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

Autor: Flakemore AR; Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania, Private Bag 54 Sandy Bay, Hobart, TAS 7001 Australia., Malau-Aduli BS; College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811 Australia., Nichols PD; Commonwealth Scientific and Industrial Research Organisation, Food, Nutrition and Bi-based Products, Oceans and Atmosphere, G.P.O. Box 1538, Hobart, TAS 7001 Australia., Malau-Aduli AEO; Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania, Private Bag 54 Sandy Bay, Hobart, TAS 7001 Australia.; Animal Genetics and Nutrition, Veterinary Sciences, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, QLD 4811 Australia.
Jazyk: angličtina
Zdroj: Journal of animal science and technology [J Anim Sci Technol] 2017 Aug 21; Vol. 59, pp. 17. Date of Electronic Publication: 2017 Aug 21 (Print Publication: 2017).
DOI: 10.1186/s40781-017-0143-7
Abstrakt: Background: Omega-3 long-chain (≥C 20 ) 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.
Databáze: MEDLINE
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