Nguyen, Don Viet, Flakemore, Aaron Ross, Otto, John Rodger, Ives, Stephen William, Smith, Rowan William, Nichols, Peter David, and Malau-Aduli, Aduli Enoch Othniel (2017) Nutritional value and sensory characteristics of meat eating quality of Australian prime lambs supplemented with pelleted canola and flaxseed oils: fatty acid profiles of muscle and adipose tissues. Internal Medicine Review, 3 (3). pp. 1-21.

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Abstract

The effects of canola or flaxseed oil dietary supplementation on Longissimus thoracis et lumborum (LTL) muscle and visceral adipose tissue fatty acid (FA) profiles and meat sensory traits in Australian prime lambs from different breeds were investigated. Sixty lambs were fed one of the following pellet treatments: no oil (Control), 2.5% canola, 5% canola, 2.5% flaxseed and 5% flaxseed, balanced by breed (purebred Merino, and first-cross lambs from Corriedale rams mated to Merino ewes and White Suffolk rams mated to Corriedale ewes). Lambs were individually supplemented daily with 1 kg of oil-enriched wheat-based pellets throughout the 7-week feeding trial, after a 3-week adjustment period and an unlimited access to water and lucerne hay. At the end of the feeding trial, all animals were slaughtered. From each carcass, an LTL muscle sampled at the 12/13th rib interface and a visceral adipose tissue sampled from the vicinity of the liver were taken and subjected to fatty acid analysis. A separate LTL muscle sample was utilised for sensory evaluation of meat eating quality. The inclusion of 5% flaxseed oil significantly decreased n-6/n-3 ratio in both tissues. The muscle from lambs fed 5% oil supplements had higher omega-3 long-chain polyunsaturated FA (n-3 LC-PUFA) contents and reached the claimable health-benefitting value without deleterious sensory effects. The n-3 LC-PUFA component in visceral adipose tissue was negligible. Tissue FA profiles and sensory quality were influenced by lamb breed. There were significant interactions between oil supplementation levels and lamb breed on some visceral adipose FA and meat juiciness. These findings indicate that a combination of dietary manipulation and lamb genetics can be used as an effective management tool to deliver a nutritionally improved n-3 LC-PUFA lamb to consumers.

Item ID:	48086
Item Type:	Article (Research - C1)
ISSN:	2470-3532
Keywords:	omega-3 fatty acids; prime lamb; oil supplementation; muscle; adipose tissue; meat sensory eating quality
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Date Deposited:	29 Mar 2017 01:14
FoR Codes:	30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3003 Animal production > 300303 Animal nutrition @ 50% 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3001 Agricultural biotechnology > 300109 Non-genetically modified uses of biotechnology @ 50%
SEO Codes:	83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8303 Livestock Raising > 830310 Sheep - Meat @ 100%
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