Joe L. Jacobs

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

The relationship between muscle vitamin E, forms of iron, polyunsaturated fatty acids (PUFA) and the redness of meat (retail display) at days 3 to 4 post slaughter from lambs offered 2 different diets was examined. Meat redness was positively related to vitamin E and heme iron and negatively related to total n-3, total n-6 and total PUFA content. However, after adjusting for the effects of vitamin E and heme iron content, there was no indication of any residual relationship between redness at days 3-4 of retail display and total n-3, total n-6 or total PUFA. This indicates that the relationship between PUFA and redness in meat is mediated through the effects of heme iron and vitamin E in the muscle. It appears that the level of highly oxidisable PUFAs in muscle tissues do not play a major role in maintenance of redness at days 3-4 of retail display, but the level of vitamin E and heme iron content are important.

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3xa0°C for 0 or 4xa0weeks, respectively and displayed under refrigerated conditions for a further 4xa0days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n-6 and n-3 fatty acids and lipid oxidation when vitamin E was below 2.95xa0mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n-6 or n-3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45xa0mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4xa0mg MDA/kg muscle in meat stored for up to 4xa0weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

The effect of feeding flaxseed or algae supplements to lambs on muscle antioxidant potential (vitamin E), major fatty acid groups, lipid oxidation and retail colour was investigated. Lambs (n=120) were randomly allocated to one of 4 dietary treatments according to liveweight and fed the following diets for eight weeks: Annual ryegrass hay [60%]+subterranean clover hay [40%] pellets=Basal diet; Basal diet with flaxseed (10.7%)=Flax; Basal diet with algae (1.8%)=Algae; Basal diet with flaxseed (10.7%) and algae (1.8%)=FlaxAlgae. Flaxseed or algae supplementation significantly affected major fatty acid groups in muscle. The addition of algae (average of Algae and FlaxAlgae) resulted in lower vitamin E concentration in muscle (P<0.003; 1.0 vs 1.3mg/kg of muscle) compared with lambs fed a diet without algae (average of Basal and Flax). Increasing muscle EPA+DHA by algae supplementation significantly increased lipid oxidation, but retail display colour of fresh meat was not affected.

Forms of n-3 (ALA, C18:3n-3 or DHA, C22:6n-3) Fatty Acids Affect Carcass Yield, Blood Lipids, Muscle n-3 Fatty Acids and Liver Gene Expression in Lambs.

AbstractThe effects of supplementing diets with n-3 alpha-linolenic acid (ALA) and docosahexaenoic acid (DHA) on plasma metabolites, carcass yield, muscle n-3 fatty acids and liver messenger RNA (mRNA) in lambs were investigated. Lambs (nxa0=xa0120) were stratified to 12 groups based on body weight (35xa0±xa03.1xa0kg), and within groups randomly allocated to four dietary treatments: basal diet (BAS), BAS with 10.7xa0% flaxseed supplement (Flax), BAS with 1.8xa0% algae supplement (DHA), BAS with Flax and DHA (FlaxDHA). Lambs were fed for 56xa0days. Blood samples were collected on dayxa00 and dayxa056, and plasma analysed for insulin and lipids. Lambs were slaughtered, and carcass traits measured. At 30xa0min and 24xa0h, liver and muscle samples, respectively, were collected for determination of mRNA (FADS1, FADS2, CPT1A, ACOX1) and fatty acid composition. Lambs fed Flax had higher plasma triacylglycerol, body weight, body fat and carcass yield compared with the BAS group (Pxa0<xa00.001). DHA nsupplementation increased carcass yield and muscle DHA while lowering plasma insulin compared with the BAS diet (Pxa0<xa00.01). Flax treatment increased (Pxa0<xa00.001) muscle ALA concentration, while DHA treatment increased (Pxa0<xa00.001) muscle DHA concentration. Liver mRNA FADS2 was higher and CPT1A lower in the DHA group (Pxa0<xa00.05). The FlaxDHA diet had additive effects, including higher FADS1 and ACOX1 mRNA than for the Flax or DHA diet. In summary, supplementation with ALA or DHA modulated plasma metabolites, muscle DHA, body fat and liver gene expression differently.

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4days under simulated retail conditions. Irrespective of muscle type the long aged samples exhibited a rapid reduction in redness (a*-values) and R630/580nm ratio values such that consumer acceptable thresholds for both traits were quickly exceeded providing limited shelf life. Long ageing also lead to high TBARS levels measured as MDA mg/kg muscle suggestive of a product likely to exhibit rancidity and off flavours from lipid oxidation.

Population biology of Microlaena stipoides in a south-eastern Australian pasture

Abstract. n Microlaena (Microlaena stipoides var. stipoides (Labill.) R.Br.) is a C3 perennial grass that is native to areas of south-eastern Australia. In this region, perennial grasses are important for the grazing industries because of their extended growing season and persistence over several years. This series of experiments focused on the population biology of Microlaena by studying the phenology (when seed was set), seed rain (how much seed was produced and where it fell), seed germination, germinable seedbank, seed predation and seedling recruitment in a pasture. Experiments were conducted at Chiltern, in north-eastern Victoria, on an existing native grass pasture dominated by Microlaena. Seed yields were substantial (mean 800u2009seedsu2009m–2), with seed rain occurring over December–May. Microlaena has two distinct periods of high seed rain, in early summer and in early autumn. Seed predation is high. Within a 24-h period during peak seed production, up to 30% of Microlaena seed was removed from a pasture, primarily by ants. Microlaena seedlings recruited throughout an open paddock; however, seedling density was low (5u2009seedlingsu2009m–2). Microlaena represented only low numbers in the seedbank (0.01–0.05% of total); hence, any seedlings of Microlaena that germinate from the seedbank would face immense competition from other species. Management strategies for Microlaena-dominant pastures need to focus on the maintenance of existing plants.

The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components

This study was conducted to determine whether circulating concentrations of blood isoprostanes can be used as an effective biomarker in lambs to predict degradation of color and/or lipid stability in meat. Lambs ( = 84) were fed diets of either lucerne pasture, annual ryegrass pasture, a commercial feedlot pellet, or a combination of annual ryegrass and feedlot pellet for 8 wk, including a 2-wk adaptation period. Blood isoprostane concentration at wk 0, 4, 6 or 8 of feeding was determined. Blood isoprostane concentration for each animal was then correlated with muscle biochemical components that impact color and/or lipid oxidative status during retail display. This included lipid oxidation levels in muscle assessed by thiobarbituric acid reactive substances and meat redness determined by a HunterLab colorimetric spectrometer. Lambs that consumed the commercial feedlot pellet had a lower muscle vitamin E level (< 0.01) and a greater level of -6 PUFA ( < 0.001) compared with lambs finished on annual ryegrass or lucerne. Lipid oxidation levels were greatest for lambs finished on the feedlot ration, lowest in lambs finished on the ryegrass diet, and intermediate for lambs finished on lucerne and ryegrass-feedlot combination ( < 0.01). After 8 wk of feeding, blood isoprostane concentration was positively correlated with lipid oxidation of meat displayed for 72 h in simulated retail conditions ( < 0.01). There was a negative linear relationship between isoprostane concentration and muscle vitamin E concentration ( = 0.07), lipid oxidation and muscle vitamin E concentration ( < 0.01) but a positive linear relationship between isoprostane concentration and muscle -6 PUFA ( < 0.001) or lipid oxidation and muscle -6 PUFA concentration ( < 0.001). Blood isoprostane concentration and lipid oxidation in meat were influenced by muscle vitamin E and -6 PUFA but not by -3 PUFA. There was no significant relationship observed between blood isoprostane concentration at 0, 4, 6 or 8 wk feeding vs. overall meat color (redness of meat) at 0 and 72 h of display, stored under simulated retail conditions. The results indicate that circulating blood isoprostane concentration can be a useful tool to predict the oxidative status of postmortem meat. Future work will examine the impact of this relationship on meat flavor/aroma deterioration post farm.

Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat

This study investigated the use of camelina forage and meal supplementation to a finishing diet on carcass traits, composition and retail value of lamb and hoggets. The metabolisable energy and crude protein concentrations of all 3 diets were 10-11u202fMJ/kg DM and 14-15% CP. Thirty maternal Composite wether lambs (28-38u202fkg) and 30 Merino wether hoggets (37-43u202fkg) were used in a 3u202f×u202f2 factorial experiment. Animals were slaughtered after 10u202fweeks of feeding with carcasses classified as Heavy lamb or Heavy hogget (>22u202fkg carcass weight). Carcass traits, composition, meat mineral concentrations and retail colour were measured. Camelina diets increased liveweight (Pu202f<u202f0.02) and carcass weight (Pu202f<u202f0.002) for both sheep types. Carcass weight (Pu202f<u202f0.005) and dressing % (Pu202f<u202f0.01) were lower for Merino hoggets than Composite lambs. Mineral concentration and retail colour stability of fresh meat were unaffected by diet, with 72u202fh retail colour considered acceptable for consumers.