohydrogenation intermediates were evaluated. Lambs stayed on trial for 5weeks until slaughter. Treatment had no effect on animal performance and carcass traits. High-degradability diets decreased (P=0.04) meat shear force compared with mid-degradability diets. Lipid content of meat was unaffected by the diet. Mid-starch diets increased (P<0.05) the saturated FA and cis-MUFA but decreased (P<0.05) the trans-MUFA, particularly the t10-18:1, when compared with high-starch diets. The t11-18:1 (0.7% of total FA) and c9,t11-18:2 (<0.3%) remained low and the 18:3n-3 remained high (1.74%) and unaffected by diet.

Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed.

Simple SummaryIn recent years, the development of alternative rearing methods, capable of satisfying requests regarding product quality, yet also taking animal welfare and environmental protection into consideration, is becoming an increasingly important consumer demand. When pigs are reared in free range and organic systems, outdoor access is given to pigs; and such rearing conditions increases energy demand for activity and thermoregulation, which reduces growth rate, but improves some meat quality characteristics, such as leaner meat with lower C14:0 and higher C20:1n9, and oxidative stability.The aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial hybrid pig (I), free range commercial hybrid pig (FR) or organically reared crossbred pig (O), according to organic EU Regulations. I pigs showed the best productive performance, but FR and O increased: C20:1n9, Δ9-desaturase (C18) and thioesterase indices in meat. Lipid, dipeptides and CoQ10 appeared correlated to glycolytic and oxidative metabolic pathways. We can conclude that all studied parameters were influenced by the rearing system used, and that differences were particularly evident in the O system, which produced leaner meat with higher oxidative stability. In this respect, the organic pig rearing system promotes and enhances biodiversity, environmental sustainability and food quality.

Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat

The objective of the study was to analyse and increase the quality of rabbit meat by increasing the levels of natural bioactive compounds through providing fresh alfalfa to rabbits as complementary feed. At 50days of age, forty rabbits were divided into two homogeneous groups and fed pelleted feed (control group) or pelleted feed plus fresh alfalfa (alfalfa group). The lipid content of meat was significantly higher in the control group likely due to the higher feed consumption observed in this group. The same trend was observed in the contents of myristic, palmitoleic, oleic and linoleic acid. On the contrary, the supplementation of fresh alfalfa increased the stearic, linolenic, eicosatrienoic, eicosapentaenoic, docosapentaenoic, docosahexaenoic and total polyunsaturated fatty acid contents; also the total monounsaturated fatty acids and the α- and γ-tocopherol content was significantly lower. Moreover, alfalfa ingestion decreased the n−6 content, n−6/n−3 ratio and thrombogenicity index.

Characterization of the Lipid Fraction in Lamb Meat: Comparison of Different Lipid Extraction Methods

The aim of this study was to evaluate the performance of four different extraction methods commonly used to quantify the intramuscular lipid content in meat: the Association of Analytical Chemists (AOAC) method (reference method) and methods based on the use of a solvent mixture with different polarities, such as chloroform–methanol described by Folch et al. (J Biol Chem 226:497, 1957) and Christie (1989) or hexane–isopropanol described by Hara and Radin (Anal Biochem 90:420, 1978). The following parameters were taken into account: lipid content; relative proportions of neutral and polar lipids; fatty acid composition of total, neutral, and polar lipid fractions; and phospholipid composition. The use of a combination of solvents with different polarities (Hara–Radin, Folch, and modified Folch methods) was more effective in extracting intramuscular lipids than the use of a single solvent (AOAC, reference method). The Hara–Radin method provided a cleaner lipid extract with a significantly higher content of total fatty acids than that obtained with the Folch and modified Folch methods. The lower polarity of the hexane–isopropanol mixture allowed us to obtain an extract richer in neutral lipids (triglycerides and diglycerides) and thus in saturated and monounsaturated fatty acids. The percentage distribution of individual fatty acids in the neutral lipid fraction was generally not affected by the extraction method adopted, while lipid obtained with both the Hara–Radin and Folch methods had a polar fraction with a higher percentage of polyunsaturated fatty acids. The use of the Hara–Radin method provided a polar fraction with less nonlipid material and lower phospholipid degradation.

Lipid classes and fatty acid profile of selected Indian fresh water fishes

Lipid extracts from meat, head and viscera of Indian fresh water fishes, viz., catla, rohu, mrigal, common carp and tilapia were analyzed for lipid class distribution and fatty acid profile. The yield of meat ranged from 66.0-79.5% and total lipid content in meat was 0.8-3.8%. The total lipid content was higher (>4.0%) in head and viscera. Neutral lipids constituted 71.5-93.3% of the total lipid extract. Higher glycolipid content of 25.2% was observed in lipid extract from meat of common carp and higher phospholipid content (13.7%) was observed in lipid extract from meat of mrigal. Hydrocarbons, sterolesters and triacylglycerol were the major fractions of neutral lipids. Unsaturated fatty acids dominated in all the samples. Palmitic and oleic acids were the major fatty acids found in all the lipid extracts. Docosahexaenoic acid content was higher than 3% in lipid extract from meat of all the fishes. However, in most of the fishes, the content of eicosapentaenoic acid and docosahexaenoic acid were higher in visceral lipids.

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) ( p < 0.001) and cholesterol oxidation (COPs) ( p < 0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.

Comparison of different methods for total lipid quantification in meat and meat products

This study was aimed to evaluate the efficiency of six extraction methods for the quantification of total lipid content in meat and meat products: standard Soxhlet method (with and without previous acid hydrolysis), continuous Soxhlet method (with and without previous acid hydrolysis), and those methods based in the use of a mixture of chloroform and methanol, and described by Folch, Less, and Sloane (1957) and Bligh and Dyer (1959). Lipid content was determined in nine different meat products with different fat contents and physico-chemical features: cooked turkey breast, fresh pork loin, cooked ham, dry-cured ham, mortadella, beef burger, fresh sausage, dry-cured sausage and salami. The most effective methods for determining fat content in the studied meat products were the method described by Folch et al. (1957) and the Soxhlet with previous acid hydrolysis method. The Soxhlet method without previous acid hydrolysis adequately extracted lipids only in those meat products with very high fat content. The use of the method described by Bligh and Dyer (1959) gave rise to the lowest lipid contents in all the studied meat products.

Effect of two different protein/fat ratios of the diet on meagre (Argyrosomus regius) traits

The aim of this study was to evaluate the effect of two diets with different protein/fat ratios (P/F) (diet A: P/F 2.26; diet B: P/F 3.36) on the chemical composition, fatty acid profile and some somatic indexes of meagre (Argyrosomus regius). The trial was carried out on two groups of meagre raised in two different sea cages during 15 months. At the end of the production cycle biometric measures as well as chemical-nutritional analysis of the fillets were conducted on 25 fishes per group. Diet A, with a lower P/F, furnished animals with higher percentages of mesenteric fat (0.48 vs 0.41%; P<0.01) and of fillet yield (51.21 vs 48.12; P<0.01). Moreover, the fillets obtained with the diet A showed higher percentage of fat (3.60 vs 2.41%; P< 0.01), lower moisture (74.10 vs 75.42%; P<0.01), lower losses of water under pressure (16.73 vs 20.20%; P<0.01) and after 48 h of refrigeration (3.08 vs 4.23%; P<0.01). The fatty acids profile of fillets was affected by the diet. Diet A resulted in a higher level of saturated fatty acids (26.44 vs 23.17% of total lipid; P<0.01) and a lower percentage of polyunsaturated fatty acids (31.56 vs 36.08%; P<0.01) in the fillet, mainly due to the lower content of linoleic acid (13.63 vs 19.77%; P<0.01). The atherogenic (AI) and thrombogenic (TI) indexes, which resulted very low in the fish of Group B (AI=0.48 vs 0.60, P<0.01; TI=0.33 vs 0.37, P<0.01), together with the low lipid content of meat in both groups, confirmed the very high nutritional quality of meagre fillets.

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.

Fatty acid composition and conjugated linoleic acid content of intramuscular fat in crossbred cattle with and without Wagyu genetics fed a barley-based diet

Fatty acid composition and conjugated linoleic acid (CLA) content in pars costalis diaphragmatis (PCD) muscle from European and British crossbred (EBC; no Wagyu genetics) and Wagyu crossbred (WC; 75% Wagyu genetics) beef cattle were determined. Conjugated linoleic acid contents of PCD muscle from EBC (1.7 mg CLA g−1 lipid) and WC (1.8 mg CLA g−1 lipid) cattle were similar (P &gt; 0.05), while WC cattle had higher (P &lt; 0.05) CLA content 100 g−1 of beef on a DM basis because the lipid content of meat from WC cattle was greater (P &lt; 0.05) than that from EBC cattle Key words: Conjugated linoleic acid, Wagyu, fatty acids, barley, beef cattle