Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-05T21:39:11.718Z Has data issue: false hasContentIssue false
  • English
  • Français

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

Published online by Cambridge University Press:  30 October 2013

M. Mele ,
A. Serra ,
M. Pauselli ,
G. Luciano ,
M. Lanza ,
P. Pennisi ,
G. Conte ,
A. Taticchi ,
S. Esposto  and
L. Morbidini
M. Mele*
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
A. Serra
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
M. Pauselli
Affiliation:
Dipartimento di Biologia Applicata, University of Perugia, Borgo XX Giugno, 74, 06123 Perugia, Italy
G. Luciano
Affiliation:
Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
M. Lanza
Affiliation:
Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
P. Pennisi
Affiliation:
Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
G. Conte
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
A. Taticchi
Affiliation:
Dipartimento di Scienze Economico-Estimative e degli Alimenti, University of Perugia, Via San Costanzo snc, 06126 Perugia, Italy
S. Esposto
Affiliation:
Dipartimento di Scienze Economico-Estimative e degli Alimenti, University of Perugia, Via San Costanzo snc, 06126 Perugia, Italy
L. Morbidini
Affiliation:
Dipartimento di Biologia Applicata, University of Perugia, Borgo XX Giugno, 74, 06123 Perugia, Italy
*
† E-mail: [email protected]
Get access

Abstract

The aim of the present study was to evaluate the effect of the inclusion of stoned olive cake and rolled linseed in a concentrate-based diet for lambs on the fatty-acid composition of polar and non-polar intramuscular lipids of the longissimus dorsi muscle. To achieve this objective, 32 Appenninica lambs were randomly distributed into four groups of eight lambs each and were fed conventional cereal-based concentrates (diet C); concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L); concentrates containing 35% DM of stoned olive cake (diet OC); and concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The concentrates were administered together with grass hay at a 20:80 forage:concentrate ratio. Growing performances and carcass traits were evaluated. The fatty-acid composition was analysed in the total intramuscular lipids, as well as in the polar and neutral lipids. The average feed intake and the growth performance of lambs were not affected by the dietary treatments, as a consequence of similar nutritional characteristics of the diets. The inclusion of rolled linseed in the L and OCL diets increased the content of C18:3 n-3 in intramuscular total lipids, which was threefold higher in meat from the L lambs and more than twofold higher in meat from the OCL lambs compared with the C and OC treatments. The n-6:n-3 ratio significantly decreased in the meat from lambs in the L and OCL groups, reaching values below 3. The L treatment resulted in the highest level of trans-18:1 fatty acids in the muscle. Regardless of the dietary treatment, the t10-18:1 was the major isomer, representing 55%, 45%, 49% and 45% of total trans-18:1 for C, L, OC and OCL treatments, respectively. Neutral lipids from the OC-fed lambs contained the highest amount of c9-18:1 (more than 36% of total fatty acids); however, the content of c9-18:1 did not differ between the OC and C lambs, suggesting an intensive biohydrogenation of dietary c9-18:1 in the case of OC treatment. The highest content of c9,t11-18:2 was detected in the intramuscular fat from the L-fed lambs, followed by the OCL treatment. A similar trend was observed in the neutral lipid fraction and, to a lower extent, in the polar lipids.

Keywords

lambfatty acidsolive cakelinseedintramuscular fat
Type
Full Paper
Information
animal , Volume 8 , Issue 1 , January 2014 , pp. 152 - 162
Copyright
Copyright © The Animal Consortium 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alves, SP and Bessa, RJB 2007. Identification of cis-12,cis-15 octadecadienoic acid and other minor polyenoic fatty acids in ruminant fat. European Journal of Lipid Science and Technology 109, 879–883.CrossRefGoogle Scholar
Association of Official Analytical Chemists 1990. Official method of analysis, vol. 2, 15th edition. AOAC, Arlington, VA, USA.Google Scholar
Bas, P, Berthelot, V, Pottier, E and Normand, J 2007. Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. Meat Science 77, 678–688.Google Scholar
Berthelot, V, Bas, P and Schmidely, P 2010. Utilization of extruded linseed to modify fatty composition of intensively-reared lamb meat: effect of associated cereals (wheat vs. corn) and linoleic acid content of the diet. Meat Science 84, 114–124.Google Scholar
Buccioni, A, Minieri, S, Rapaccini, S, Antongiovanni, M and Mele, M 2011. Effect of chestnut and quebracho tannins on fatty acid profile in rumen liquid- and solid-associated bacteria: an in vitro study. Animal 5, 1521–1530.Google Scholar
Buccioni, A, Antongiovanni, M, Petacchi, F, Mele, M, Serra, A, Secchiari, P and Benvenuti, D 2006. Effect of dietary fat quality on C18:1 fatty acids and conjugated linoleic acid production: an in vitro rumen fermentation study. Animal Feed Science and Technology 127, 268–282.Google Scholar
Cannas, A, Tedeschi, LO, Fox, DG, Pell, AN and Van Soest, PJ 2004. A mechanistic model for predicting the nutrients requirements and feed biological values for sheep. Journal of Animal Science 82, 149–169.CrossRefGoogle ScholarPubMed
Christie, WW 1982. A simple procedure for rapid transmethylation of glycerolipids and cholesteryl esters. Journal of Lipid Research 23, 1072–1075.CrossRefGoogle ScholarPubMed
Dal Bosco, A, Mourvaki, E, Cardinali, R, Servili, M, Sebastiani, B, Ruggeri, S, Mattioli, S, Taticchi, A, Esposto, S and Castellini, C 2012. Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits. Meat Science 92, 783–788.Google Scholar
Daniel, ZCTR, Wynn, RJ, Salter, AM and Buttery, PJ 2004. Differing effects of forage and concentrate diets on the oleic acid and conjugated linoleic acid content of sheep tissues: the role of stearoyl-CoA desaturase. Journal of Animal Science 82, 747–758.Google Scholar
Doreau, M, Laverroux, S, Normand, J, Chesneau, G and Glasser, F 2009. Effect of linseed fed as rolled seeds, extruded seeds or oil on fatty acid rumen metabolism and intestinal digestibility in cows. Lipids 44, 53–62.Google Scholar
Fievez, V, Colman, E, Castro-Montoya, JM, Stefanov, I and Vlaeminck, B 2012. Milk odd- and branched-chain fatty acids as biomarkers of rumen function – an update. Animal Feed Science and Technology 172, 51–65.Google Scholar
Folch, J, Lees, M and Stanley, GHS 1957. A simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry 226, 497–509.CrossRefGoogle Scholar
Jerónimo, E, Alves, SP, Alfaia, CM, Prates, JAM, Santos-Silva, J and Bessa, RJB 2011. Biohydrogenation intermediates are differentially deposited between polar and neutral intramuscular lipids of lambs. European Journal of Lipid Science and Technology 113, 924–934.CrossRefGoogle Scholar
Jerónimo, E, Alfaia, CMM, Alves, SP, Dentinho, MTP, Prates, JAM, Vasta, V, Santos-Silva, J and Bessa, RJB 2012. Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality. Meat Science 92, 841–847.Google Scholar
Juaneda, P and Rocquelin, G 1985. Rapid and convenient separation of phospholipids and non-phosphorus lipids from rat heart using silica cartridges. Lipids 20, 40–41.CrossRefGoogle ScholarPubMed
Kramer, JK, Hernandez, M, Hernandez, CC, Kraft, J and Dugan, ME 2008. Combining results of two GC separations partly achieves determination of all cis and trans 16:1, 18:1, 18:2 and 18:3 except CLA isomers of milk fat as demonstrated using Ag-ion SPE fractionation. Lipids 43, 259–273.CrossRefGoogle Scholar
Luciano, G, Pauselli, M, Servili, M, Mourvaki, E, Serra, A, Monahan, FJ, Lanza, M, Priolo, A, Zinnai, A and Mele, M 2013. Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids. Meat Science 93, 703–714.Google Scholar
McAfee, AJ, McSorley, EM, Cuskelly, GJ, Moss, BW, Wallace, JMW, Bonham, MP and Fearon, AM 2010. Red meat consumption: an overview of the risks and benefits. Meat Science 84, 1–13.CrossRefGoogle ScholarPubMed
Mele, M and Banni, S 2010. Lipid supplementation in small ruminant nutrition and dairy products quality: implications for human nutrition. In Energy and protein metabolism and nutrition. EAAP Publication 127 (ed. GM, Crovetto), pp. 653–663. Wageningen Academic Publishers, Wageningen, The Netherlands.Google Scholar
Mioc, B, Pavic, V, Vnucec, I, Prpic, Z, Kostelic, A and Susic, V 2007. Effect of olive cake on daily gain, carcass characteristics and chemical composition of lamb meat. Czech Journal of Animal Science 52, 31–36.CrossRefGoogle Scholar
Molina-Alcaide, E and Yáñez-Ruiz, DR 2008. Potential use of olive by-products in ruminant feeding: a review. Animal Feed Science and Technology 147, 247–264.Google Scholar
Moloney, AP, Kennedy, C, Noci, F, Monahan, FJ and Kerry, JP 2012. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds. Meat Science 92, 1–7.Google Scholar
Mosley, E, Powell, GL, Riley, MB and Jenkins, TC 2002. Microbial biohydrogenation of oleic acid to trans isomers in vitro. Journal of Lipid Research 43, 290–296.Google Scholar
Noci, F, Monahan, FJ and Moloney, AP 2011. The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds. Animal 5, 134–147.CrossRefGoogle ScholarPubMed
Palmquist, DL, St-Pierre, N and Mc-Clure, KE 2004. Tissue fatty acid profiles can be used to quantify endogenous rumenic acid synthesis in lambs. Journal of Nutrition 134, 2407–2414.CrossRefGoogle ScholarPubMed
Pintus, S, Murru, E, Carta, G, Cordeddu, L, Batetta, B, Accossu, S, Pistis, D, Uda, S, Elena Ghiani, M, Mele, M, Secchiari, P, Almerighi, G, Pintus, P and Banni, S 2013. Sheep cheese naturally enriched in α-linolenic, conjugated linoleic and vaccenic acids improves the lipid profile and reduces anandamide in the plasma of hypercholesterolaemic subjects. British Journal of Nutrition 109, 1453–1462.Google Scholar
Sadeghi, H, Yansari, AT and Ansari-Pirsarai, Z 2009. Effects of different olive cake by products on dry matter intake, nutrient digestibility and performance of Zel sheep. International Journal of Agricolture and Biology 11, 39–43.Google Scholar
SAS 1999. User’s guide: statistics, version 8.0 edition. SAS Inst. Inc., Cary, NC, USA.Google Scholar
Scollan, N, Hocquette, JF, Nuernberg, K, Dannenberger, D, Richardson, I and Moloney, A 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74, 17–33.Google Scholar
Serra, A, Mele, M, La Comba, F, Conte, G, Buccioni, A and Secchiari, P 2009a. Conjugated linoleic acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights. Meat Science 81, 396–404.Google Scholar
Serra, A, Macciotta, NPP, Mele, M, Nudda, A, Conte, G and Secchiari, P 2009b. Effect of weight of slaughter and feeding regimen on conjugated linoleic acid and trans fatty acid content in lamb meat: a meta-analysis approach. Italian Journal of Animal Science 8 (suppl. 2), 540–542.CrossRefGoogle Scholar
Servili, M, Esposto, S, Taticchi, A, Urbani, S, Selvaggini, R, Di Maio, I and Veneziani, G 2011. Innovation in extraction technology for improved virgin olive oil quality and by-product valorisation. Acta Horticulturae 888, 303–316.CrossRefGoogle Scholar
Shingfield, KJ, Bonnet, M and Scollan, ND 2013. Recent developments in altering the fatty acid composition of ruminant-derived foods. Animal 7 (suppl. 1), 132–162.CrossRefGoogle ScholarPubMed
Sinclair, LA 2007. Nutritional manipulation of the fatty acid composition of sheep meat: a review. The Journal of Agricultural Science 145, 419–434.Google Scholar
Smith, BK, Robinson, LE, Nam, R and Ma, DWL 2009. Trans-fatty acids and cancer: a mini-review. British Journal of Nutrition 102, 1254–1266.Google Scholar
Van Soest, PJ, Robertson, JB and Lewis, BA 1991. Methods for dietary fiber, neutral detergent fiber, and non starch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74, 3583–3597.Google Scholar
Vasta, V and Luciano, G 2011. The effect of dietary consumption of plants secondary compounds on small ruminants’ products quality. Small Ruminant Research 101, 150–159.CrossRefGoogle Scholar
Vasta, V, Mele, M, Serra, A, Scerra, M, Luciano, G, Lanza, M and Priolo, A 2009. Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins. Journal of Animal Science 87, 2674–2684.Google Scholar
Vera, R, Aguilar, C, Lira, R, Toro, P, Barrales, L, Pena, I, Squella, F, Pérez, P, Quenaya, J, Yutronic, H and Briones, I 2009. Feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation. Chilean Journal of Agricultural Research 69, 548–559.Google Scholar
World Health Organization 2003. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO technical report series 916. WHO, Geneva, Suisse.Google Scholar
Supplementary material: File

Mele et al. Supplementary Material

Table

Download Mele et al. Supplementary Material(File)
File 42.5 KB