1. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.
- Author
-
Ponnampalam EN, Burnett VF, Norng S, Hopkins DL, Plozza T, and Jacobs JL
- Subjects
- Animals, Antioxidants metabolism, Aquatic Organisms chemistry, Dietary Fiber, Docosahexaenoic Acids analysis, Docosahexaenoic Acids metabolism, Eicosapentaenoic Acid analysis, Eicosapentaenoic Acid metabolism, Fatty Acids metabolism, Flax chemistry, Food Storage, Lipid Peroxidation, Metmyoglobin analysis, Metmyoglobin chemistry, Muscle, Skeletal growth & development, Muscle, Skeletal metabolism, Myoglobin analysis, Myoglobin chemistry, Oxidation-Reduction, Pigments, Biological analysis, Pigments, Biological biosynthesis, Sheep, Domestic growth & development, Stramenopiles chemistry, Surface Properties, Vitamin E metabolism, Antioxidants analysis, Diet veterinary, Dietary Fats analysis, Fatty Acids analysis, Meat analysis, Sheep, Domestic physiology, Vitamin E analysis
- Abstract
The effect of feeding flaxseed or algae supplements to lambs on muscle antioxidant potential (vitamin E), major fatty acid groups, lipid oxidation and retail colour was investigated. Lambs (n=120) were randomly allocated to one of 4 dietary treatments according to liveweight and fed the following diets for eight weeks: Annual ryegrass hay [60%]+subterranean clover hay [40%] pellets=Basal diet; Basal diet with flaxseed (10.7%)=Flax; Basal diet with algae (1.8%)=Algae; Basal diet with flaxseed (10.7%) and algae (1.8%)=FlaxAlgae. Flaxseed or algae supplementation significantly affected major fatty acid groups in muscle. The addition of algae (average of Algae and FlaxAlgae) resulted in lower vitamin E concentration in muscle (P<0.003; 1.0 vs 1.3mg/kg of muscle) compared with lambs fed a diet without algae (average of Basal and Flax). Increasing muscle EPA+DHA by algae supplementation significantly increased lipid oxidation, but retail display colour of fresh meat was not affected., (Copyright © 2015 Elsevier Ltd. All rights reserved.)
- Published
- 2016
- Full Text
- View/download PDF