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, Malau-Aduli, Bunmi, Nichols, Peter, and Malau-Aduli, Aduli Enoch Othneil (2017) Degummed crude canola oil, sire breed and gender effects on intramuscular long-chain omega-3 fatty acid properties of raw and cooked lamb meat. Journal of Animal Science and Technology, 59 (17). pp. 1-36.

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Background: Omega-3 long-chain (≥C20) polyunsaturated fatty acids (ω3 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 ω3 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 °C using conductive dry-heat.

Results: Within raw meats: DCCOH supplemented lambs had significantly (P < 0.05) higher concentrations of eicosapentaenoic (EPA, 20:5ω3) and EPA+docosahexaenoic (DHA, 22:6ω3) 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, ω3 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 ω3 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 ω3 LC-PUFA lamb to meat consumers.

Item ID: 49785
Item Type: Article (Research - C1)
ISSN: 2055-0391
Keywords: canola oil, lamb, cooking, omega-3 fatty acids, meat quality
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© The Author(s). 2017. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver ( applies to the data made available in this article, unless otherwise stated.

Funders: Australian Postgraduate Awards (APA), Australian Wool Education Trust (AWET)
Date Deposited: 07 Aug 2017 02:32
FoR Codes: 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3003 Animal production > 300303 Animal nutrition @ 60%
30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3001 Agricultural biotechnology > 300109 Non-genetically modified uses of biotechnology @ 40%
SEO Codes: 83 ANIMAL PRODUCTION AND ANIMAL PRIMARY PRODUCTS > 8303 Livestock Raising > 830310 Sheep - Meat @ 100%
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