Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

Ponnampalam, Eric, Sinclair, Andrew, Egan, Adrian, Ferrier, Greg and Leury, Brian 2002, Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat, Meat science, vol. 60, no. 2, pp. 125-132, doi: 10.1016/S0309-1740(01)00113-9.

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Title Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat
Author(s) Ponnampalam, Eric
Sinclair, Andrew
Egan, Adrian
Ferrier, Greg
Leury, Brian
Journal name Meat science
Volume number 60
Issue number 2
Start page 125
End page 132
Publisher Applied Science Publishers
Place of publication Barking, England
Publication date 2002-02
ISSN 0309-1740
Keyword(s) diets
cooked meat
polyunsaturated fatty acids
sensory properties
Summary The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderately (P<0.01) and markedly (P<0.001) increased muscle long-chain omega-3 FA content compared with those fed the basal diet of lucerne chaff and oat chaff. Protected canola seed (PCS, Exp. 1) significantly (P<0.001) increased omega-6 FA content of the longissimus muscle. In each of the 2 experiments (1 and 2), after being fed experimental diets for 6 weeks lambs were slaughtered at a commercial abattoir. At 24 h post-mortem (PM) the semitendinosus and biceps femoris muscles were removed from animals and stored at −20°C until evaluation of sensory properties using experienced panel members. The muscle samples were stored for 3 (Exp. 1) and 12 (Exp. 2) months then removed, thawed and cooked for sensory evaluation. The meat samples were cooked under standardized conditions in a convection microwave at 180°C (20–25 min) to an internal temperature of 75°C. Cooked samples were tested for flavour, aroma, juiciness and overall palatability. The significant increase in muscle long-chain omega-3 with FM (Exp. 1 and 2) and FO (Exp. 2) or omega-6 FA with PCS (Exp. 1) were not detrimental to sensory panel evaluations of flavour or aroma of cooked meat when compared with the basal diet. However, meat from FM (Exp. 1) had lower juiciness and FO (Exp. 2) had lower overall palatability. Protected sunflower meal protein with FO (Exp. 2) significantly lowered ratings for flavour, juiciness and overall palatability. Lamb meat with increased levels of long-chain omega-3 FA can be produced without altering the sensory quality (flavour or aroma) of the cooked meat.
Language eng
DOI 10.1016/S0309-1740(01)00113-9
Field of Research 070204 Animal Nutrition
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2002, Elsevier Science Ltd
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Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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