FATTY ACIDS IN THE INTRAMUSCULAR FAT OF BERRICHON DU CHER AND SUFFOLK HEAVY LAMBS KEPT IN SEMI-INTENSIVE PRODUCTION SYSTEMS IN SLOVAKIA
Keywords:
sheep, production system, lamb sex, Musculus longissimus dorsi, fatty acidsAbstract
The objective of this study was to determine the content of fatty acids (FAs) in the intramuscular fat of heavy lambs of two breeds: Berrichon du Cher (BE) and Suffolk (SF) in a semi-intensive production system with different nutrition management schemes applied (SI1 and SI2) using gas chromatography. Nutrition differed mainly in a short period before the slaughter: BE/SI1 lambs were fed with hay and concentrates, SF/SI2 lambs grazed and suckled a milk. The samples were taken from the Musculus longissimus dorsi and the analysis of variance with factors of breed/production system (BE/SI1, SF/SI2) and lamb sex (males, females) was used to study the differences in FAs. The content of essential FAs, linoleic acid and α-linolenic acid summed, was higher in SF/SI2 lambs (6.26 g.100 g-1 FAME); this significantly (P < 0.001) differed from BE/SI1 lambs (4.64 g.100 g-1 FAME). The contents of health beneficial FAs (arachidonic, eicosapentaeonic, docosapentaeonic, docosahexaenoic acids) were also higher in SF/SI2 lambs (2.00, 0.59, 0.83, 0.27 g.100 g-1 FAME) and significantly (P < 0.001) differed from BE/SI1 lambs (1.15, 0.30, 0.44, 0.13 g.100 g-1 FAME). The content of conjugated linoleic acid (health beneficial FA as well) was 1.67 g.100 g-1 FAME in SF/SI2 lambs and 1.07 g.100 g-1 FAME in BE/SI1lambs (P < 0.001). The ratio of n-6/n-3 polyunsaturated FAs agreed, whilst the ratio of polyunsaturated/saturated FAs did not agree with the recommended values (found better in SF/SI2 lambs).
References
Aurousseau, B., Bauchart, D., Faure, X., Galot, A. l., Prache, S., Micol, D. & Priolo, A. 2007. Indoor fattening of lambs raised on pasture: (1) Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle. Meat Science, 76, 241–252.
Cividini, A., Levart, A., Žgur, S. & Kompan, D. 2014. Fatty acid composition of lamb meat from autochthonous Jezersko-Solčava breed reared in different production systems. Meat Science, 97, 480–485.
Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A. & Larson, S. 2010. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9, 1–12.
Díaz, M. T., Álvarez, I., De La Fuente, J., Sanudo, C., Campo, M. M., Oliver, M. A., Font I Furnols, M., Montossi, F., San Julián, R., Nute, G. R. & Caneque, V. 2005. Fatty acid composition of meat from typical lamb production systems in Spain, United Kingdom, Germany and Uruguay. Meat Science, 71, 256–263.
Fiori, M., Scintu, M. F., Sitzia, M. & Addis, M. 2013. Dietary effects on meat chemical traits and fatty acid composition in intramuscular lipids of Sarda x Ile de France heavy lambs. In Ben Salem H. (ed.), López-Francos A. (ed.). Feeding and management strategies to improve livestock productivity, welfare and product quality under climate change. Zaragoza: CIHEAM/INRAT/OEP/IRESA/FAO (Options Méditerranéennes: Série A. Séminaires Méditerranéens, n. 107, p. 201–205.
Fisher, A. V., Enser, M., Richardson, R. I., Wood, J. D., Nute, G. R., Kurt, E., Sinclair, L. A. & Wilkinson, R. G. 2000. Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems. Meat Science, 55, 141–147.
Howes, N. L., Bekhit, A., Burrit, D. J. & Campbell, A. W. 2015. Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat. Comprehensive Reviews in Food Science and Food Safety, 14, 22–36.
Jenkins, T. C. 1994. Regulation of lipid metabolism in the rumen. Journal of Nutrition, 124, 1372S–1376S.
Margetín, M., Apolen, D., Oravcová, M., Vavrišinová, K., Peškovičová, D., Luptáková, L., Krupová, Z., Bučko, O. & Blaško, J. 2014. Fatty acids profile of intramuscular fat in light lambs traditionally and artificially reared. Journal of Central European Agriculture, 15, 117–129.
Margetín, M., Oravcová, M., Margetínová, J. & Kubinec, R. 2018. Fatty acids in intramuscular fat of Ile de France lambs in two different production systems. Archives Animal Breeding, 61, 395–403.
McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P. & Fearon, A. M. 2010. Red meat consumption: An overview of the risks and benefits. Meat Science, 84, 1–13.
Mortimer, S. I., Van Der Werf, J. H. J., Jacob, R. H., Hopkins, D. L., Pannier, L., Pearce, K. L., Gardner, G. E., Warner, R. D., Geesing, G. H., Hocking Edwards, J. E., Ponnampalam, E. N., Ball, A. J., Gilmour, A. R. & Pethick, D. W. 2014. Genetic parameters for meat quality traits of Australian lamb meat. Meat Science, 96, 1016–1024.
Nuernberg, K., Fischer, A., Nuernberg, G., Ender, K. & Dannenberger, D. 2008. Meat quality and fatty acid composition of lipids in muscle and fatty tissue of Skudde lambs fed grass versus concentrate. Small Ruminant Research, 74, 279–283.
Ponnampalam, E. N., Butler, K. L., Pearce, K. M., Mortimer, S. I., Pethick, D. W., Ball, A. J. & Hopkins, D. L. 2014. Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Science, 96, 1095–1110.
Raes, K., De Smet, S. & Demeyer, D. 2004. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat: a review. Animal Feed Science and Technology, 113, 199–221.
Santos-Silva, J., Bessa, R. J. B. & Santos-Silva, F. 2002. Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat. Livestock Production Science, vol. 77, 2002, p. 187–194.
Sanudo, C., Enser, M. E., Campo, M. M., Nute, G. R., María, G., Sierra, I. & Wood, J. D. 2000. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science, 54, 339–346.
SAS Institute Inc. (2009) SAS/STAT ® 9.2 User's Guide, Second Edition, Cary, NC USA
Serra, A., Mele, M., La Comba, F., Conte, G., Buccioni, A. & Secchiari, P. 2009. Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights. Meat Science, 81, 396–404.
Silva Sobrinho, A. G., Cirne, L. G. A. & Santana, V. T. 2014. Fatty acid profile of meat of lambs fed on diets containing mulberry hay. Engineering and Technologies International Journal of Animal and Veterinary Sciences, 8, 466–468.
Simopoulos, A. P. 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids. Dossier: polyunsaturated fatty acids in biology and diseases. Biomedicine & Pharmacotherapy, 56, 365–379.
Sinanoglou, V. J., Batrinou, A., Mantis, F., Bizelis, I. & Miniadis-Meimaroglou, S. 2013. Lipid quality indices: Differentiation of suckling lamb and kid breeds reared by traditional sheep farming. Small Ruminant Research, 113, p. 1–10.
Swanson, D., Block, R. & Mousa, S. A. 2012. Omega3 fatty acids EPA and DHA: Health benefit throughout life. Advances in Nutrition, 3, 1–7.
Ulbricht, T. L. V. & Southgate, D. A. T. 1991. Coronary heart disease seven dietary factors. The Lancet, 338, 985–992.
Williams, C. M. 2000. Dietary fatty acids and human health. Annales de Zootechnia, 2000, 165–180.
Wood, J. D. & Enser, M. 1997. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition, 78, 49–60.
Wood, J. D., Richardson, R. I., Nute, G. R., Fischer, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R. & Enser, M. 2003. Effects of fatty acids on meat quality: a review. Meat Science, 66, 21–32.
