The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs. (August 2017)

• Record Type: Journal Article
• Authors: De Brito, Gerlane F.; Holman, Benjamin W.B.; McGrath, Shawn R.; Friend, Michael A.; van de Ven, Remy; Hopkins, David L.
• Is Part Of: Meat science. Volume 130(2017)
• Page Start: 81
• Page End: 90
• Publication Date: 2017-08
• Subjects: Oxidation status -- Grazing -- Chicory -- adductor femoris -- Lucerne; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.04.001
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24 h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40 days); the other side of LL was aged for 5 days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory + arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630 nm ÷ 580 nm) of displayed meat. Chicory + arrowleaf clover gave the best results to improve the fatty acid content of lamb meat.