[en] The lipid analysis of commercial lamb's meat, from two main Moroccan production areas Middle Atlas and highlands of eastern Morocco, was conducted. This study concerns the lipid quality of sheep meat from Beni Guil (BG) and Timahdite (Ti) as indigenous breeds and that of the Ouled Djellal (ODj) breed of Algerian origin. To study the effect of the geographical area, the meat samples from the Beni Guil breed were taken in the two main locations of this breed: in the region of Ain Beni Mathar (BGA) and that of Tendrara (BGT). The fatty acid profiles of the sheep meats analyzed showed the following: (i) polyunsaturated fatty acid (PUFA) richness was of 12.87 % and 20.59 % respectively for BGA and BGT breeds; (ii) polyunsaturated ∕ saturated fatty acid ratios were ranged between 0.28 to 0.50 respectively for BGA and Ti breed; and (iii) PUFA-n−3 content was 1.71 % for ODj breed and 2.13 % for BGA. Thus, the PUFA-n−6 ∕ PUFA n−3 ratios range between 4.92 and 9.6 for BGA and Ti sheep meat, respectively. The cholesterol content was 0.08 % and 0.12 % of fresh meat respectively for ODj and BGA. Finally, meats of BGA and ODj have similar thrombogenicity (1.23 and 1.27 respectively) and atherogenicity indices (0.71 and 0.68 respectively). Statistically, these values were significantly higher than those registered for Ti breed (IT: 1.04 and AI: 0.51). In conclusion, from a nutritional point of view, it can be deduced that these meats have an interesting lipid quality due to their richness in desirable fatty acid (UFA + C18 : 0).
Disciplines :
Chemistry Animal production & animal husbandry
Author, co-author :
Belhaj, Kamal
Mansouri, Farid
Benmoumen, Abdessamad
Sindic, Marianne ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Boukharta, Mohamed
Serghini, Caid Hana
Elamrani, Ahmed
Language :
English
Title :
Fatty acids, health lipid indices and cholesterol content of four sheep meats from Moroccan pastures
Addis, M., Fiori, M., Manca, C., Riu, G., and Scintu, M. F.: Muscle colour and chemical and fatty acid composition of "Agnello di Sardegna" PGI suckling lamb, Small Ruminant Res., 115, 51-55, 2013.
AOAC: Official Methods of Analysis of the Association of Official Analytical Chemists, 15th edn., Association of Official Analytical Chemists, Washington, p. 1228, 1990.
Akcan, T., Gökçe, R., Asensio, M., Estévez, M., and Morcuende, D.: Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest, Food Sci. Biotechnol., 54, 3050-3057, 2017.
Banskalieva, V., Sahlu, T. A., and Goetsch, A.: Fatty acid composition of goat muscles and fat depots: a review, Small Ruminant Res., 37, 255-268, 2000.
Bechchari, A., El Aich, A., Mahyou, H., Baghdad, B., and Bendaou, M.: Study of the degradation of steppic rangelands in Béni Mathar and Maâtarka communes (Northeastern of Morocco), J. Mater. Environ. Sci., 5, 2572-2583, 2014.
Belhaj, K., Mansouri, F., Fauconnier, M.-L., Boukharta, M., Caid, H. S., Sindic, M., and Elamrani, A.: Physicochemical and nutritional characteristics of Béni Guil lamb meat raised in eastern Morocco, Med. J. Nutr. Metab., 11, 175-185, 2018.
Belhaj, K., Mansouri, F., Sindic, M., Taaifi, Y., Boukharta, M., Serghini-Caid, H., and Elamrani, A.: Effect of the concentratebased finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat, E3S Web Conf., 04001, 2020.
Ben Abdelmalek, Y., Smeti, S., Essid, I., Yagoubi, Y., Tibaoui, S., and Atti, N.: The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat, J. Anim. Physiol. Anim. Nutr., 00, 1-11, 2020.
Ben Moumen, A., Mansouri, F., Richard, G., Abid, M., Fauconnier, M. L., Sindic, M., El Amrani, A., and Serghini Caid, H.: Biochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco, Int. J. Food Sci. Technol., 50, 804-810, 2015.
Benouda, H., Bouammali, B., Challioui, A., Oulmidi, A., and Dardouri, N.: Essential oil variation in wild-growing populations of Artemisia herba-alba Asso collected from Morocco: Chemical composition and multivariate analysis, J. Mater. Environ. Sci., 9, 1741-1749, 2018.
Berkat, O. and Tazi, M.: Profil fourrager, Lait (millions de litres), 780, 625, 2004.
Berrighi, N., Belkacemi, L., Bouderoua, K., Santaella, M., Ros, G., and Nieto, G.: Fatty Acids Composition and Sensory Properties of Lamb Meat Fed on Steppe and Highland Pastures, Asian J. Anim. Sci., 11, 88-95, 2017.
Blasco, M., Campo, M. M., Balado, J., and Sañudo, C.: Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs, J. Sci. Food Agric., 99, 3335-3342, 2019.
Bligh, E. G. and Dyer, W. J.: A rapid method of total lipid extraction and purification, Can. J. Biochem. Physiol. Links., 37, 911-917, 1959.
Bonanome, A. and Grundy, S. M.: Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels, New N. Engl. J. Med., 318, 1244-1248, 1988.
Boulanouar, B. and Paquay, R.: L'élevage du mouton et ses systèmes de production au Maroc, Institut National de la Recherche Agronomique, Rabat, 2006.
Bressan, M., Rossato, L., Rodrigues, E., Alves, S., Bessa, R., Ramos, E., and Gama, L.: Genotype × environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain, J. Anim. Sci., 89, 221-232, 2011.
Cabrera, M. and Saadoun, A.: An overview of the nutritional value of beef and lamb meat from South America, Meat Sci., 98, 435-444, 2014.
Costa, J. B., Oliveira, R. L., Silva, T. M., Barbosa, A. M., Borja, M. S., de Pellegrini, C. B., da Silva Oliveira, V., Ribeiro, R. D. X., and Bezerra, L. R.: Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake, PloS one, 13, e0206863, https://doi.org/10.1371/journal.pone.0206863, 2018.
Díaz, M., Velasco, S., Pérez, C., Lauzurica, S., Huidobro, F., and Cañeque, V.: Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights, Meat Sci., 65, 1247-1255, 2003.
Della Malva, A., Albenzio, M., Annicchiarico, G., Caroprese, M., Muscio, A., Santillo, A., and Marino, R.: Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat, Small Ruminant Res., 135, 39-45, 2016.
Dietschy, J. M.: Dietary fatty acids and the regulation of plasma low density lipoprotein cholesterol concentrations, Nutr. J., 128, 444-448, 1998.
Elbeltagy, A.: Characterization and value addition to local breeds and their products in the Near East and North Africa, in: Regional Workshop Rabat, Morocco, FAO, Rabat, Morocco, 19-21, 2012.
Faria, P., Bressan, M., Vieira, J., Vicente-Neto, J., Ferrão, S., Rosa, F., Monteiro, M., Cardoso, M., and Gama, L.: Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures, Meat Sci., 90, 733-738, 2012.
Fernández, M., Ordóñez, J. A., Cambero, I., Santos, C., Pin, C., and de la Hoz, L.: Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications, Food Chem., 101, 107-112, 2007.
Gama, L., Bressan, M., Rodrigues, E., Rossato, L., Moreira, O., Alves, S., and Bessa, R.: Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain, Meat Sci., 93, 98-104, 2013.
Garcia, P., Casal, J., Fianuchi, S., Magaldi, J., Rodríguez, F., and Ñancucheo, J.: Conjugated linoleic acid (CLA) and polyunsaturated fatty acids in muscle lipids of lambs from the Patagonian area of Argentina, Meat Sci., 79, 541-548, 2008.
Geay, Y., Bauchart, D., Hocquette, J.-F., and Culioli, J.: Valeur diététique et qualités sensorielles des viandes de ruminants. Incidence de l'alimentation des animaux, Prod. Anim., 1, 37-52, 2002.
Howes, N. L., Bekhit, A. E. D. A., Burritt, D. J., and Campbell, A.W.: Opportunities and implications of pasture-based lamb fattening to enhance the long-chain fatty acid composition in meat, Compr. Rev. Food Sci. Food Saf., 14, 22-36, 2015.
Jerónimo, E., Pinheiro, C., Lamy, E., Dentinho, M. T., Sales-Baptista, E., Lopes, O., and Silva, F.: Tannins in ruminant nutrition: Impact on animal performance and quality of edible products, in: In Tannins: biochemistry, food sources and nutritional properties, Nova Science Publishers, NY, USA, 121-168, 2016.
Kalogeropoulos, N., Andrikopoulos, N. K., and Hassapidou, M.: Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil, J. Sci. Food Agric., 84, 1750-1758, 2004.
Keddam, R., Bouderoua, K., El-Affifi, M., and Selselet-Attou, G.: Growth performances, carcasses parameters and meat fatty acid composition of lamb fed green oak acorns (Quercus ilex) based diet, Afr. J. Biotechnol., 9, 4631-4637, 2010.
Liu, J.-B., Guo, J., Wang, F., Yue, Y.-J., Zhang, W.-L., Feng, R.-L., Guo, T.-T., Yang, B.-H., and Sun, X.-P.: Carcass and meat quality characteristics of Oula lambs in China, Small Ruminant Res., 123, 251-259, 2015.
Maia, M. d. O., Costa, F. d. S., Susin, I., Rodrigues, G. H., Ferreira, E. M., Pires, A. V., Gentil, R. S., and Mendes, C. Q.: Efeito do genótipo sobre a composição química e o perfil de ácidos graxos da carne de borregas, R. Bras. Zootec., 41, 986-992, 2012.
Margetín, M., Oravcová, M., Margetínová, J., and Kubinec, R.: Fatty acids in intramuscular fat of Ile de France lambs in two different production systems, Arch. Anim. Breed., 61, 395-403, 2018.
Martìnez-Cerezo, S., Sañudo, C., Panea, B., Medel, I., Delfa, R., Sierra, I., Beltrán, J., Cepero, R., and Olleta, J.: Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat, Meat Sci., 69, 325-333, 2005.
Matsuhashi, T., Maruyama, S., Uemoto, Y., Kobayashi, N., Mannen, H., Abe, T., Sakaguchi, S., and Kobayashi, E.: Effects of bovine fatty acid synthase, stearoyl-coenzyme A desaturase, sterol regulatory element-binding protein 1, and growth hormone gene polymorphisms on fatty acid composition and carcass traits in Japanese Black cattle, J. Anim. Sci., 89, 12-22, 2011.
Mehdadi, Z., Benaouda, Z., Belbraouet, S., Benhassaini, H., Hamel, L., and Benali, M.: Évolution saisonnière de la composition foliaire de Stipa tenacissima L. en lipides totaux et en acides gras, Sci. Change. Planét./Sécheresse, 17, 493-498, 2006.
Mekki, I., Smeti, S., Hajji, H., Yagoubi, Y., Mahouachi, M., and Atti, N.: Effect of oak acorn (Quercus ilex) intake during suckling and fattening of Barbarine lambs on growth, meat quality and fatty acid profile, J. Anim. Feed Sci., 28, 22-30, 2019.
Milićević, D., Vranić, D., Mašić, Z., Parunović, N., Trbović, D., Nedeljković-Trailović, J., and Petrović, Z.: The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors, Lipids Health Dis., 13, 1-12, 2014.
Mortimer, S., Van der Werf, J., Jacob, R. H., Hopkins, D., Pannier, L., Pearce, K., Gardner, G., Warner, R. D., Geesink, G., and Edwards, J. H.: Genetic parameters for meat quality traits of Australian lamb meat, Meat Sci., 96, 1016-1024, 2014.
Nasri, S., Salem, H. B., Vasta, V., Abidi, S., Makkar, H., and Priolo, A.: Effect of increasing levels of Quillaja saponaria on digestion, growth and meat quality of Barbarine lamb, Anim. Feed Sci. Technol., 164, 71-78, 2011.
Orellana, C., Peña, F., García, A., Perea, J., Martos, J., Domenech, V., and Acero, R.: Carcass characteristics, fatty acid composition, and meat quality of Criollo Argentino and Braford steers raised on forage in a semi-tropical region of Argentina, Meat Sci., 81, 57-64, 2009.
Oriani, G., Maiorano, G., Filetti, F., Di Cesare, C., Manchisi, A., and Salvatori, G.: Effect of age on fatty acid composition of Italian Merino suckling lambs, Meat Sci., 71, 557-562, 2005.
Pérez-Alvarez, J. A. and Fernández-López, J.: Color measurements on muscle-based foods, in: Handbook of food and muscle analysis, edited by: Nollet, L. M. L. and Toldra, F., Taylor & Francis Group, New York, 467-478, 2009.
Polidori, P., Pucciarelli, S., Cammertoni, N., Polzonetti, V., and Vincenzetti, S.: The effects of slaughter age on carcass and meat quality of Fabrianese lambs, Small Ruminant Res., 155, 12-15, 2017.
Ponnampalam, E. N., Butler, K. L., Pearce, K. M., Mortimer, S. I., Pethick, D. W., Ball, A. J., and Hopkins, D. L.: Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights, Meat Sci., 96, 1095-1103, 2014.
Popova, T., Gonzales-Barron, U., and Cadavez, V.: Meta-análisis del efecto del pastoreo versus la crianza intensiva en los ácidos grasos saturados en la carne de cordeiro, XVI Jornadas sobre Producción Animal, 2, 606-608, 2015.
Pordomingo, A. J., García, T., and Lagreca, G. V.: Effect of feeding treatment during the backgrounding phase of beef production from pasture on: II. Longissimus muscle proximate composition, cholesterol and fatty acids, Meat Sci., 90, 947-955, 2012.
Ramdane, K.: Composition biochimique et propriétés organoleptiques de la viande d'agneaux nourris aux glands de chêne vert (Quercus ilex), Afr. J. Biotechnol., 9, 4631-4637, 2014.
Reddy, K. J., Jayathilakan, K., and Pandey, M.: Olive oil as functional component in meat and meat products: a review, J. Food Sci. Technol., 52, 6870-6878, 2015.
Saadoun, A., Terevinto, A., and Cabrera, M.: Fatty acid composition of meat from Hereford and Braford breed produced on pasture in Uruguay, Ann. Nutr. Metab., 63 (Suppl. 1), 1529, 2013.
Sagot, L. and Pottier, E.: La grille de classement pour la conformation, available at: http://idele.fr/filieres/bovin-lait/publication/idelesolr/recommends/la-grille-europ-de-classement-pour-la-conformation.html (last access: 17 March 2020), 2011a.
Sagot, L. and Pottier, E.: La grille EUROP de classement pour l'état d'engraissement, available at: http://idele.fr/filieres/bovin-lait/publication/idelesolr/recommends/la-grille-europ-de-classement-pour-letat-dengraissement.html (last access: 17 March 2020), 2011b.
Sauvant, D. and Bas, P.: La digestion des lipides chez le ruminant, Prod. Anim., 5, 303-310, 2001.
Simopoulos, A. P.: The importance of the ratio of omega-6/omega-3 essential fatty acids, Biomed. Pharmacother., 56, 365-379, 2002.
Simopoulos, A. P. and Dinicolantonio, J. J.: The importance of a balanced !-6 to !-3 ratio in the prevention and management of obesity, Arch. Dis. Child., 3, 1-6, 2016.
Sinanoglou, V. J., Batrinou, A., Mantis, F., Bizelis, I., and Miniadis-Meimaroglou, S.: Lipid quality indices: Differentiation of suckling lamb and kid breeds reared by traditional sheep farming, Small Ruminant Res., 113, 1-10, 2013.
Tejeda, J. F., Peña, R. E., and Andrés, A. I.: Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat, Meat Sci., 80, 1061-1067, 2008.
Troy, D. J., Tiwari, B. K., and Joo, S.-T.: Health implications of beef intramuscular fat consumption, Korean J. Food Sci. An. Resour., 36, 577-582, 2016.
Ulbricht, T. and Southgate, D.: Coronary heart disease: seven dietary factors, The Lancet, 338, 985-992, 1991.
Vacca, G. M., Carcangiu, V., Dettori, M. L., Pazzola, M., Mura, M. C., Luridiana, S., and Tilloca, G.: Productive performance and meat quality of Mouflon × Sarda and Sarda × Sarda suckling lambs, Meat Sci., 80, 326-334, 2008.
Valsta, L., Tapanainen, H., and Männistö, S.: Meat fats in nutrition, Meat Sci., 70, 525-530, 2005.
Vanderplanck, M., Michez, D., Vancraenenbroeck, S., and Lognay, G.: Micro-quantitative method for analysis of sterol levels in honeybees and their pollen loads, Anal. Lett., 44, 1807-1820, 2011.
van Harten, S., Kilminster, T., Scanlon, T., Milton, J., Oldham, C., Greeff, J., and Almeida, A. M.: Fatty acid composition of the ovine longissimus dorsi muscle: effect of feed restriction in three breeds of different origin, J. Sci. Food Agric., 96, 1777-1782, 2016.
Vannice, G. and Rasmussen, H.: Position of the academy of nutrition and dietetics: dietary fatty acids for healthy adults, J. Acad. Nutr. Diet., 114, 136-153, 2014.
Vasta, V., Aouadi, D., Brogna, D. M., Scerra, M., Luciano, G., Priolo, A., and Salem, H. B.: Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs, Meat Sci., 95, 235-241, 2013.
Wood, J. and Enser, M.: Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality, Br. J. Nutr., 78, S49-S60, 1997.
Wood, J., Enser, M., Fisher, A., Nute, G., Whittington, F., and Richardson, R.: Effects of diets on fatty acids and meat quality, Cah. Options Mediterr. Ser. A, 67, 133-141, 2003.
Wood, J., Richardson, R., Nute, G., Fisher, A., Campo, M., Kasapidou, E., Sheard, P., and Enser, M.: Effects of fatty acids on meat quality: a review, Meat Sci., 66, 21-32, 2004.
Wood, J., Enser, M., Fisher, A., Nute, G., Sheard, P., Richardson, R., Hughes, S., and Whittington, F.: Fat deposition, fatty acid composition and meat quality: A review, Meat Sci., 78, 343-358, 2008.
Yaranoglu, B. and Ozbeyaz, C.: Quality characteristics and fatty acid profiles of Bafra, Akkaraman, and Bafra × Akkaraman F1 lamb meat, Turk. J. Vet. Anim. Sci., 43, 380-390, 2019.
Yousefi, A. R., Kohram, H., Shahneh, A. Z., Nik-Khah, A., and Campbell, A. W.: Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds, Meat Sci., 92, 417-422, 2012.
Zhang, S., Knight, T. J., Reecy, J. M., and Beitz, D. C.: DNA polymorphisms in bovine fatty acid synthase are associated with beef fatty acid composition 1, Anim. Genet., 39, 62-70, 2008.
