A study was conducted to investigate the influence of antioxidant source and fatty acid saturation in a standard finishing diet on apparent digestibility, production performance, fatty acid composition and oxidative stability of lamb. The four dietary treatments consisted of the same basal diet (187 g CP- and 355 g NDF/kg DM) differing in the lipid source (30 g/kg of either saturated beef tallow or unsaturated soyabean oil) and type of antioxidant included (125 g/ton of either a synthetic or natural antioxidant). Eighty-four S.A. Mutton Merino lambs (27.64 ± 1.72 kg) were randomly allocated to the four dietary treatments (n=21 lambs per treatment) and subdivided into seven replicates per treatment (n=3 lambs per replicate). After dietary adaptation of 8 days all lambs received the experimental diets for the remaining period (41 days). A digestibility study was conducted over a 12-day period (4-day adaptation to the faecal bags followed by an 8-day collection period). Seven lambs per treatment were randomly selected and slaughtered at completion of the production study. Physical carcass characteristics, muscle pH, muscle- and subcutaneous fatty acid composition, as well as meat oxidative- (malonaldehyde content) and colour stability was measured. The apparent NDF digestibility was reduced (P =0.0548) with the inclusion of unsaturated soyabean oil in the diet compared to saturated beef tallow. This was associated with a significant (P <0.05) lower digestible NDF and ME content in the experimental diet. No significant (P >0.05) differences in dry matter intake, daily gain and feed efficiency of lambs occurred. The addition of unsaturated soyabean oil significantly increased (P =0.0003) the efficiency of ME utilisation in the diet. Lipid saturation level in finishing diets for lambs did not influence (P >0.05) the physical carcass characteristics and meat pH of lambs.
Saturated beef tallow increased (P <0.05) the monounsaturated palmitoleic- and oleic acid content of lamb subcutaneous and/or muscle tissue, whereas the more unsaturated soyabean oil increased (P <0.05) the polyunsaturated linoleic acid, α-linolenic acid and CLA content of both muscle fat and subcutaneous lipid tissue. Monounsaturated vaccenic acid was increased in lamb meat when unsaturated soyabean oil was included in combination with the natural antioxidant. The total PUFA, total n-6 fatty acid and PUFA:SFA ratio of lamb meat increased (P <0.05) with the inclusion of the more unsaturated soyabean oil in the diet. A higher (P <0.0001) n-6:n-3 ratio occurred in the intramuscular fat of lambs fed the unsaturated soyabean oil diet. Unsaturated soyabean oil negatively influenced (P <0.05) the oxidative stability of lamb meat on days 0 (fresh) and 90 (frozen), compared to saturated tallow. The inclusion of a synthetic compared to a natural antioxidant in the diet decreased (P =0.0672) the apparent digestibility of NDF, which was also associated with a significantly (P =0.0159) lower digestible NDF content of the experimental diet. The meat pH measured 45 minutes after slaughter was significantly (P =0.009) decreased when a synthetic antioxidant was added to the diet. Meat pH measured at 24 hours post slaughter was lower (P =0.0433) when a natural antioxidant was added to the diet. With the exception of the natural antioxidant that increased (P <0.05) the saturated palmitic- and monounsaturated palmitoleic acid content of subcutaneous and/or muscle fat, and decreased (P <0.05) the monounsaturated stearic acid content of intramuscular fat, dietary antioxidant type did not to effect (P >0.05) the fatty acid composition of lamb meat, neither the colour- nor oxidative stability. These results suggest that the fatty acid profile of lamb can be manipulated by the saturation level of the lipid source included in the diet. However, the replacement of saturated tallow with unsaturated soyabean oil did not result, from a human health point of view, in the desirable PUFA:SFA and n-6:n-3 ratios in muscle fat and subcutaneous lipid tissue. Therefore, the manipulation of the fatty acid content of finishing diets to achieve the desirable ratios within lamb meat, as well as the optimal inclusion level of a bioflavonoid antioxidant warrants further research.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufs/oai:etd.uovs.ac.za:etd-05272013-113241 |
| Date | 27 May 2013 |
| Creators | Booyens, Käte Erna |
| Contributors | Prof A Hugo, Prof HJ van der Merwe, Mr OB Einkamerer |
| Publisher | University of the Free State |
| Source Sets | South African National ETD Portal |
| Language | en-uk |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.uovs.ac.za//theses/available/etd-05272013-113241/restricted/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University Free State or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
Page generated in 0.0021 seconds