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Nutritional background, sire type and dam type affect saturated and monounsaturated (oleic) fatty acid concentration of lambs reared for meat production in Australia

Ponnampalam, E.N., Giri, K., Pethick, D.W. and Hopkins, D.L. (2014) 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 (9). pp. 1358-1362.

Link to Published Version: http://dx.doi.org/10.1071/AN14317
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Abstract

This study investigated the effect of finishing diet, sire type and dam type on major saturated (C12:0, 14:0, 16:0 and 18:0) and monounsaturated (oleic; C18:1cis) fatty acid concentrations in meat from lambs grown at eight production locations across Australia. Sires were selected from Merino, maternal and terminal meat breeds; while the dams consisted of ∼80% pure Merino and 20% crossbred (Border Leicester × Merino) types. Lambs were generally maintained under extensive pasture conditions, but were fed grain, hay or feedlot pellets when the pasture supply was limited. Lambs were slaughtered over 3 consecutive years (2008-10), with 28-30 slaughter days per year. At 24 h post-mortem, 20-g muscle samples (longissimus lumborum: LL) were taken for fatty acid determination. Lambs from Hamilton, Katanning and Kirby had a higher (P < 0.001) concentration of major saturated (palmitic and stearic) and oleic acids in meat that is proposed to be associated with those lambs being fed diets higher in cereal grain content. Saturated fatty acids, except lauric acid, were lower (P < 0.02) in lambs sired by Merino or terminal type than lambs sired by maternal type. The use of Merino as the sire or dam reduced (P < 0.001) the major saturated fatty acids in LL. Crossbred dam type increased (P < 0.01) the oleic acid concentration in the LL, but sire type had no effect. The results demonstrate that the finishing diet type or sire type or dam type can significantly influence the concentration of major saturated (palmitic, stearic) and/or oleic acids in meat from lambs produced under different production systems in Australia.

Publication Type: Journal Article
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: CSIRO Publishing
Copyright: © CSIRO 2014.
URI: http://researchrepository.murdoch.edu.au/id/eprint/23455
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