Management of lamb nutrition as a way for modeling fatty acid profiles in meat
In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the r...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Institute for Animal Husbandry, Belgrade
2020-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2020/1450-91562002127R.pdf |
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| author | Ružić-Muslić Dragana Petrović Milan P. Bijelić Zorica Caro-Petrović Violeta Maksimović Nevena Cekić Bogdan Ćosić Ivan |
| author_facet | Ružić-Muslić Dragana Petrović Milan P. Bijelić Zorica Caro-Petrović Violeta Maksimović Nevena Cekić Bogdan Ćosić Ivan |
| author_sort | Ružić-Muslić Dragana |
| collection | DOAJ |
| description | In addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat. |
| first_indexed | 2024-04-12T11:46:56Z |
| format | Article |
| id | doaj.art-38b4215071c84eee9180fa31469df433 |
| institution | Directory Open Access Journal |
| issn | 1450-9156 2217-7140 |
| language | English |
| last_indexed | 2024-04-12T11:46:56Z |
| publishDate | 2020-01-01 |
| publisher | Institute for Animal Husbandry, Belgrade |
| record_format | Article |
| series | Biotechnology in Animal Husbandry |
| spelling | doaj.art-38b4215071c84eee9180fa31469df4332022-12-22T03:34:18ZengInstitute for Animal Husbandry, BelgradeBiotechnology in Animal Husbandry1450-91562217-71402020-01-013621271381450-91562002127RManagement of lamb nutrition as a way for modeling fatty acid profiles in meatRužić-Muslić Dragana0Petrović Milan P.1Bijelić Zorica2Caro-Petrović Violeta3Maksimović Nevena4https://orcid.org/0000-0002-1447-9476Cekić Bogdan5https://orcid.org/0000-0002-5288-2135Ćosić Ivan6Institute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaInstitute for Animal Husbandry, Belgrade-Zemun, SerbiaIn addition to nutritional value, a very important criterion for the selection of meat, for the modern consumer is the health aspect, i.e. the content of fat and the profile of fatty acids in meat. The content of fat and fatty acids, among other things, is conditioned by the feeding system and the rearing method. Lambs fed on pasture have a lower share of fat in the carcass than animals fed with a concentrated mixture, in a closed system. The recommended value for the ratio of polyunsaturated to saturated fatty acids is up to 0.45, and below 4.0 for the n-6 and n-3 fatty acids ratio. Taking into account that the influence of lamb nutrition on these relationships is significant, modelling of fatty acid composition should be directed to the lamb nutrition system which leads to a decrease in the content of saturated and an increase in the concentration of polyunsaturated (PUFA) fatty acids in meat. A feeding strategy involving a grazing feeding system of lambs results in a higher content of n-3 PUFA, CLA and a more favourable n-6/n-3 ratio of fatty acids, while the lamb meat originating from animals fed concentrated diets has a higher proportion of n-6 PUFA and a higher n-6 ratio/n-3 fatty acids, which exceeds the recommended value of 4.0. Conjugated linoleic acid (CLA) is of great importance since it has an anticancer, antidiabetic effect as well as an effect on the immune system, suggesting a direction for future research on lamb meat.https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2020/1450-91562002127R.pdflambsfatty acidsgrazingcla |
| spellingShingle | Ružić-Muslić Dragana Petrović Milan P. Bijelić Zorica Caro-Petrović Violeta Maksimović Nevena Cekić Bogdan Ćosić Ivan Management of lamb nutrition as a way for modeling fatty acid profiles in meat Biotechnology in Animal Husbandry lambs fatty acids grazing cla |
| title | Management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| title_full | Management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| title_fullStr | Management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| title_full_unstemmed | Management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| title_short | Management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| title_sort | management of lamb nutrition as a way for modeling fatty acid profiles in meat |
| topic | lambs fatty acids grazing cla |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2020/1450-91562002127R.pdf |
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