Sire breed and sex effects on the fatty acid composition and content of heart, kidney, liver, adipose and muscle tissues of purebred and first-cross prime lambs
A. E. O. Malau-Aduli A D E , B. W. B. Holman B , A. Kashani A and P. D. Nichols C
+ Author Affiliations
- Author Affiliations
A Animal Science and Genetics, Tasmanian Institute of Agriculture, School of Land and Food, Faculty of Science, Engineering and Technology, University of Tasmania, Sandy Bay, Tas. 7001, Australia.
B Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia.
C CSIRO Food and Nutrition, Oceans and Atmosphere, Hobart, Tas. 7001, Australia.
D Veterinary and Biomedical Sciences, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Qld 4811, Australia.
E Corresponding author. Email: Aduli.MalauAduli@utas.edu.au; aduli.malauaduli@jcu.edu.au
Animal Production Science 56(12) 2122-2132 https://doi.org/10.1071/AN14906
Submitted: 27 October 2014 Accepted: 19 June 2015 Published: 4 September 2015
Abstract
The present study investigated sire breed and sex effects on the fatty acid (FA) composition and content of subcutaneous adipose, Longissimus lumborum muscle, kidney, heart and liver tissues in prime lambs. Tissue samples were taken from 40 Merino ewe and wether lambs sired by Black Suffolk, Dorset, Merino and White Suffolk rams. FA proportion (% total FA) showed significant variations. The highest relative concentrations of total saturated fatty acid (SFA) were in adipose tissue, concentrations of monounsaturated fatty acids (MUFA) were highest in muscle and concentrations of two nutritionally important omega-3 long-chain (≥C20) polyunsaturated FA (LC-PUFA), namely, eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic (DHA, 22:6n-3) acids, were highest in kidney tissue (10.4% total FA), as were those of total PUFA in heart tissue. Sire breed variations in kidney for 18:3n-3, 22:6n-3, 16:0, 16:1n-7c and total omega-6 PUFA, and in muscle for 17:0, 18:3n-3 and 18:1n-7 were evident. Adipose tissue concentrations of 16:1n-9c, 17 : 0 and 16 : 0 in the heart and liver were affected by sire breed. The effect of sex on most major individual FA and totals of SFA, MUFA, omega-3 and omega-6 PUFA were, for the most part, negligible. These results suggest that consumption of lamb heart, liver and kidney can prove beneficial because of their high total PUFA composition and, in particular, concentration (mg/100 g) of key health-benefitting n-3 LC-PUFA. The fact that there were significant sire-breed variations implies that the manipulation of FA composition and content of lamb products and their associated nutritional and sensory qualities will need a deliberate breeding management that matches product goals with available sire breeds.
Additional keywords: fatty acid profile, gender, meat quality, organs.
References
Bas P, Morand-Fehr P (2000) Effect of nutritional factors on fatty acid composition of lamb fat deposits. Livestock Production Science 64, 61–79.| Effect of nutritional factors on fatty acid composition of lamb fat deposits.Crossref | GoogleScholarGoogle Scholar |
Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37, 911–917.
| A rapid method of total lipid extraction and purification.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaG1MXhtVSgt70%3D&md5=f27b5093c7024e1d52fe6b79b42c4e76CAS | 13671378PubMed |
Cloete J, Hoffman L, Cloete S, Fourie J (2007) A comparison between the body composition, carcass characteristics and retail cuts of South African Mutton Merino and Dorper sheep. South African Journal of Animal Science 34, 44–51.
Cooper SL, Sinclair LA, Wilkinson RG, Hallett KG, Enser M, Wood JD (2004) Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs. Journal of Animal Science 82, 1461–1470.
Costa RG, Malveira Batista AS, de Azevedo PS, Ramos do Egypto Queiroga RdC, Madruga MS, de Araujo Filho JT (2009) Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels. Revista Brasileira De Zootecnia-Brazilian Journal of Animal Science 38, 532–538.
| Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels.Crossref | GoogleScholarGoogle Scholar |
Del Deposito EDSY, De Raza GDLC (2009) Effect of sex and fat depot location on fat composition of Rasa Aragonesa lambs. Agrociencia 43, 803–813.
Doreau M, Bauchart D, Chilliard Y (2011) Enhancing fatty acid composition of milk and meat through animal feeding. Animal Production Science 51, 19–29.
| Enhancing fatty acid composition of milk and meat through animal feeding.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhsFKqu7zK&md5=a7811b60df7297817461ff9c774d6eb7CAS |
Enser M, Hallett K, Hewett B, Fursey G, Wood J, Harrington G (1998) Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329–341.
| Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK1cXmsFyjsrg%3D&md5=d3c7b694ebf10b364d7e05733efc2e4fCAS | 22060583PubMed |
Fisher A, Enser M, Richardson R, Wood J, Nute G, Kurt E, Sinclair L, Wilkinson R (2000) Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems. Meat Science 55, 141–147.
| Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXit1yrs78%3D&md5=639dedbad4fcd84f6e15670893ab5c21CAS | 22061079PubMed |
French P, Stanton C, Lawless F, O’riordan E, Monahan F, Caffrey P, Moloney A (2000) Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based diets. Journal of Animal Science 78, 2849–2855.
Gardner GE, Williams A, Siddell J, Ball AJ, Mortimer S, Jacob RH, Pearce KL, Hocking-Edwards JE, Rowe JB, Pethick DW (2010) Using Australian Sheep Breeding Values to increase lean meat yield percentage. Animal Production Science 50, 1098–1106.
| Using Australian Sheep Breeding Values to increase lean meat yield percentage.Crossref | GoogleScholarGoogle Scholar |
Getz G, Bartley W, Lurie D, Notton BM (1968) The phospholipids of various sheep organs, rat liver and of their subcellular fractions. Lipids and Lipid Metabolism 152, 325–339.
| The phospholipids of various sheep organs, rat liver and of their subcellular fractions.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaF1cXns1aguw%3D%3D&md5=81d60b0376f1bba57c8177d66a44186eCAS |
Holman BWB (2013) Spirulina: dual purpose lamb supplement: breed and sex effects. PhD Thesis, School of Agricultural Science, University of Tasmania, Hobart.
Holman BWB, Kashani A, Malau-Aduli AEO (2012) Growth and body conformation responses of genetically divergent Australian sheep to Spirulina (Arthrospira platensis) supplementation. American Journal of Experimental Agriculture 2, 160–173.
| Growth and body conformation responses of genetically divergent Australian sheep to Spirulina (Arthrospira platensis) supplementation.Crossref | GoogleScholarGoogle Scholar |
Horcada A, Beriain M, Purroy A, Lizaso G, Chasco J (1998) Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa). Animal Science 67, 541–547.
| Effect of sex on meat quality of Spanish lamb breeds (Lacha and Rasa Aragonesa).Crossref | GoogleScholarGoogle Scholar |
Howe P, Meyer B, Record S, Baghurst K (2006) Dietary intake of long-chain omega-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition 22, 47–53.
| Dietary intake of long-chain omega-3 polyunsaturated fatty acids: contribution of meat sources.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD28XhtFWiurs%3D&md5=2d0a23f5b3d06573f9f4a7364fe3450fCAS | 16289978PubMed |
Kitessa S, Liu S, Briegel J, Pethick D, Gardner G, Ferguson M, Allingham P, Nattrass G, McDonagh M, Ponnampalam E, Hopkins D (2010) Effects of intensive or pasture finishing in spring and linseed supplementation in autumn on the omega-3 content of lamb meat and its carcass distribution. Animal Production Science 50, 130–137.
| Effects of intensive or pasture finishing in spring and linseed supplementation in autumn on the omega-3 content of lamb meat and its carcass distribution.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhvVGqur4%3D&md5=2fdbc88a892426c7b73d10b7901ff246CAS |
Malau-Aduli AEO, Edriss M, Siebert B, Bottema C, Pitchford W (2000) Breed differences and heterosis in triacylglycerol fatty acid composition of bovine adipose tissue. Journal of Animal Physiology and Animal Nutrition 83, 106–112.
| Breed differences and heterosis in triacylglycerol fatty acid composition of bovine adipose tissue.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXjtFSgs78%3D&md5=5f0560e4da8cac2a21595440f72c4b40CAS |
Mason IL (1996) ‘A world dictionary of livestock breeds, types, and varieties.’ (CAB International: Wallingford, UK)
Mezoszentgyorgyi D, Husvéth F, Lengyel A, Szegleti C, Komlósi I (2001) Genotype-related variations in subcutaneous fat composition in sheep. Animal Science 72, 607–612.
Miller MR, Nichols PD, Barnes J, Davies NW, Peacock EJ, Carter CG (2006) Regiospecificity profiles of storage and membrane lipids from the gill and muscle tissue of Atlantic salmon (Salmo salar L.) grown at elevated temperature. Lipids 41, 865–876.
| Regiospecificity profiles of storage and membrane lipids from the gill and muscle tissue of Atlantic salmon (Salmo salar L.) grown at elevated temperature.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD28Xht1yjtLrN&md5=411f46f50b1dc119523d20b91dfc97ddCAS | 17152924PubMed |
Mortimer SI, van der Werf JHJ, Jacob RH, Pethick DW, Pearce KL, Warner RD, Geesink GH, Hocking-Edwards JE, Gardner GE, Ponnampalam EN, Kitessa SM, Ball AJ, Hopkins DL (2010) Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep. Animal Production Science 50, 1135–1144.
| Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep.Crossref | GoogleScholarGoogle Scholar |
Nuernberg K, Nuernberg G, Ender K, Dannenberger D, Schabbel W, Grumbach S, Zupp W, Steinhart H (2005) Effect of grass vs. concentrate feeding on the fatty acid profile of different fat depots in lambs. European Journal of Lipid Science and Technology 107, 737–745.
| Effect of grass vs. concentrate feeding on the fatty acid profile of different fat depots in lambs.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2MXhtF2itLjL&md5=0c4f7099866d4cda5be11575d927eb0eCAS |
Park YW, Washington AC (1993) Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds. Journal of Food Science 58, 245–248.
| Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK3sXisFeltL0%3D&md5=1e6af839aab044d20d6875bbbb40c12dCAS |
Ponnampalam EN, Hopkins DL, Butler KL, Dunshea FR, Sinclair AJ, Warner RD (2009) Polyunsaturated fats in meat from Merino, first-and second-cross sheep slaughtered as yearlings. Meat Science 83, 314–319.
| Polyunsaturated fats in meat from Merino, first-and second-cross sheep slaughtered as yearlings.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXosVWqu7k%3D&md5=71f0240deef81089b4f7c5ca8a718ea2CAS | 20416725PubMed |
Ponnampalam EN, Warner RD, Kitessa S, McDonagh MB, Pethick DW, Allen D, Hopkins DL (2010) Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb. Animal Production Science 50, 775–781.
| Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhtVyrtbzM&md5=4f1d837c2de21a2dde86654eadb65bacCAS |
Ponnampalam EN, Burnett VF, Norng S, Warner RD, Jacobs JL (2012) Vitamin E and fatty acid content of lamb meat from perennial or annual pasture systems with supplements. Animal Production Science 52, 255–262.
| Vitamin E and fatty acid content of lamb meat from perennial or annual pasture systems with supplements.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC38XktFWgsLs%3D&md5=4cf6e1a089b9e577b8d3ac4da2778ea4CAS |
Ponnampalam EN, Butler KL, Pearce KM, Mortimer SI, Pethick DW, Ball AJ, Hopkins DL (2014a) Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Science 96, 1095–1103.
| Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC38XhvFSktrrL&md5=38b411cb2fc1d4a5f4ede847b2375107CAS | 23265412PubMed |
Ponnampalam EN, Butler KL, Jacob RH, Pethick DW, Ball AJ, Hocking Edwards JE, Geesink G, Hopkins DL (2014b) Health beneficial long chain omega-3 fatty acids in Australian lambs managed under extensive finishing systems. Meat Science 96, 1104–1110.
| Health beneficial long chain omega-3 fatty acids in Australian lambs managed under extensive finishing systems.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXntF2guro%3D&md5=2ad8ff6404928cdb242a7fb265332b5fCAS | 23643471PubMed |
Ponnampalam EN, Giri K, Pethick DW, Hopkins DL (2014c) Nutritional background, sire type and dam type affect saturated and monounsaturated (oleic) fatty acid concentration of lambs reared for meat production in Australia. Animal Production Science 54, 1358–1362.
Ponnampalam EN, Norng S, Burnett VF, Dunshea FR, Jacobs JL, Hopkins DL (2014d) The synergism of biochemical components controlling lipid oxidation in lamb muscle. Lipids 49, 757–766.
| The synergism of biochemical components controlling lipid oxidation in lamb muscle.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC2cXptl2rtLk%3D&md5=f4bf7fe8f3bee2e0f60729394f0820f3CAS | 24902796PubMed |
Sañudo C, Enser M, Campo M, Nute G, Marıa G, Sierra I, Wood J (2000) Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science 54, 339–346.
| Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.Crossref | GoogleScholarGoogle Scholar | 22060790PubMed |
Wachira A, Sinclair L, Wilkinson R, Enser M, Wood J, Fisher A (2002) Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue. British Journal of Nutrition 88, 697–709.
| Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3sXktFKhsQ%3D%3D&md5=68c952271f9aec6a59279b1b4be19d3fCAS | 12493092PubMed |
Warner RD, Jacob RH, Hocking Edwards JE, McDonagh M, Pearce K, Geesink G, Kearney G, Allingham P, Kearney G, Pethick DW (2010) Quality of lamb meat from the Information Nucleus Flock. Animal Production Science 50, 1123–1134.
| Quality of lamb meat from the Information Nucleus Flock.Crossref | GoogleScholarGoogle Scholar |
Wijesundera C, Kitessa S, Abeywardena M, Bignell W, Nichols PD (2011) Long-chain omega-3 oils: current and future supplies, food and feed applications, and stability. Lipid Technology 23, 55–58.
| Long-chain omega-3 oils: current and future supplies, food and feed applications, and stability.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3MXlsF2kt7o%3D&md5=d548079c35b3e24fae52a6f930073a95CAS |
Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M (2004) Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.
| Effects of fatty acids on meat quality: a review.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3sXmvVKltrY%3D&md5=a4b3a28984632852b42214ce05512625CAS | 22063928PubMed |
