Effects of olive-cake supplementation on fatty acid composition, antioxidant status and lipid and meat-colour stability of Barbarine lambs reared on improved rangeland plus concentrates or indoors with oat hay plus concentrates
H. Hamdi A , L. Majdoub-Mathlouthi A D , D. Durand B C , A. Thomas B and K. Kraiem A
+ Author Affiliations
- Author Affiliations
A University of Sousse, Institut Supérieur Agronomique de Chott Mariem, 4042, Sousse, Tunisia.
B INRA, UMR1213 Herbivores, Saint-Genès-Champanelle, France.
C University of Clermont, VetAgro Sup, UMR1213 Herbivores, Clermont-Ferrand, France.
D Corresponding author. Email: yalinmaj@gmail.com
Animal Production Science 58(9) 1714-1725 https://doi.org/10.1071/AN16352
Submitted: 31 May 2016 Accepted: 10 January 2017 Published: 21 March 2017
Abstract
The effects of feeding system (indoor vs rangeland) and olive-cake (OC) supplementation (control vs supplemented) on fatty acid (FA) composition, lipid oxidation status and meat-colour stability were studied. Lambs were fed indoor with hay (OH) or reared on improved rangeland (RL). All lambs received concentrate at a rate of 400 g/head.day. Twenty-four 6-month-old Barbarine lambs with an average weight of 24.3 ± 1.1 kg were assigned into the following four groups: OH without OC, OH with OC, RL without OC and RL with OC. Supplemented groups received 280 g/day of OC. Lambs were reared for ~3 months and then slaughtered at 33 kg. Feeding lambs on rangeland increased proportions of polyunsaturated fatty acids (PUFA, P < 0.05), n-3 PUFA (P < 0.01) and long-chain n-3 PUFA (P < 0.01) and decreased those of C16:0 and monounsaturated fatty acids (P = 0.052). Higher PUFA : saturated FA (SFA) (P < 0.001) and lower n-6 : n-3 PUFA (P < 0.01) ratios were found for RL lambs. The peroxidisability index was higher (P = 0.024) for RL lambs. Whereas, a lower malondialdehyde concentration (P < 0.001) was found for meat of RL group after 5-day storage, because of a higher vitamin E concentration (P < 0.001) and catalase activity (P = 0.002). Moreover, colour was more stable for meat of RL lamb. OC supplementation reduced only superoxide dismutase activity (P = 0.033) and did not have any effect on lipid peroxidation and colour stability. No interactions were noted between the feeding system and olive-cake supplementation. Meat lambs produced on rangeland had a healthier fatty acid composition. Lipids were more stable to oxidation than was meat produced indoor with hay and concentrate.
Additional keywords: lamb meat, lipid oxidation, olive cake, pasture.
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