Theexperiment was carried out with 2x5 male Merino
lambs raised under intensive conditions to investigate the effect of
dietary calcium soap of linseed oil on the color and fatty acid
composition of longissimusdorsi muscle. Control lambs fed a basal
diet and the experimental lambs consumed a diet supplemented with
3% calcium soap of linseed oil. The color values (L*, a*, b* a*/b*
and chroma) were not influenced by dietary treatment. The MUFA
proportion reduced, SFA and PUFA content did not alter. As
expected, the linolenic (C18:3 n3) and thusthe n-3 content
significantly improved by linseed supplement (0.47 and 0.81; 0.78
and 1.16 in control and in experimental samples, respectively). Other
n-3 and n-6 fatty acids had similar valuestocontrol samples. The n-
6/n-3 ratio was significantly narrower in the experimental group (6.31
vs. 9.38) but the P/S ratio did not differ betweenthe two groups.In
conclusion calcium soap of linseed oil seems to be a suitable
supplement form of n-3 fatty acids to improve the nutritive value of
lamb meat.
[1] U. Wahrburg,"What are the health effects of fat?"Eur.J.Nutr.,2004,pp.
I/6-I/11.
[2] P. Chanmugam, M. Boudreau, T. Boutte, R. S. Park, J. Hebert, L.
Berrio, D. H. Hwang, "Incorporation of different types of n-3 fatty acids
into tissue lipids of poultry", Poult. Sci.,1992, pp. 516-521.
[3] W. Zollitsch, W. Knaus, F. Aichinger, F. Lettner, "Effects of different
dietary fat sources on performance and carcass characteristics of
broilers", Anim. Feed Sci. Technol., 1997, pp. 63-73.
[4] A. Rebole, M L. Rodriguez, L. T. Ortiz, C. Alzueta, C. Centeno, A.
Viveros, A. Brenes, I. Arija, "Effect of high-oleic acid sunflower seed,
palm oil and vitamin E supplementation on broiler performance, fatty
acid composition and oxidation susceptibility of meat", Br. Poultry Sci.,
2006, pp. 581-591.
[5] M. Enser, R. I. Richardsona, J.D. Wood, B.P. Gill, P.R. Sheard,
"Feeding linseed to increase the n-3 PUFA of pork: fatty acid
composition of muscle, adipose tissue, liver and sausages", Meat Sci.,
2000, pp. 201-212.
[6] M. Juárez M.E.R. Dugan , N. Aldai, J.L. Aalhus, J.F. Patience, R.T.
Zijlstra, A.D. Beaulieu, "Feeding co-extruded flaxseed to pigs: Effects
of duration and feeding level on growth performance and backfat fatty
acid composition of grower-finisher pigs", Meat Sci., 2010, pp. 578-
584.
[7] A. DalleZotte, "Perception of rabbit meat quality and major factors
influencing the rabbit carcass and meat quality", Livest. Prod. Sci.,
2002, pp. 11-32.
[8] M. Colin, N. Raguenes, G. Le Berre, S. Charrier, A. Y. Prigent,
"Influence of the increase of omega 3 fatty acid level in the feed by
extruded flax seed incorporation (Tradi-Lin) on meat lipids and
hedonic characteristics of the rabbit retail cuts", in Proc. 11émes
Journées de la RechercheCunicole, Paris, 2005, pp. 163-166.
[9] A. M. Wachira, L. A. Sinclair, R. G. Wilkinson, M. Enser, J. D. Wood,
A. V. Fisher, "Effects of dietary fat source and breed on the carcass
composition, n-3polyunsaturated fatty acid and conjugated linoleic acid
content of sheep meat and adipose tissue",Br. J.Nutr., 2002, pp. 697-
709.
[10] P. Bas, V. Berthelot, E. Pottier, J. Normand, "Effect of linseed on fatty
acidcomposition of muscles and adipose tissues of lambs with emphasis
on trans fatty acids",2007, Meat Sci., pp. 678-688.
[11] V. Berthelot, P. Bas, P. Schmidely,"Utilization of extruded linseed to
modifyfatty composition of intensively-reared lamb meat: effect of
associated cereals(wheat vs corn) and linoleic content of diet. Meat Sci.,
2010, 114-124.
[12] Y. S. Peng, M. A. Brown, J. P. Wu, Z. Liu, "Different oilseed
supplements alter fatty acid composition of different adipose tissues of
adult ewes", Meat Sci., 2010, pp. 542-549.
[13] E. N. Ponnampalam, A. J. Sinclair, A. R. Egan, G. R. Ferrier, B. J.
Leury, "Dietary manipulation of muscle long-chain omega-3 and omega-
6 fatty acids and sensory properties of lamb meat" 2002, Meat Sci., pp.
125-132.
[14] T. Castro, T. Manso, A. R. Mantec├│n, J. Guirao, V. Jimeno, "Fatty acid
composition and carcass characteristics of growing lambs fed diets
containing palm oil supplements", 2005, Meat Sci., pp. 757-764.
[15] A. Arana, J A. Mendizabal, M. Alz├│n, P. Eguinoa, M. J. Beriain, A.
Purroy, "Effect of feeding lambs oleic acid calcium soaps on growth,
adipose tissue development and composition", 2006, Small Rumin Res.,
2006, pp.75-83.
[16] E. Bene, L. Hunyadi, E. Lindner, E. Vépy, L. Hask├│,
Szappanokésmos├│szerek (Soaps and detergent agents).
Budapest,MűszakiKönyvkiad├│, 1957, pp. 102-112.
[17] R. Mirshekar, B. Dastar, B. Shabanpour, "Effect of rosemary,
Echinacea, green tea extracts and ascorbic acid on broiler meat quality",
2009, Pakistan J. Biol. Sci., pp. 1069-1074.
[18] E. N. Ponnampalam, G.R. Trout, A. J. Sinclair, A. R. Egan, B. J. Leury,
"Comparison of the color stability and lipid oxidative stability of fresh
and vacuum packaged lamb muscle containing elevated omega-3 and
omega-6 fatty acid levels from dietary manipulation", 2001, Meat Sci.,
pp. 151-161.
[19] V. Berthelot, P. Bas, E. Pottier, J. Normand, " The effect of maternal
linseed supplementation and/or lamb linseed supplementation on muscle
and subcutaneous fatty acid composition of indoor lambs", 2011, Meat
Sci., submitted for publication
[20] M. T. Dı'az, S. Velasco, V. Can˜eque, S. Lauzurica, F. Ruiz de
Huidobro, C. Pe'rez, J. Gonza'lez, C. Manzanares, "Use of concentrate
or pasture for fattening lambs and its effect on carcass and meat quality",
2002,Small Rumin Res.,pp. 257-268.
[21] S. Velasco, V. Can˜eque, S. Lauzurica, C. Pe'rez, F. Huidobro, " Effect
of different feeds on meat quality and fatty acid composition of lambs
fattened at pasture", 2004,Meat Sci., pp. 457-465.
[22] J. S. Elmore, S. C. Cooper, M. Enser, D. S. Mottram, L. A. Sinclair, R.
G. Wilkinson, J. D. Wood, " Dietary manipulation of fatty acid
composition in lamb meat and its effect on the volatile aroma
compounds of grilled lamb", 2005, Meat Sci., pp. 233-242.
[23] Department of Health "Nutritional aspects of cardiovascular disease.
Report onHealth and Social Subjects no. 46., HMSO, London, 1994
[1] U. Wahrburg,"What are the health effects of fat?"Eur.J.Nutr.,2004,pp.
I/6-I/11.
[2] P. Chanmugam, M. Boudreau, T. Boutte, R. S. Park, J. Hebert, L.
Berrio, D. H. Hwang, "Incorporation of different types of n-3 fatty acids
into tissue lipids of poultry", Poult. Sci.,1992, pp. 516-521.
[3] W. Zollitsch, W. Knaus, F. Aichinger, F. Lettner, "Effects of different
dietary fat sources on performance and carcass characteristics of
broilers", Anim. Feed Sci. Technol., 1997, pp. 63-73.
[4] A. Rebole, M L. Rodriguez, L. T. Ortiz, C. Alzueta, C. Centeno, A.
Viveros, A. Brenes, I. Arija, "Effect of high-oleic acid sunflower seed,
palm oil and vitamin E supplementation on broiler performance, fatty
acid composition and oxidation susceptibility of meat", Br. Poultry Sci.,
2006, pp. 581-591.
[5] M. Enser, R. I. Richardsona, J.D. Wood, B.P. Gill, P.R. Sheard,
"Feeding linseed to increase the n-3 PUFA of pork: fatty acid
composition of muscle, adipose tissue, liver and sausages", Meat Sci.,
2000, pp. 201-212.
[6] M. Juárez M.E.R. Dugan , N. Aldai, J.L. Aalhus, J.F. Patience, R.T.
Zijlstra, A.D. Beaulieu, "Feeding co-extruded flaxseed to pigs: Effects
of duration and feeding level on growth performance and backfat fatty
acid composition of grower-finisher pigs", Meat Sci., 2010, pp. 578-
584.
[7] A. DalleZotte, "Perception of rabbit meat quality and major factors
influencing the rabbit carcass and meat quality", Livest. Prod. Sci.,
2002, pp. 11-32.
[8] M. Colin, N. Raguenes, G. Le Berre, S. Charrier, A. Y. Prigent,
"Influence of the increase of omega 3 fatty acid level in the feed by
extruded flax seed incorporation (Tradi-Lin) on meat lipids and
hedonic characteristics of the rabbit retail cuts", in Proc. 11émes
Journées de la RechercheCunicole, Paris, 2005, pp. 163-166.
[9] A. M. Wachira, L. A. Sinclair, R. G. Wilkinson, M. Enser, J. D. Wood,
A. V. Fisher, "Effects of dietary fat source and breed on the carcass
composition, n-3polyunsaturated fatty acid and conjugated linoleic acid
content of sheep meat and adipose tissue",Br. J.Nutr., 2002, pp. 697-
709.
[10] P. Bas, V. Berthelot, E. Pottier, J. Normand, "Effect of linseed on fatty
acidcomposition of muscles and adipose tissues of lambs with emphasis
on trans fatty acids",2007, Meat Sci., pp. 678-688.
[11] V. Berthelot, P. Bas, P. Schmidely,"Utilization of extruded linseed to
modifyfatty composition of intensively-reared lamb meat: effect of
associated cereals(wheat vs corn) and linoleic content of diet. Meat Sci.,
2010, 114-124.
[12] Y. S. Peng, M. A. Brown, J. P. Wu, Z. Liu, "Different oilseed
supplements alter fatty acid composition of different adipose tissues of
adult ewes", Meat Sci., 2010, pp. 542-549.
[13] E. N. Ponnampalam, A. J. Sinclair, A. R. Egan, G. R. Ferrier, B. J.
Leury, "Dietary manipulation of muscle long-chain omega-3 and omega-
6 fatty acids and sensory properties of lamb meat" 2002, Meat Sci., pp.
125-132.
[14] T. Castro, T. Manso, A. R. Mantec├│n, J. Guirao, V. Jimeno, "Fatty acid
composition and carcass characteristics of growing lambs fed diets
containing palm oil supplements", 2005, Meat Sci., pp. 757-764.
[15] A. Arana, J A. Mendizabal, M. Alz├│n, P. Eguinoa, M. J. Beriain, A.
Purroy, "Effect of feeding lambs oleic acid calcium soaps on growth,
adipose tissue development and composition", 2006, Small Rumin Res.,
2006, pp.75-83.
[16] E. Bene, L. Hunyadi, E. Lindner, E. Vépy, L. Hask├│,
Szappanokésmos├│szerek (Soaps and detergent agents).
Budapest,MűszakiKönyvkiad├│, 1957, pp. 102-112.
[17] R. Mirshekar, B. Dastar, B. Shabanpour, "Effect of rosemary,
Echinacea, green tea extracts and ascorbic acid on broiler meat quality",
2009, Pakistan J. Biol. Sci., pp. 1069-1074.
[18] E. N. Ponnampalam, G.R. Trout, A. J. Sinclair, A. R. Egan, B. J. Leury,
"Comparison of the color stability and lipid oxidative stability of fresh
and vacuum packaged lamb muscle containing elevated omega-3 and
omega-6 fatty acid levels from dietary manipulation", 2001, Meat Sci.,
pp. 151-161.
[19] V. Berthelot, P. Bas, E. Pottier, J. Normand, " The effect of maternal
linseed supplementation and/or lamb linseed supplementation on muscle
and subcutaneous fatty acid composition of indoor lambs", 2011, Meat
Sci., submitted for publication
[20] M. T. Dı'az, S. Velasco, V. Can˜eque, S. Lauzurica, F. Ruiz de
Huidobro, C. Pe'rez, J. Gonza'lez, C. Manzanares, "Use of concentrate
or pasture for fattening lambs and its effect on carcass and meat quality",
2002,Small Rumin Res.,pp. 257-268.
[21] S. Velasco, V. Can˜eque, S. Lauzurica, C. Pe'rez, F. Huidobro, " Effect
of different feeds on meat quality and fatty acid composition of lambs
fattened at pasture", 2004,Meat Sci., pp. 457-465.
[22] J. S. Elmore, S. C. Cooper, M. Enser, D. S. Mottram, L. A. Sinclair, R.
G. Wilkinson, J. D. Wood, " Dietary manipulation of fatty acid
composition in lamb meat and its effect on the volatile aroma
compounds of grilled lamb", 2005, Meat Sci., pp. 233-242.
[23] Department of Health "Nutritional aspects of cardiovascular disease.
Report onHealth and Social Subjects no. 46., HMSO, London, 1994
@article{"International Journal of Biological, Life and Agricultural Sciences:62535", author = "E. Zsédely and A. Király and Cs. Szabó. and K. Németh and O. Dóka and J. Schmidt", title = "Effect of Dietary Linseed Oil Soap on Lamb Meat", abstract = "Theexperiment was carried out with 2x5 male Merino
lambs raised under intensive conditions to investigate the effect of
dietary calcium soap of linseed oil on the color and fatty acid
composition of longissimusdorsi muscle. Control lambs fed a basal
diet and the experimental lambs consumed a diet supplemented with
3% calcium soap of linseed oil. The color values (L*, a*, b* a*/b*
and chroma) were not influenced by dietary treatment. The MUFA
proportion reduced, SFA and PUFA content did not alter. As
expected, the linolenic (C18:3 n3) and thusthe n-3 content
significantly improved by linseed supplement (0.47 and 0.81; 0.78
and 1.16 in control and in experimental samples, respectively). Other
n-3 and n-6 fatty acids had similar valuestocontrol samples. The n-
6/n-3 ratio was significantly narrower in the experimental group (6.31
vs. 9.38) but the P/S ratio did not differ betweenthe two groups.In
conclusion calcium soap of linseed oil seems to be a suitable
supplement form of n-3 fatty acids to improve the nutritive value of
lamb meat.", keywords = "calcium soap, fatty acid, lamb meat, linseed", volume = "6", number = "3", pages = "102-4", }
