Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal. (July 2023)

• Record Type: Journal Article
• Authors: Uushona, Tulimo; Chikwanha, Obert C.; Katiyatiya, Chenaimoyo L.F.; Strydom, Phillip E.; Mapiye, Cletos
• Is Part Of: Meat science. Volume 201(2023)
• Publication Date: 2023-07
• Subjects: Antioxidant activity -- Myoglobin -- Conjugated linoleic acid -- Polyphenols; 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.2023.109190
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Five diets containing Acacia mearnsii leaf-meal (AMLM; 0, 50, 100, 150 and 200 g/kg DM) substituted for Triticum aestivum bran were fed to lambs for 42 days. The effect of diet and retail display period on meat fatty acid (FA) composition (day 1); colour, antioxidant activity, myoglobin and lipid oxidation (day 1, 3, 5, 7 and 9); protein oxidation (1, 3 and 7 d) and instrumental tenderness (day 1, 5 and 10) were evaluated. Dietary AMLM linearly decreased ( P ≤ 0.05) individual (14:0, 16:0, 18:0) and total saturated FA and increased (P ≤ 0.05) trans(t)-monounsaturated FA (MUFA) mainly t10/t11–18:1, individual and total conjugated linoleic acids, n -3 and n -6 polyunsaturated FA (PUFA) contents. The contents of cis(c)-MUFA, mainly c9–18:1, exhibited a quadratic response reaching a minimum at 50 g/kg AMLM ( P ≤ 0.05). Meat antioxidant on day 9 was higher (P ≤ 0.05) for diets containing ≥100 g/kg DM AMLM compared to the other diet × retail display period interactions. Relative to the other interactions, meat redness values were lowest on day 7 and 9 for AMLM diets containing ≥150 g/kg DM ( P ≤ 0.05). Dietary addition of AMLM increased (P ≤ 0.05) meat lightness and oxymyoglobin, and reduced ( P ≤ 0.05) TBARS and instrumental tenderness values. However, oxymyoglobin values declined ( P ≤ 0.05) over the retail display period, while lightness, metmyoglobin, TBARS and carbonyls increased (P ≤ 0.05). Results indicate that AMLM up to 200 g/kg DM in lamb finisher diets, improves meat fatty acid composition, tenderness, and lipid shelf-life. Highlights: Addition of A. mearnsii leaf-meal (AMLM) increased n-3 and n- 6 fatty acids. Contents of conjugated linoleic acids linearly increased with AMLM addition. Dietary AMLM improved meat lightness and oxymyoglobin. AMLM inclusion reduced shear force and lipid oxidation of meat.