Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
권호 표지
DOI QR코드

DOI QR Code

Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat

  • Flakemore, Aaron Ross (Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania) ;
  • Malau-Aduli, Bunmi Sherifat (College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University) ;
  • Nichols, Peter David (Commonwealth Scientific and Industrial Research Organisation, Food, Nutrition and Bi-based Products, Oceans and Atmosphere) ;
  • Malau-Aduli, Aduli Enoch Othniel (Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania)
  • Received : 2016.09.24
  • Accepted : 2017.06.19
  • Published : 2017.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

Background: Omega-3 long-chain (${\geq}C_{20}$) polyunsaturated fatty acids (${\omega}3$ LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ${\omega}3$ LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Australian prime lambs supplemented with dietary degummed crude canola oil (DCCO) was evaluated. Methods: Samples of LTL muscle were sourced from 24 first cross ewe and wether lambs sired by Dorset, White Suffolk and Merino rams joined to Merino dams that were assigned to supplemental regimes of degummed crude canola oil (DCCO): a control diet at 0 mL/kg DM of DCCO (DCCOC); 25 mL/kg DM of DCCO (DCCOM) and 50 mL/kg DCCO (DCCOH). Lambs were individually housed and offered 1 kg/day/head for 42 days before being slaughtered. Samples for cooked analysis were prepared to a core temperature of $70^{\circ}C$ using conductive dry-heat. Results: Within raw meats: DCCOH supplemented lambs had significantly (P < 0.05) higher concentrations of eicosapentaenoic (EPA, $20:5{\omega}3$) and EPA + docosahexaenoic (DHA, $22:6{\omega}3$) acids than those supplemented with DCCOM or DCCOC; Dorset sired lambs contained significantly (P < 0.05) more EPA and EPA + DHA than other sire breeds; diet and sire breed interactions were significant (P < 0.05) in affecting EPA and EPA + DHA concentrations. In cooked meat, ${\omega}3$ LC-PUFA concentrations in DCCOM (32 mg/100 g), DCCOH (38 mg/100 g), Dorset (36 mg/100 g), White Suffolk (32 mg/100 g), ewes (32 mg/100 g) and wethers (33 mg/100 g), all exceeded the minimum content of 30 mg/100 g of edible cooked portion of EPA + DHA for Australian defined 'source' level ${\omega}3$ LC-PUFA classification. Conclusion: These results present that combinations of dietary degummed crude canola oil, sheep genetics and culinary preparation method can be used as effective management tools to deliver nutritionally improved ${\omega}3$ LC-PUFA lamb to meat consumers.

Keywords

References

  1. Key T, Schatzkin A, Willett WC, Allen NE, Spencer EA, Travis RC. Diet, nutrition and the prevention of cancer. Public Health Nutr. 2004;7:187-200.
  2. Kearney J. Food consumption trends and drivers. Philos Trans R Soc B. 2010; 365:2793-807. https://doi.org/10.1098/rstb.2010.0149
  3. Biesalski HK. Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Sci. 2005;70:509-24. https://doi.org/10.1016/j.meatsci.2004.07.017
  4. McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, Wallace JMW, Bonham MP, et al. Red meat consumption: an overview of the risks and benefits. Meat Sci. 2010;84:1-13. https://doi.org/10.1016/j.meatsci.2009.08.029
  5. Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 2006;74:17-33. https://doi.org/10.1016/j.meatsci.2006.05.002
  6. McNeill SH. Inclusion of red meat in healthful dietary patterns. Meat Sci. 2014;98:452-60. https://doi.org/10.1016/j.meatsci.2014.06.028
  7. Micha R, Michas G, Lajous M, Mozaffarian D. Processing of meats and cardiovascular risk: time to focus on preservatives. BMC Med. 2013;11
  8. Jacob RH, Pethick DW. Animal factors affecting the meat quality of Australian lamb meat. Meat Sci. 2014;96:1120-3. https://doi.org/10.1016/j.meatsci.2013.10.039
  9. Mortimer SI, van der Werf JHJ, Jacob RH, Hopkins DL, Pannier L, Pearce KL, et al. Genetic parameters for meat quality traits of Australian lamb meat. Meat Sci. 2014;96:1016-24. https://doi.org/10.1016/j.meatsci.2013.09.007
  10. Pethick DW, Banks RG, Hales J, Ross IR. Australian prime lamb - a vision for 2020. Int J Sheep Wool Sci. 2006;54:66-73.
  11. Hess BW, Moss GE, Rule DC. A decade of developments in the area of fat supplementation research with beef cattle and sheep. J Anim Sci. 2008;86: E188-204. https://doi.org/10.2527/jas.2007-0546
  12. Raes K, De Smet S, Demeyer D. 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. Anim Feed Sci Technol. 2004;113: 199-221. https://doi.org/10.1016/j.anifeedsci.2003.09.001
  13. Bessa RJB, Alves SP, Jeronimo E, Alfaia CM, Prates JAM, Santos-Silva J. Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambs. Eur J Lipid Sci Technol. 2007;109:868-78. https://doi.org/10.1002/ejlt.200600311
  14. Bhatt RS, Soren NM, Tripathi MK, Karim SA. Effects of different levels of coconut oil supplementation on performance, digestibility, rumen fermentation and carcass traits of Malpura lambs. Anim Feed Sci Technol. 2011;164:29-37. https://doi.org/10.1016/j.anifeedsci.2010.11.021
  15. Chilliard Y. Dietary-fat and adipose-tissue metabolism in ruminants, pigs, and rodents - a review. J Dairy Sci. 1993;76:3897-931. https://doi.org/10.3168/jds.S0022-0302(93)77730-9
  16. Lock AL, Bauman DE. Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health. Lipids. 2004;39:1197-206. https://doi.org/10.1007/s11745-004-1348-6
  17. Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, et al. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci. 2008;78:343-58. https://doi.org/10.1016/j.meatsci.2007.07.019
  18. Pannier L, Ponnampalam EN, Gardner GE, Hopkins DL, Ball AJ, Jacob RH, et al. Prime Australian lamb supplies key nutrients for human health. Anim Prod Sci. 2010;50:1115-22. https://doi.org/10.1071/AN10132
  19. Ponnampalam EN, Butler KL, Pearce KM, Mortimer SI, Pethick DW, Ball AJ, et al. Sources of variation of health claimable long chain omega-3 fatty Australian lamb slaughtered at similar weights. Meat Sci. 2014;96:1095-103. https://doi.org/10.1016/j.meatsci.2012.11.039
  20. Ponnampalam EN, Hopkins DL, Butler KL, Dunshea FR, Sinclair AJ, Warner RD. Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings. Meat Sci. 2009;83:314-9. https://doi.org/10.1016/j.meatsci.2009.05.018
  21. Demirel G, Ozpinar H, Nazli B, Keser O. Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. Meat Sci. 2006;72:229-35. https://doi.org/10.1016/j.meatsci.2005.07.006
  22. Otto JR, Malau-Aduli BS, Balogun RO, Nish P, Malau-Aduli AEO. Effect of crude degummed canola oil and ad libitum grazing on plasma metabolites of primiparous Holstein-Friesian cows in a pasture-based system. BMC Vet Res. 2014;10
  23. Otto JR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO. Influence of supplementing pasture-based primiparous Holstein-Friesian dairy cows with crude degummed canola oil on milk fatty acid composition. J Nutr Ther. 2014;3:55-66. https://doi.org/10.6000/1929-5634.2014.03.02.4
  24. Badiani A, Montellato L, Bochicchio D, Anfossi P, Zanardi E, Maranesi M. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method. J Agric Food Chem. 2004;52: 5187-94. https://doi.org/10.1021/jf030696q
  25. Badiani A, Nanni N, Gatta PP, Bitossi F, Tolomelli B, Manfredini M. Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs. Food Chem. 1998;61:89-100. https://doi.org/10.1016/S0308-8146(97)00112-X
  26. Hoke IM, Buege DR, Ellefson W, Maly E. Nutrient and related food composition of exported Australian lamb cuts. J Food Compos Anal. 1999; 12:97-109. https://doi.org/10.1006/jfca.1999.0813
  27. Maranesi M, Bochicchio D, Montellato L, Zaghini A, Pagliuca G, Badiani A. Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid. Food Chem. 2005;90:207-18. https://doi.org/10.1016/j.foodchem.2004.03.043
  28. Flakemore A, Balogun R, McEvoy P, Malau-Aduli B, Nichols P, Malau-Aduli A. Genetic variation in intramuscular fat of prime lamb supplemented with varying concentrations of degummed crude canola oil. Int J Nutr Food Sci. 2014;3(3):203-9.
  29. Flakemore A, McEvoy P, Balogun R, Malau-Aduli B, Nichols P, Malau- Aduli A. Degummed crude canola oil supplementation affects fat depot melting points in purebred and first-cross Merino sheep. Animal Vet Sci. 2014;2(3):75-80. https://doi.org/10.11648/j.avs.20140203.14
  30. Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb. Meat Sci. 2017;123:79-87. https://doi.org/10.1016/j.meatsci.2016.09.006
  31. ISO. Meat and meat products - determination of moisture content. ISO 1442:1997 International Organization for Standardization, Geneva, Switzerland. 1997.
  32. Malau-Aduli AEO, Holman BWB, Kashani A, Nichols PD. Sire breed and sex effects on the fatty acid composition and content of heart, kidney, liver, adipose and muscle tissues of purebred and first-cross prime lambs. Anim Prod Sci. 2016;56:2122-32. https://doi.org/10.1071/AN14906
  33. Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959;37:911-7. https://doi.org/10.1139/y59-099
  34. Anderson BA, Kinsella JA, Watt BK. Comprehensive evaluation of fatty-acids in foods.2.Beef products. J Am Diet Assoc. 1975;67:35-41.
  35. Greenfield H, Southgate DTA. Food Composition Data. Production, Management and Use.. 2nd Edition, FAO Rome, 2003 Available to download as PDF at www.fao.org/fileadmin/templates/food_composition/ images/FCD.pdf. Accessed 21 June 2017.
  36. Clayton EH. Clayton EH. Graham Centre Monograph No. 4: Long-chain omega-3 polyunsaturated fatty acids in ruminant nutrition: benefits to animals and humans. Eds. T Nugent and C Nicholls, NSW Department of Primary Industries, Wagga Wagga, NSW. 2014. Available at: www.grahamcentre.net. Accessed 21 June 2017.
  37. Ulbricht TLV, Southgate DAT. Coronary heart-disease - 7 dietary factors. Lancet. 1991;338:985-92. https://doi.org/10.1016/0140-6736(91)91846-M
  38. Bessa RJB, Portugal PV, Mendes IA, Santos-Silva J. Effect of lipid supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs fed dehydrated lucerne or concentrate. Livest Prod Sci. 2005;96:185-94. https://doi.org/10.1016/j.livprodsci.2005.01.017
  39. Murphy EW, Criner PE, Gray BC. Comparisons of methods for calculating retentions of nutrients in cooked foods. J Agric Food Chem. 1975;23: 1153-7. https://doi.org/10.1021/jf60202a021
  40. SAS. Statistical Analysis Systems Version 9.2, Cary: SAS Institute.
  41. Najafi MH, Zeinoaldini S, Ganjkhanlou M, Mohammadi H, Hopkins DL, Ponnampalam EN. Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Sci. 2012;92:848-54. https://doi.org/10.1016/j.meatsci.2012.07.012
  42. de Almeida FA, Sobrinho AGD, Manzi GM, Lima NLL, Endo V, Zeola N. Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum. Anim Prod Sci. 2015;55:1030-6. https://doi.org/10.1071/AN13383
  43. Lough DS, Solomon MB, Rumsey TS, Elsasser TH, Slyter LL, Kahl S, et al. Effects of dietary canola seed and soy lecithin in high-forage diets on cholesterol content and fatty-acid composition of carcass tissue of growing ram lambs. J Anim Sci. 1992;70:1153-8. https://doi.org/10.2527/1992.7041153x
  44. Ponnampalam EN, Sinclair AJ, Egan AR, Blakeley SJ, Leury BJ. Effect of diets containing n-3 fatty acids on muscle long-chain n-3 fatty acid content in lambs fed low- and medium-quality roughage diets. J Anim Sci. 2001;79: 698-706. https://doi.org/10.2527/2001.793698x
  45. Karami M, Ponnampalam EN, Hopkins DL. The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats. Meat Sci. 2013;94:165-9. https://doi.org/10.1016/j.meatsci.2013.02.004
  46. Partida JA, Vazquez E, Rubio MS, Mendez D. Effect of breed of sire on carcass traits and meat quality of Katahdin lambs. J Food Res. 2012;1
  47. Santos-Silva J, Mendes IA, Bessa RJB. The effect of genotype, feeding system and slaughter weight on the quality of light lambs - 1. Growth, carcass composition and meat quality. Livest Prod Sci. 2002;76:17-25. https://doi.org/10.1016/S0301-6226(01)00334-7
  48. Fogarty NM, Hopkins DL, van de Ven R. Lamb production from diverse genotypes. 2. Carcass characteristics. Anim. Sci. 2000;70:147-56. https://doi.org/10.1017/S1357729800051687
  49. McPhee MJ, Hopkins DL, Pethick DW. Intramuscular fat levels in sheep muscle during growth. Aust J Exp Agric. 2008;48:904-9. https://doi.org/10.1071/EA08046
  50. Nudda A, Battacone G, Boe R, Manca MG, Rassu SPG, Pulina G. Influence of outdoor and indoor rearing system of suckling lambs on fatty acid profile and lipid oxidation of raw and cooked meat. Ital J Anim Sci. 2013;12
  51. Santos VAC, Silva SR, Mena EG, Azevedo JMT. Live weight and sex effects on carcass and meat quality of "Borrego terrincho-PDO" suckling lambs. Meat Sci. 2007;77:654-61. https://doi.org/10.1016/j.meatsci.2007.05.019
  52. Horcada A, Beriain MJ, Purroy A, Lizaso G, Chasco J. Effect of sex on meat quality of Spanish lamb breeds (Lacha and rasa Aragonesa). Anim Sci. 1998; 67:541-7. https://doi.org/10.1017/S1357729800032975
  53. Dervishi E, Joy M, Alvarez-Rodriguez J, Serrano M, Calvo JH. The forage type (grazing versus hay pasture) fed to ewes and the lamb sex affect fatty acid profile and lipogenic gene expression in the longissimus muscle of suckling lambs. J Anim Sci. 2012;90:54-66. https://doi.org/10.2527/jas.2011-4057
  54. Okeudo NJ, Moss BW. Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure. Meat Sci. 2007;76:195-200. https://doi.org/10.1016/j.meatsci.2006.08.017
  55. De Smet S, Raes K, Demeyer D. Meat fatty acid composition as affected by fatness and genetic factors: a review. Anim Res. 2004;53:81-98. https://doi.org/10.1051/animres:2004003
  56. Calder PC. Polyunsaturated fatty acids, inflammatory processes and inflammatory bowel diseases. Mol Nutr Food Res. 2008;52:885-97. https://doi.org/10.1002/mnfr.200700289
  57. Ponnampalam EN, Butler KL, Jacob RH, Pethick DW, Ball AJ, Edwards JEH, et al. Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems. Meat Sci. 2014;96:1104-10. https://doi.org/10.1016/j.meatsci.2013.04.007
  58. Williams P. Nutritional composition of red meat. Nutr Diet. 2007;64:S113-S19. https://doi.org/10.1111/j.1747-0080.2007.00197.x
  59. FSANZ. Nutrition Information User Guide To Standard 1.2.8 - Nutrition Information Requirements Part B - Nutrition Claims March 2012. 2012.
  60. NHMRC. (National Health and Medical Research Council) 'nutrient reference values for Australia and New Zealand including recommended dietary intakes.'. Canberra: Commonwealth Department of Health and Ageing;2006.
  61. Webb EC, O'Neill HA. The animal fat paradox and meat quality. Meat Sci. 2008;80:28-36. https://doi.org/10.1016/j.meatsci.2008.05.029
  62. Campo MM, Muela E, Olleta JL, Moreno LA, Santaliestra-Pasias AM, Mesana MI, et al. Influence of cooking method on the nutrient composition of Spanish light lamb. J Food Compos Anal. 2013;31:185-90. https://doi.org/10.1016/j.jfca.2013.05.010
  63. Alfaia CMM, Alves SP, Lopes AF, Fernandes MJE, Costa ASH, Fontes C, et al. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Sci. 2010;84: 769-77. https://doi.org/10.1016/j.meatsci.2009.11.014
  64. Knight TW, Knowles SO, Death AF, Cummings TL, Muir PD. Conservation of conjugated linoleic, trans-vaccenic and long chain omega-3 fatty acid content in raw and cooked lamb from two cross-breeds. N Z J Agric Res. 2004;47:129-35. https://doi.org/10.1080/00288233.2004.9513580

Cited by

  1. A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids vol.10, pp.11, 2018, https://doi.org/10.3390/nu10111662
  2. Nutritional Supplements Fortified with Oils from Canola, Flaxseed, Safflower and Rice Bran Improve Feedlot Performance and Carcass Characteristics of Australian Prime Lambs vol.8, pp.12, 2017, https://doi.org/10.3390/ani8120231
  3. Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system vol.9, pp.None, 2017, https://doi.org/10.1038/s41598-018-37956-y
  4. Lipid Metabolism, Carcass Characteristics and Longissimus dorsi Muscle Fatty Acid Composition of Tropical Crossbred Beef Cattle in Response to Desmanthus spp. Forage Backgrounding vol.11, pp.12, 2021, https://doi.org/10.3390/metabo11120804