Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet
The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pas...
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| Veröffentlicht in: | Food Science & Nutrition 2019-09, Vol.7 (9), p.2796-2805 |
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| creator | Luo, Yulong Wang, Bohui Liu, Chang Su, Rina Hou, Yanru Yao, Duo Zhao, Lihua Su, Lin Jin, Ye |
| description | The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p |
| doi_str_mv | 10.1002/fsn3.1039 |
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Mongolian lamb is an excellent lamb variety in Inner Mongolia. Lamb fed pasture (PG) showed higher polyunsaturated fatty acids (PUFAs) than mixed diet lamb (M) and easily oxidized. Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.]]></description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.1039</identifier><identifier>PMID: 31572572</identifier><language>eng</language><publisher>Malden, Massachusetts: John Wiley & Sons, Inc</publisher><subject>Aldehydes ; Analysis ; Animal sciences ; Animals ; antioxidant status ; Antioxidants ; Beef ; Catalase ; Diet ; Enzymes ; Experiments ; fatty acid ; Fatty acids ; Feeding ; feeding regimens ; Feeds ; Glutathione ; Glutathione peroxidase ; Hexanal ; Hexanol ; Ketones ; lamb ; Linolenic acid ; Linolenic acids ; Lipid peroxidation ; Lipids ; Meat ; Meat quality ; Muscles ; Original Research ; Pasture ; Peroxidase ; Peroxidation ; Proteins ; Scavenging ; Shear forces ; Sheep ; Volatile compounds ; Zoology</subject><ispartof>Food Science & Nutrition, 2019-09, Vol.7 (9), p.2796-2805</ispartof><rights>2019 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2019 John Wiley & Sons, Inc.</rights><rights>2019. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4879-999735fe9a14ae91089ff583fce3904490f4e5100a3abafe79e9edca58b21b573</citedby><cites>FETCH-LOGICAL-c4879-999735fe9a14ae91089ff583fce3904490f4e5100a3abafe79e9edca58b21b573</cites><orcidid>0000-0001-8475-4464</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766570/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766570/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,315,728,781,785,886,1418,11567,27929,27930,45579,45580,46057,46481,53796,53798</link.rule.ids></links><search><creatorcontrib>Luo, Yulong</creatorcontrib><creatorcontrib>Wang, Bohui</creatorcontrib><creatorcontrib>Liu, Chang</creatorcontrib><creatorcontrib>Su, Rina</creatorcontrib><creatorcontrib>Hou, Yanru</creatorcontrib><creatorcontrib>Yao, Duo</creatorcontrib><creatorcontrib>Zhao, Lihua</creatorcontrib><creatorcontrib>Su, Lin</creatorcontrib><creatorcontrib>Jin, Ye</creatorcontrib><title>Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet</title><title>Food Science & Nutrition</title><description><![CDATA[The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p < 0.05), pH45minvalue (p < 0.01), and ash (p < 0.05) than the PG group. In contrast, the shear force (p < 0.05), L*(p < 0.05), and b* (p < 0.001) in M group were lower than in PG group. Analyses indicated that PG group contained higher linolenic acid (C18:3n3) and docosatrienoic acid (C22:3n6) (p < 0.05) than the M group. Major volatile compounds in the muscles included hexanal, heptanal, nonanal, octanal, 1‐pentanol, 1‐hexanol, 1‐octen‐3‐ol, and 2,3‐octanedione. The levels of hexanal, nonanal, and 2,3‐octanedione were significantly lower in PG lamb muscle (p < 0.01). In contrast, 1‐pentanol and 1‐hexanol levels were higher in M lamb muscle (p < 0.01). Muscle from PG lamb exhibited higher catalase (CAT) and glutathione peroxidase (GPx) activity (p < 0.05). PG muscle also contained a higher radical‐scavenging ability (RSA; p < 0.001) and cupric‐reducing antioxidant capacity (CUPRAC; p < 0.05). Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.
Mongolian lamb is an excellent lamb variety in Inner Mongolia. Lamb fed pasture (PG) showed higher polyunsaturated fatty acids (PUFAs) than mixed diet lamb (M) and easily oxidized. Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.]]></description><subject>Aldehydes</subject><subject>Analysis</subject><subject>Animal sciences</subject><subject>Animals</subject><subject>antioxidant status</subject><subject>Antioxidants</subject><subject>Beef</subject><subject>Catalase</subject><subject>Diet</subject><subject>Enzymes</subject><subject>Experiments</subject><subject>fatty acid</subject><subject>Fatty acids</subject><subject>Feeding</subject><subject>feeding regimens</subject><subject>Feeds</subject><subject>Glutathione</subject><subject>Glutathione peroxidase</subject><subject>Hexanal</subject><subject>Hexanol</subject><subject>Ketones</subject><subject>lamb</subject><subject>Linolenic acid</subject><subject>Linolenic acids</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Meat</subject><subject>Meat quality</subject><subject>Muscles</subject><subject>Original Research</subject><subject>Pasture</subject><subject>Peroxidase</subject><subject>Peroxidation</subject><subject>Proteins</subject><subject>Scavenging</subject><subject>Shear forces</subject><subject>Sheep</subject><subject>Volatile compounds</subject><subject>Zoology</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kVtv1TAMgCsEYtPYA_8gEi8g7Wy5tE3zgjRNjE0a8AA8R27rjExt0yXpYeff4-5MCJDIRbbsz45jF8VrwU8F5_LMpUmRpsyz4lDystloofXzP_SD4jilO07LlKKW8mVxoESlJZ3DYv6EkNn9AoPPuxPmIOcdg8736YRtwwDZD8i6MM5hmVYbTD3d7MOD70myOYYZY_aYWHBsgLFNzGHPZkh5ici2GNOS2OgfyNh7zK-KFw6GhMdP8qj4fvnh28XV5ubLx-uL85tNVzbabIwxWlUODYgS0AjeGOeqRrkOleFlabgrsaIGgIIWHGqDBvsOqqaVoq20Oire7_POSzuSB6ccYbBz9CPEnQ3g7d-eyf-wt2Fra13XleaU4O1TghjuF0zZjj51OAwwYViSlZJK1FIKQ-ibf9C7sMSJvvdI8aqmeok63VO3MKD1kwv0bke7x9F3YUJHvbbnmjeqMmWzBrzbB3QxpBTR_a5ecLvO3q6zt-vsiT3bsz8pye7_oL38-lk9RvwCL7uwFg</recordid><startdate>201909</startdate><enddate>201909</enddate><creator>Luo, Yulong</creator><creator>Wang, Bohui</creator><creator>Liu, Chang</creator><creator>Su, Rina</creator><creator>Hou, Yanru</creator><creator>Yao, Duo</creator><creator>Zhao, Lihua</creator><creator>Su, Lin</creator><creator>Jin, Ye</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons 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fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet</title><author>Luo, Yulong ; Wang, Bohui ; Liu, Chang ; Su, Rina ; Hou, Yanru ; Yao, Duo ; Zhao, Lihua ; Su, Lin ; Jin, Ye</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4879-999735fe9a14ae91089ff583fce3904490f4e5100a3abafe79e9edca58b21b573</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Aldehydes</topic><topic>Analysis</topic><topic>Animal sciences</topic><topic>Animals</topic><topic>antioxidant status</topic><topic>Antioxidants</topic><topic>Beef</topic><topic>Catalase</topic><topic>Diet</topic><topic>Enzymes</topic><topic>Experiments</topic><topic>fatty acid</topic><topic>Fatty acids</topic><topic>Feeding</topic><topic>feeding regimens</topic><topic>Feeds</topic><topic>Glutathione</topic><topic>Glutathione peroxidase</topic><topic>Hexanal</topic><topic>Hexanol</topic><topic>Ketones</topic><topic>lamb</topic><topic>Linolenic acid</topic><topic>Linolenic acids</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Meat</topic><topic>Meat quality</topic><topic>Muscles</topic><topic>Original Research</topic><topic>Pasture</topic><topic>Peroxidase</topic><topic>Peroxidation</topic><topic>Proteins</topic><topic>Scavenging</topic><topic>Shear forces</topic><topic>Sheep</topic><topic>Volatile compounds</topic><topic>Zoology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Luo, Yulong</creatorcontrib><creatorcontrib>Wang, Bohui</creatorcontrib><creatorcontrib>Liu, Chang</creatorcontrib><creatorcontrib>Su, Rina</creatorcontrib><creatorcontrib>Hou, Yanru</creatorcontrib><creatorcontrib>Yao, Duo</creatorcontrib><creatorcontrib>Zhao, Lihua</creatorcontrib><creatorcontrib>Su, Lin</creatorcontrib><creatorcontrib>Jin, Ye</creatorcontrib><collection>Wiley Online Library (Open Access Collection)</collection><collection>Wiley Online Library (Open Access Collection)</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni 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(Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Luo, Yulong</au><au>Wang, Bohui</au><au>Liu, Chang</au><au>Su, Rina</au><au>Hou, Yanru</au><au>Yao, Duo</au><au>Zhao, Lihua</au><au>Su, Lin</au><au>Jin, Ye</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet</atitle><jtitle>Food Science & Nutrition</jtitle><date>2019-09</date><risdate>2019</risdate><volume>7</volume><issue>9</issue><spage>2796</spage><epage>2805</epage><pages>2796-2805</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract><![CDATA[The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p < 0.05), pH45minvalue (p < 0.01), and ash (p < 0.05) than the PG group. In contrast, the shear force (p < 0.05), L*(p < 0.05), and b* (p < 0.001) in M group were lower than in PG group. Analyses indicated that PG group contained higher linolenic acid (C18:3n3) and docosatrienoic acid (C22:3n6) (p < 0.05) than the M group. Major volatile compounds in the muscles included hexanal, heptanal, nonanal, octanal, 1‐pentanol, 1‐hexanol, 1‐octen‐3‐ol, and 2,3‐octanedione. The levels of hexanal, nonanal, and 2,3‐octanedione were significantly lower in PG lamb muscle (p < 0.01). In contrast, 1‐pentanol and 1‐hexanol levels were higher in M lamb muscle (p < 0.01). Muscle from PG lamb exhibited higher catalase (CAT) and glutathione peroxidase (GPx) activity (p < 0.05). PG muscle also contained a higher radical‐scavenging ability (RSA; p < 0.001) and cupric‐reducing antioxidant capacity (CUPRAC; p < 0.05). Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.
Mongolian lamb is an excellent lamb variety in Inner Mongolia. Lamb fed pasture (PG) showed higher polyunsaturated fatty acids (PUFAs) than mixed diet lamb (M) and easily oxidized. Overall, the improved antioxidant status in PG muscle inhibited lipid peroxidation (aldehydes and ketones), thereby improving the meat quality.]]></abstract><cop>Malden, Massachusetts</cop><pub>John Wiley & Sons, Inc</pub><pmid>31572572</pmid><doi>10.1002/fsn3.1039</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-8475-4464</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Aldehydes Analysis Animal sciences Animals antioxidant status Antioxidants Beef Catalase Diet Enzymes Experiments fatty acid Fatty acids Feeding feeding regimens Feeds Glutathione Glutathione peroxidase Hexanal Hexanol Ketones lamb Linolenic acid Linolenic acids Lipid peroxidation Lipids Meat Meat quality Muscles Original Research Pasture Peroxidase Peroxidation Proteins Scavenging Shear forces Sheep Volatile compounds Zoology |
| title | Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet |
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