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Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs.

Ponnampalam, E. N., Sinclair, Bernadette, Egan, A. R. and Hosking, B. J. 2002, Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs., Journal of animal science: leading source of new knowledge and perspectives in animal science, vol. 80, no. 3, pp. 628-636.

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Title Effects of dietary lipid type on muscle fatty acid composition, carcass leanness, and meat toughness in lambs.
Author(s) Ponnampalam, E. N.
Sinclair, BernadetteORCID iD for Sinclair, Bernadette orcid.org/0000-0002-0249-189X
Egan, A. R.
Hosking, B. J.
Journal name Journal of animal science: leading source of new knowledge and perspectives in animal science
Volume number 80
Issue number 3
Start page 628
End page 636
Publisher American Society of Animal Science
Place of publication Champaign, Ill.
Publication date 2002-03
ISSN 0021-8812
1525-3163
Keyword(s) carcass composition
diet
fatty acids
lambs
meat quality
muscle tissue
Summary Isonitrogenous amounts of two protein sources differing in rumen degradation rate and in lipid composition were fed to sheep with or without a rapidly fermentable cereal grain. The effects on intake, carcass leanness, and muscle fatty acid (FA) composition were examined. Thirty-eight crossbred wether lambs (9 mo, 35 to 48 kg) were allocated by stratified randomization to six treatment groups: 1) basal diet of alfalfa hay:oat hay (20:80) ad libitum = basal; 2) basal + lupin (358 g DM/d) = lupin; 3) basal + fish meal (168 g DM/d) = fish meal; 4) basal + barley (358 g DM/d) = barley; 5) basal + barley + lupin (179 + 179 g DM/d) = barley/lupin; or 6) basal + barley + fish meal (179 + 84 g DM/d) = barley/ fish meal. Lambs were fed individually. Dietary treatments were imposed for 8 wk, and the supplements were offered at 2-d intervals. Daily feed intake and weekly BW of lambs were recorded. At the end of the feeding period lambs were slaughtered after an overnight fast. Hot carcass weight (HCW) and fat depth (GR; total fat and muscle tissue depth at 12th rib, 110 mm from midline) were recorded. At 24 h postmortem samples of longissimus thoracis (LT) and longissimus lumborum (LL) muscles were taken from chilled (4 deg C) carcasses for the assessment of FA composition and meat tenderness, respectively. Lambs fed lupin or fish meal with or without barley had heavier slaughter weights (P < 0.004) and HCW (P < 0.001) than lambs fed basal or barley when initial BW was included as a covariate. The lupin diet also resulted in heavier carcasses (P < 0.05) than the fish meal or barley/fish meal diets. With GR as an indicator, fish meal and barley/ fish meal diets produced leaner carcasses (P < 0.01) than lupin and barley/lupin lambs. Long-chain n-3 FA content [20:5n-3 (P < 0.001), 22:5n-3 (P < 0.003), and 22:6n-3 (P < 0.001)] in the LT muscle were substantially higher with the fish meal and barley/fish meal diets, whereas muscle total n-6 FA was increased (P < 0.003) by lupin and barley/lupin compared with all other diets. Thus, increased muscle long-chain n-3 FA content occurred without an increase in fatness measured as GR, whereas increased muscle n-6 FA content was associated with an increase in carcass fatness. Under these circumstances, a reduction in carcass fatness had no effect on meat tenderness measured as Warner-Bratzler shear force.
Language eng
Field of Research 070204 Animal Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2002, American Society of Animal Science
Persistent URL http://hdl.handle.net/10536/DRO/DU:30009293

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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