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Abstract
The aim of the study is to determine the effect of different levels of Flaxseed powder (FP) as a source of omega-3 on the chemical characteristics of Karadi carcass lambs. Twenty male Karadi lambs aged 4-5 months were used in this study with an average live-weight of 28.00 ± 0.40 kg. The animals were randomly divided into four treatments (FP was added at the levels of 3%, 6% and 9% compared with the control group) for 88 days. At the end of the experiment, twelve lambs were slaughtered. The carcasses were kept at 4°C for 24 h. and subjected to various physio-chemical measurements. The results illustrated significant (p <0.05) differences in percentages of (moisture, protein, fat and ash). T1 was superior than other treatment in moisture percentage and T2 was superior in protein percentage. While, control treatment was superior in fat and ash percentages. The results pointed to significant (P<0.05) increased in Water holding capacity percentage. But concerning pH, there were no significant differences among treatments. Myofibril fragmentation index and protein solubility significantly (P<0.05) increased with FP supplementation in the ration. A significant (P<0.05) decreasing of cholesterol concentration. In contrast to that, myoglobin concentration increase with FP. The results of collagen analysis showed significant (P<0.05) differences among treatments, in soluble part in hydroxyproline concentration and collagen content value, increased but in the insoluble part the value decreased. The results showed improvement in total soluble collagen percentage in FP treatments. The results pointed to improvement (P<0.05) in the sensory evaluation in FP treatments as compared to control treatment.
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References
- Alfaia, C.M. (2009). Contribution to the study of lipid composition and nutritional value of intramuscular fat in ruminant meats, Universidade Tecnica de Lisboa Faculdade de MedicinaVeterinária. Ph. D. Thesis. Faculdade de Medicina Veterinária . Universidade de Lisboa: 215pp.
- AOAC, (2004). Official Methods for Analysis of Association officials of analysis chemists. 11th ed. Washington. D.C. :375pp.
- Borowiec, F.; Micek, P.; Marcinski, M.; Barteczko, J. & Zajac, T. (2004). Linseed based diet for sheep. 2. Performance and chemical composition of meat and liver. J. Anim. Feed Sci., 13(2): 19-22.
- Borys, B. & Borys, A. (2005). Effect of the rapeseed and linseed in lamb diets on some health quality parameters of meat. Ann. Anim. Sci., 5(1): 159-169.
- Borys, B.; Borys, A. & Gasior, R. (2004). Effect of feeding rapeseed and linseed diets and their supplementation with vitamin E on health quality of lamb meat.Archiv fur Tierzucht. Arch. Anim. Breed., 47(Special Issue): 189-197.
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- Culler, R.D.; Parrish, F.C.; Smith, G.C. & Cross, H.R. (1978). Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine Longissimus muscle. J. Food. Sci., 43: 1177-1180.
- Dawson, L.E.R.; Fearon, A.M.; Moss, B.W. & Woods, V.B. (2010). Effects of substitution of a proportion of the concentrate in grass silage/concentrate-based diets with extruded linseed on performance and meat quality of dairy bulls. Anim. Feed Sci. Tech., 156: 10-18.
- DenHertog-Meischke, M.J.A.; Smulderes, F.J.; Vanloglestijn, M. & Vanknapen, F. (1997). The effect of electrical stimulation on the water holding capacity and protein denaturation of two bovine muscles. J. Anim. Sci., 75: 118-124.
- Dolatowski, J.Z. & Stasiak, D.M. (1998). The effect of low and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef semimebranosus muscle. Proc. 44th Int. Cong. Meat. Sci. Technol. Barcelona, Spain.12-15 May, 1998.
- Duncan, B.D. (1955) Multiple range and Multiple F-test Biometrics.; 11: 1-42.
- Griffin, C.L.; Savell, J.W.; Smith, G.C.; Rhee, K.S. & Johnson, H.K. (1985). Cooking time, cooking losses and energy for cooking lamb roasts. J. Food Qual., 8: 69-97.
- Hill, F. (1966). The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci., 31: 161-166.
- Kronberg, S.; Barceló-Coblijn, G.; Shin, J.; Lee, K. & Murphy, E. (2006). Bovine muscle n?3 fatty acid content is increased with flaxseed feeding. Lipids, 41(11): 1059-1068.
- Maddock, T.D.; Anderson, V.L. Berg, P.T. Maddock, R.J.& Marchello, M.J. (2003). Influence of level of flaxseed addition and time fed flaxseed on carcass characteristics, sensory panel evaluation and fatty acid content of fresh beef. Proc.56th Reciprocal Meats Conf. Am. Meat Sci. Assoc., Columbia.17-22 June, 2003: 275 pp.
- Maddock, T.D.; Bauer, M.L. Koch, K.B. Anderson, V.L.; Maddock, R.J.; Barceló-Coblijn, G.; Murphy, E.J. & Lardy, G.P. (2006). Effect of processing flaxseed in beef 17 feedlot diets on performance, carcass characteristics, and trained sensory panel ratings. J. Anim. Sci., 84: 1544-1551.
- MAFF, (1977). (Ministry of Agriculture, Fisheries and Food Department of Agriculture and Fisheries for Scotland. Energy allowance and feeding system for ruminants, Technical Bulletin: 150pp.
- Messia, M.C.; Falco, T.D.; Panfili, G. & Marconi, E. (2008). Raoid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxy- proline. Meat Sci., 80: 401-409.
- Morgan, J.B.; Miller, R.K.; Mendez, F.M.; Hale, D.S. & Savell, J.W. (1991). Using calcium chloride injection to improve tenderness of beef from mature cows. J. Anim. Sci., 69: 4469-4476.
- Naveena, B.M. & Mendiratta, S.K. (2004). The tenderization of buffalo meat using ginger extract. National Research Centre on Meat, CRIDA Saidabad, Hyderabad, 500059, AP, India. J. Muscle Foods., 15: 235–244.
- Ojiako, O.A. & Akubugwo, E.I. (1997). An Introductory Approach to Practical Biochemistry CRC Publications, Owerri.: 132pp.
- Scheideler, S.E.; Cuppett, S. & Froning, G. (1994). Dietary flaxseed for poultry: Production effects, dietary vitamin levels, fatty acid incorporation into eggs and sensory analysis. Proc. 55th Flax Institute. Fargo, N.D.: 86-95.
- Taher, M.A. (1979). Effect of collagen on measures of meat tenderness. Ph. D. Thesis. Univ. Nebraska: 156pp.
- Veiseth, E.; Shackelford, S.D.; Wheeler, T.L. & Koohmaraie, M. (2001). Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb Longissimus. Jour. Anim. Sci., 79: 904-906.
- Williams, C.M. & Burdge, G. (2006). Long-chain n? 3 PUFA: plant v. marine sources. Proc. Nutr. Soc., 65: 42-50.
- Williams, C.M. (2000). Dietary fatty acids and human health. Ann. Zootechnie., 49: 165-180.
- Young, O.A. & West, J. (2001). Meat Color. Miritz Centre. Ag. Research, Hamilton, New Zealand. Marcel Dekker, Inc. Press: 255pp.
- Zessin, D.A.; Pohu, C.V.; Wilson, G.D. & Carrigan, D.S. (1961). Effect of pre-slaughter dietary stress on the carcass characteristics and palatability of pork. J. Anim. Sci., 20: 871-876.
References
Alfaia, C.M. (2009). Contribution to the study of lipid composition and nutritional value of intramuscular fat in ruminant meats, Universidade Tecnica de Lisboa Faculdade de MedicinaVeterinária. Ph. D. Thesis. Faculdade de Medicina Veterinária . Universidade de Lisboa: 215pp.
AOAC, (2004). Official Methods for Analysis of Association officials of analysis chemists. 11th ed. Washington. D.C. :375pp.
Borowiec, F.; Micek, P.; Marcinski, M.; Barteczko, J. & Zajac, T. (2004). Linseed based diet for sheep. 2. Performance and chemical composition of meat and liver. J. Anim. Feed Sci., 13(2): 19-22.
Borys, B. & Borys, A. (2005). Effect of the rapeseed and linseed in lamb diets on some health quality parameters of meat. Ann. Anim. Sci., 5(1): 159-169.
Borys, B.; Borys, A. & Gasior, R. (2004). Effect of feeding rapeseed and linseed diets and their supplementation with vitamin E on health quality of lamb meat.Archiv fur Tierzucht. Arch. Anim. Breed., 47(Special Issue): 189-197.
Borys, B.; Jarzynowska, A.; Janicki, B. & Borys, A. (2005). Effects of different particle size of rapeseed and linseed in fattening lamb diets. National Research Institute of Animal Production Krakow. Meat and Fat Research Institute, Jubilerska:190pp.
Culler, R.D.; Parrish, F.C.; Smith, G.C. & Cross, H.R. (1978). Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine Longissimus muscle. J. Food. Sci., 43: 1177-1180.
Dawson, L.E.R.; Fearon, A.M.; Moss, B.W. & Woods, V.B. (2010). Effects of substitution of a proportion of the concentrate in grass silage/concentrate-based diets with extruded linseed on performance and meat quality of dairy bulls. Anim. Feed Sci. Tech., 156: 10-18.
DenHertog-Meischke, M.J.A.; Smulderes, F.J.; Vanloglestijn, M. & Vanknapen, F. (1997). The effect of electrical stimulation on the water holding capacity and protein denaturation of two bovine muscles. J. Anim. Sci., 75: 118-124.
Dolatowski, J.Z. & Stasiak, D.M. (1998). The effect of low and intensity ultrasound on pre-rigor meat on structure and functional parameters of freezing and thawed beef semimebranosus muscle. Proc. 44th Int. Cong. Meat. Sci. Technol. Barcelona, Spain.12-15 May, 1998.
Duncan, B.D. (1955) Multiple range and Multiple F-test Biometrics.; 11: 1-42.
Griffin, C.L.; Savell, J.W.; Smith, G.C.; Rhee, K.S. & Johnson, H.K. (1985). Cooking time, cooking losses and energy for cooking lamb roasts. J. Food Qual., 8: 69-97.
Hill, F. (1966). The solubility of intramuscular collagen in meat animals of various ages. J. Food Sci., 31: 161-166.
Kronberg, S.; Barceló-Coblijn, G.; Shin, J.; Lee, K. & Murphy, E. (2006). Bovine muscle n?3 fatty acid content is increased with flaxseed feeding. Lipids, 41(11): 1059-1068.
Maddock, T.D.; Anderson, V.L. Berg, P.T. Maddock, R.J.& Marchello, M.J. (2003). Influence of level of flaxseed addition and time fed flaxseed on carcass characteristics, sensory panel evaluation and fatty acid content of fresh beef. Proc.56th Reciprocal Meats Conf. Am. Meat Sci. Assoc., Columbia.17-22 June, 2003: 275 pp.
Maddock, T.D.; Bauer, M.L. Koch, K.B. Anderson, V.L.; Maddock, R.J.; Barceló-Coblijn, G.; Murphy, E.J. & Lardy, G.P. (2006). Effect of processing flaxseed in beef 17 feedlot diets on performance, carcass characteristics, and trained sensory panel ratings. J. Anim. Sci., 84: 1544-1551.
MAFF, (1977). (Ministry of Agriculture, Fisheries and Food Department of Agriculture and Fisheries for Scotland. Energy allowance and feeding system for ruminants, Technical Bulletin: 150pp.
Messia, M.C.; Falco, T.D.; Panfili, G. & Marconi, E. (2008). Raoid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxy- proline. Meat Sci., 80: 401-409.
Morgan, J.B.; Miller, R.K.; Mendez, F.M.; Hale, D.S. & Savell, J.W. (1991). Using calcium chloride injection to improve tenderness of beef from mature cows. J. Anim. Sci., 69: 4469-4476.
Naveena, B.M. & Mendiratta, S.K. (2004). The tenderization of buffalo meat using ginger extract. National Research Centre on Meat, CRIDA Saidabad, Hyderabad, 500059, AP, India. J. Muscle Foods., 15: 235–244.
Ojiako, O.A. & Akubugwo, E.I. (1997). An Introductory Approach to Practical Biochemistry CRC Publications, Owerri.: 132pp.
Scheideler, S.E.; Cuppett, S. & Froning, G. (1994). Dietary flaxseed for poultry: Production effects, dietary vitamin levels, fatty acid incorporation into eggs and sensory analysis. Proc. 55th Flax Institute. Fargo, N.D.: 86-95.
Taher, M.A. (1979). Effect of collagen on measures of meat tenderness. Ph. D. Thesis. Univ. Nebraska: 156pp.
Veiseth, E.; Shackelford, S.D.; Wheeler, T.L. & Koohmaraie, M. (2001). Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb Longissimus. Jour. Anim. Sci., 79: 904-906.
Williams, C.M. & Burdge, G. (2006). Long-chain n? 3 PUFA: plant v. marine sources. Proc. Nutr. Soc., 65: 42-50.
Williams, C.M. (2000). Dietary fatty acids and human health. Ann. Zootechnie., 49: 165-180.
Young, O.A. & West, J. (2001). Meat Color. Miritz Centre. Ag. Research, Hamilton, New Zealand. Marcel Dekker, Inc. Press: 255pp.
Zessin, D.A.; Pohu, C.V.; Wilson, G.D. & Carrigan, D.S. (1961). Effect of pre-slaughter dietary stress on the carcass characteristics and palatability of pork. J. Anim. Sci., 20: 871-876.