[en] Twenty Beni-Guil-PGI female lambs were used to study the effects of rearing season on meat quality characteristics, fatty acids profile, and lipid content. *e animals were reared according to the pastoral-transhumant system in the eastern region of Morocco. *e treatments consisted of 10 female lambs reared in summer-autumn (SA) and slaughtered at winter season and 10
female lambs reared in winter-spring (WS) and slaughtered at spring season. After the slaughter, the longissimus lumborum was collected for each animal for meat quality analysis. Compared to lambs reared in SA, the meat from the WS group showed higher (p < 0.01) pH, chroma, and lightness values (5.79 vs. 5.72, 23.97 vs. 18.46, and 47.03 vs. 41.04, respectively). On the other hand, the meat from WS presented higher (p < 0.05) intramuscular fat content (5.14 % vs. 3.82%, respectively). However, the intramuscular fat of the lambs reared in SA was characterized by greater (p < 0.01) PUFA percentage (16.82% vs. 12.40%, respectively),
thrombogenic (p < 0.001) and atherogenic index (p < 0.001), and PUFA/SFA ratio (p < 0.01; 0.42 vs. 0.25, respectively). Nevertheless, those reared in WS season have a higher (p < 0.001) PUFA n − 3 (2.58% vs. 1.14%, respectively) content, and therefore favorable (p < 0.001) n − 6/n − 3 ratio (3.78 vs. 12.98, respectively).
Disciplines :
Chemistry Food science
Author, co-author :
Belhal, Kamal
Mansouri, Farid
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, Mohammed
Serghini Caid, Hana
Elamrani, Ahmed
Language :
English
Title :
Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
Li, J., Sun, Q., Consumption of saturated fatty acids and coronary heart disease risk (2019) International Journal of Cardiology, 279, pp. 27-28
Vahmani, P., Ponnampalam, E.N., Kraft, J., Bioactivity and health effects of ruminant meat lipids. Invited Review (2020) Meat Science, 165, pp. 108-114
Dehghan, M., Mente, A., Zhang, X., Associations of fats and carbohydrate intake with cardiovascular disease and mortality in 18 countries from five continents (PURE): A prospective cohort study (2017) The Lancet, 390 (10107), pp. 2050-2062
Visioli, F., Poli, A., Fatty acids and cardiovascular risk. Evidence, lack of evidence, and diligence (2020) Nutrients, 12 (12), p. 3782
Howe, P., Buckley, J., Meyer, B., Long-chain omega-3 fatty acids in red meat (2007) Nutrition & Dietetics: The Journal of the Dietitians Association of Australia, 64 (3), p. S135
Sagot, L., Pottier, E., (2011) La Grille Europ de Classement Pour L'état D'engraissement, , http://idele.fr/filieres/bovin-lait/publication/idelesolr/recommends/la-grille-europ-de-classementpour-letat-dengraissement.html
Sagot, L., Pottier, E., (2011) La Grille de Classement Pour la Conformation, , http://idele.fr/filieres/bovin-lait/publication/idelesolr/recommends/la-grille-europ-de-classement-pour-laconformation.html
Calnan, H., Jacob, R.H., Pethick, D.W., Gardner, G.E., Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH (2016) Meat Science, 119, pp. 41-50
Grau, R., Hamm, R., Eine einfache methode zur bestimmung der wasserbindung im muskel (1953) Die Naturwissenschaften, 40 (1), pp. 29-30
(1990) Official Methods of Analysis of the Association of Official Analytical Chemists 15th Edition, , AOAC, Association of Official Analytical Chemists, Washington, DC, USA
Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917
Ben Moumen, A., Mansouri, F., Richard, G., Biochemical characterisation of the seed oils of four safflower (Carthamus tinctorius) varieties grown in north-eastern of Morocco (2015) International Journal of Food Science & Technology, 50 (3), pp. 804-810
Gama, L.T., Bressan, M.C., Rodrigues, E.C., Heterosis for meat quality and fatty acid profiles in crosses among Bos indicus and Bos taurus finished on pasture or grain (2013) Meat Science, 93 (1), pp. 98-104
Fernández, M., Ordóñez, J.A., Cambero, I., Santos, C., Pin, C., Hoz, L.D.L., Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications (2007) Food Chemistry, 101 (1), pp. 107-112
Tejeda, J.F., Peña, R.E., Andrés, A.I., Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat (2008) Meat Science, 80 (4), pp. 1061-1067
Teixeira, A., Batista, S., Delfa, R., Cadavez, V., Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight (2005) Meat Science, 71 (3), pp. 530-536
Mazzone, G., Giammarco, M., Vignola, G., Sardi, L., Lambertini, L., Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs (2010) Meat Science, 86 (2), pp. 474-478
Yalcintan, H., Ekiz, B., Kocak, O., Dogan, N., Akin, P.D., Yilmaz, A., Carcass and meat quality characteristics of lambs reared in different seasons (2017) Archives Animal Breeding, 60 (3), pp. 225-233
D'Alessandro, A.G., Maiorano, G., Ragni, M., Casamassima, D., Marsico, G., Martemucci, G., Effects of age and season of slaughter on meat production of light lambs: Carcass characteristics and meat quality of Leccese breed (2013) Small Ruminant Research, 114 (1), pp. 97-104
Beriain, M.J., Horcada, A., Purroy, A., Lizaso, G., Chasco, J., Mendizabal, J.A., Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights (2000) Journal of Animal Science, 78 (12), pp. 3070-3077
Santos-Silva, J., Mendes, I., Bessa, R., The effect of genotype, feeding system and slaughter weight on the quality of light lambs: 1. Growth, carcass composition and meat quality (2002) Livestock Production Science, 76 (1-2), pp. 17-25
Cañeque, V., Velasco, S., Maria Teresa Díaz, F.R., Huidobro De Ruiz, C.Felipe, Pérez, C., Lauzurica, S., Use of whole barley with a protein supplement to fatten lambs under different management systems and its effect on meat and carcass quality (2003) Animal Research, 52 (3), pp. 271-285
Ekiz, B., Yilmaz, A., Ozcan, M., Kocak, O., Effect of production system on carcass measurements and meat quality of Kivircik lambs (2012) Meat Science, 90 (2), pp. 465-471
Martínez-Cerezo, S., Sañudo, C., Panea, B., Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat (2005) Meat Science, 69 (2), pp. 325-333
Hanekom, Y., (2010) The Effect of Extensive and Intensive Production Systems on the Meat Quality and Carcass Characteristics of Dohne Merino Lambs, , University of Stellenbosch, Stellenbosch, South Africa
Diaz, M., Velasco, S., Caneque, V., Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality (2002) Small Ruminant Research, 43 (3), pp. 257-268
Priolo, A., Micol, D., Agabriel, J., Prache, S., Dransfield, E., Effect of grass or concentrate feeding systems on lamb carcass and meat quality (2002) Meat Science, 62 (2), pp. 179-185
Morand-Fehr, P., Fedele, V., Decandia, M., Le Frileux, Y., Influence of farming and feeding systems on composition and quality of goat and sheep milk (2007) Small Ruminant Research, 68 (1-2), pp. 20-34
Cabrera, M.C., Saadoun, A., An overview of the nutritional value of beef and lamb meat from South America (2014) Meat Science, 98 (3), pp. 435-444
Belhaj, K., Mansouri, F., Benmoumen, A., Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures (2020) Archives Animal Breeding, 63 (2), pp. 471-482
Belhaj, K., Mansouri, F., Sindic, M., Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat (2020) E3S Web of Conferences, 183. , Article ID 04001
Hoenselaar, R., Saturated fat and cardiovascular disease: The discrepancy between the scientific literature and dietary advice (2012) Nutrition, 28 (2), pp. 118-123
Ulbricht, T.L.V., Southgate, D.A.T., Coronary heart disease: Seven dietary factors (1991) The Lancet, 338 (8773), pp. 985-992
Dietschy, J.M., Dietary fatty acids and the regulation of plasma low density lipoprotein cholesterol concentrations (1998) The Journal of Nutrition, 128 (2), pp. 444S-448S
Bonanome, A., Grundy, S.M., Effect of dietary stearic acid on plasma cholesterol and lipoprotein levels (1988) New England Journal of Medicine, 318 (19), pp. 1244-1248
Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C., Huidobro, F., Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture (2004) Meat Science, 66 (2), pp. 457-465
Beriain, M., Bas, P., Purroy, A., Treacher, T., Ledin, I., Morand-Fehr, P., Effect of animal and nutritional factors and nutrition on lamb meat quality (2020) Sheep and Goat Nutrition: Intake, Digestion, Quality of Products and Rangelands, pp. 75-86. , P. Morand-Fehr, Ed., Cahiers Options Méditerranéennes (CIHEAM), Zaragoza, Spain
Willett, W.C., Dietary fats and coronary heart disease (2012) Journal of Internal Medicine, 272 (1), pp. 13-24
Scerra, M., Caparra, P., Foti, F., Galofaro, V., Sinatra, M.C., Scerra, V., Influence of Ewe feeding systems on fatty acid composition of suckling lambs (2007) Meat Science, 76 (3), pp. 390-394
Sauvant, D., Bas, P., La digestion des lipides chez le ruminant (2001) Productions Animales, 5 (14), pp. 303-310
Dannenberger, D., Nuernberg, K., Nuernberg, G., Ender, K., Carcass- And meat quality of pasture vs concentrate fed German Simmental and German Holstein bulls (2006) Archives Animal Breeding, 49 (4), pp. 315-328
Nuernberg, K., Fischer, A., Nuernberg, G., Ender, K., Dannenberger, D., Meat quality and fatty acid composition of lipids in muscle and fatty tissue of Skudde lambs fed grass versus concentrate (2008) Small Ruminant Research, 74 (1-3), pp. 279-283
Howes, N.L., Bekhit, A.E.-D.A., Burritt, D.J., Campbell, A.W., Opportunities and implications of pasturebased lamb fattening to enhance the long-chain fatty acid composition in meat (2015) Comprehensive Reviews in Food Science and Food Safety, 14 (1), pp. 22-36
Wood, J.D., Richardson, R.I., Nute, G.R., Effects of fatty acids on meat quality: A review (2004) Meat Science, 66 (1), pp. 21-32
Özcan, M.M., Aljuhaimi, F., Uslu, N., Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains (2018) Journal of Food Science and Technology, 55 (1), pp. 226-232
Yousefi, A.R., Kohram, H., Zare Shahneh, A., Nik-Khah, A., Campbell, A.W., Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds (2012) Meat Science, 92 (4), pp. 417-422
Sinanoglou, V.J., Batrinou, A., Mantis, F., Bizelis, I., Miniadis-Meimaroglou, S., Lipid quality indices: Differentiation of suckling lamb and kid breeds reared by traditional sheep farming (2013) Small Ruminant Research, 113 (1), pp. 1-10
Wood, J.D., Enser, M., Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality (1997) British Journal of Nutrition, 78 (1), pp. S49-S60
Valvo, M.A., Lanza, M., Bella, M., Effect of Ewe feeding system (grass v. concentrate) on intramuscular fatty acids of lambs raised exclusively on maternal milk (2005) Animal Science, 81 (3), pp. 431-436
Atti, N., Rouissi, H., Othmane, M., Milk production, milk fatty acid composition and conjugated linoleic acid (CLA) content in dairy ewes raised on feedlot or grazing pasture (2006) Livestock Science, 104 (1-2), pp. 121-127
Velasco, S., Cañeque, V., Pérez, C., Fatty acid composition of adipose depots of suckling lambs raised under different production systems (2001) Meat Science, 59 (3), pp. 325-333
Berrighi, N., Belkacemi, L., Bouderoua, K., Santaella, M., Ros, G., Nieto, G., Fatty acids composition and sensory properties of lamb meat fed on steppe and highland pastures (2017) Asian Journal of Animal Sciences, 11 (2), pp. 88-95
Vasta, V., Aouadi, D., Brogna, D.M.R., Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs (2013) Meat Science, 95 (2), pp. 235-241
Blasco, M., Campo, M.M., Balado, J., Sañudo, C., Effect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambs (2019) Journal of the Science of Food and Agriculture, 99 (7), pp. 3335-3342
Margetín, M., Oravcová, M., Margetínová, J., Kubinec, R., Fatty acids in intramuscular fat of Ile de France lambs in two different production systems (2018) Archives Animal Breeding, 61 (4), pp. 395-403
Vacca, G.M., Carcangiu, V., Dettori, M.L., Productive performance and meat quality of Mouflon × Sarda and Sarda × Sarda suckling lambs (2008) Meat Science, 80 (2), pp. 326-334
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.