Fatty acid profile of the mutton from Tsagaan-Uul breed

Authors

  • Turtogtokh Ariunbold School of Animal Sciences and Biotechnology, Mongolian University of Life Sciences, Khan-Uul district-22, Zaisan, 17029, Ulaanbaatar, Mongolia
  • Ganpurev Sambuu School of Animal Sciences and Biotechnology, Mongolian University of Life Sciences, Khan-Uul district-22, Zaisan, 17029, Ulaanbaatar, Mongolia
  • Erdenetsogt Tumurtogtokh Department of Science and Innovation, Mongolian University of Life Sciences, Khan-Uul district-22, Zaisan, 17029, Ulaanbaatar, Mongolia
  • Dashdorj Dashmaa School of Animal Sciences and Biotechnology, Mongolian University of Life Sciences, Khan-Uul district-22, Zaisan, 17029, Ulaanbaatar, Mongolia https://orcid.org/0000-0001-5215-3832

DOI:

https://doi.org/10.5564/mjas.v17i39.3686

Keywords:

Tsagaan-Uul breed, mutton, fatty acid profile, longissimus muscle, nutritional indexes

Abstract

The objective of this research was to evaluate the chemical composition, muscle-to-bone ratio, fatty acid profile, and nutritional indexes (S/P, PUFA/SFA, n-6/n-3, AI, and TI) of the longissimus muscles (n=12) from pasture-raised Tsagaan-Uul breed sheep. The study focused on mutton from sheep aged 1.5, 2.5, and 3.5 years. The chemical composition of the meat varied with age. Total moisture content ranged from 56.6% to 62.2%, lipids from 19.1% to 24.9%, protein from 17.4% to 17.9%, and minerals from 0.7% to 0.8%. The muscle-to-bone ratio also increased with age, ranging from 5.2 to 6.3 kg. A total of 28 fatty acids were identified, with 50.56% being saturated fatty acids (SFA) and 49.35% unsaturated fatty acids (UFA). Among the 12 SFAs identified, palmitic acid (C16:0, 46.0%), stearic acid (C18:0, 28.4%), and butyric acid (C16:0, 11.5%) together accounted for 85.9% of the total SFA content. Seven different monounsaturated fatty acids (MUFA) were detected, with oleic acid dominating at 89.54%. Polyunsaturated fatty acids (PUFA) were dominated by linoleic acid (43.82%), α-linolenic acid (24.56%), and docosahexaenoic acid (16.64%), which made up 95.02% of the total PUFA content. The nutritional indexes, including the S/P ratio, n-6/n-3 ratio, AI, and TI, were found to be within recommended levels, except for the PUFA/SFA ratio. The observed variations in chemical composition and fatty acid profiles may be attributed to factors such as geographical location, diet, husbandry practices, and the timing of meat sampling.

Downloads

Abstract
26
PDF
16

References

Bernabéu R, and Tendero A. (2005). Preference structure for lamb meat consumers. A Spanish case study. Meat Science. 71, 464-470. https://doi.org/10.1016/j.meatsci.2005.04.027

Prache S, Schreurs N and Guillier L. (2022). Review: Factors affecting sheep carcasses and meat quality attributes. Animal. The International Journal of Animal Bioscience. 16, 100330. https://doi.org/10.1016/j.animal.2021.100330

Serrano Е, S. Pracheв S. Chauveau-Duriot B, Agabriel J and Micol D. (2006). Traceability of grass-feeding in young beef using carotenoid pigments in plasma and adipose tissue. Animal Science, 82, 6, 909-918. 2006. https://doi.org/10.1017/ASC200698

M. Thériez, B. Touraine, P. Vigneron, M. Prud'hon (1992). Effect of indoor or outdoor rearing on the chemical composition of lambs. Animal Production. 54, 389-393

https://doi.org/10.1017/S0003356100020845

Alonso V, Campo M.M, Roncalés L.P.P, Beltrán J.A. (2010), Effect of protein level in commercial diets on pork meat quality. Meat Science. 85,1, 7-14. https://doi.org/10.1016/j.meatsci.2009.11.015

Wood J.D, Richardson R.I, Nute G.R, Fisher A.V, Campo M.M, Kasapidou E, Sheard P.R, Enser M. (2003). Effects of fatty acids on meat quality: a review. Meat Science. 66:21-3245. https://doi.org/10.1016/S0309-1740(03)00022-6

Park S.J, Beak S.H, Kim S.Y, Jeong I.H, Piao M.Y, Kang H.J, Baik M. (2018). Genetic, management, and nutritional factors affecting intramuscular fat deposition in beef cattle-A review. Asian-Australas. Journal Animal Science. 31, 1043. https://doi.org/10.5713/ajas.18.0310

French P, Stanton C, Lawless F, O'Riordan E.G, Monahan F.J, Caffrey P.J, Moloney A.P. (2000). Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentrate-based dies. Journal of Animal Science. 78:2849-2855. https://doi.org/10.2527/2000.78112849x

Resconi V.C, Campo M.M, Furnols Font. M, Montossi F, Sañudo C. (2009). Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems. Meat Science, 83, 31-37. https://doi.org/10.1016/j.meatsci.2009.03.004

Rule D.C. (1997). Direct transesterification of total fatty acids of adipose tissue, and freeze-dried muscle and liver with boron-trifluoride in methanol. Meat Science. 46, 23-32. doi: 10.1016/s0309-1740(97)00008-9. https://doi.org/10.1016/S0309-1740(97)00008-9

Ulbricht T.L, Southgate DAT. (1991). Coronary heart disease: Seven dietary factors. The Lancet 338(8773):985-992. https://doi.org/10.1016/0140-6736(91)91846-M

Pérez J.A, Rodríguez C, Bolaños A, Cejas J.R, Lorenzo A. (2014). Beef tallow as an alternative to fish oil in diets for gilthead sea bream (Sparus aurata) juveniles: Effects on fish performance, tissue fatty acid composition, health, and flesh nutritional value. European Journal Lipid Science. Technology. 116 (5), 571-583. https://doi.org/10.1002/ejlt.201300457

Hopkins D.L, Hall D.G, Channon H.A, Holst P.J. (2001). Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal. Meat Science. 59, 3, 277-283. https://doi.org/10.1016/S0309-1740(01)00080-8

Minjigdorj B. (1996). Theory and methodology of selective breeding of Mongolian sheep for meat. Doctor of Science (Sc.D) dissertation. Agricultural Science. pp. 85-102 (in Mongolian)

Sainbury J, Shonfeldt H.C, Van Heerden S.M. (2011). The nutrient composition of South African mutton. Journal of Food Composition and Analysis. 24, 720-726. https://doi.org/10.1016/j.jfca.2011.01.001

Willems H, Kreuzer M, Feilber F. (2013). Vegetation-type effects on performance and meat quality of growing Engadine and Valaisian Black Nose sheep grazing alpine pastures, Journal of Livestock Science 151, 80-91. https://doi.org/10.1016/j.livsci.2012.10.015

Regdel D, Enkhtuya B. (2005). Main parameters of meat from Mongolian native breed. Ulaanbaatar

Cloete J.J.E, Hoffman L.C, Cloete W.P. (2012). A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose, and mutton. Meat Science 91, 318-324. https://doi.org/10.1016/j.meatsci.2012.02.010

Elizalde F, Hepp C, Reyes C, Tapia M, Lira R., Morales R., Sales F, Catrileo A, Silva M. (2021). Growth, Carcass, and Meat Characteristics of Grass-Fed Lambs Weaned from Extensive Rangeland and Grazed on Permanent Pastures or Alfalfa. Animals, 11, 52. https://doi.org/10.3390/ani11010052

Sergelen N, Sodnomtseren Ch, Dorjbat Yo. (2019). The effect of fatness on the meat yield of Suned sheep. Mongolian Journal of Agricultural Science. 26 (01): 49-57 https://doi.org/10.5564/mjas.v26i01.1197

Erkigul E, Gyerat B, Buyanchimeg B, (2021). Research on the fatty acid composition of back muscle meat of Mongolian sheep. Mongolian Journal of Agricultural Science. 32 https://doi.org/10.5564/mjas.v32i1.1600

Tserenkhand Z, Tumurtogtokh E. (2013). Results of total lipid and fatty acid analysis of raw, cooked, and weighed sheep meat. Mongolian Journal of Agricultural Sciences. 10 (01):89-94. https://doi.org/10.5564/mjas.v10i1.302

Levent M, Mehmet A.C, Mustafa O. (2022). Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds. Archives Animal Breeding. 65, 341-352.

https://doi.org/10.5194/aab-65-341-2022

Martínez-Soto J, Landeras C, Gadea J.J (2013). Spermatozoa and seminal plasma fatty acids as predictors of cryopreservation success. Andrology. 1(3):365-75. https://doi.org/10.1111/j.2047-2927.2012.00040.x

Watkins P.A. (2013). Fatty acids: Metabolism. in Encyclopedia of Human Nutrition (Third Edition). https://doi.org/10.1016/B978-0-12-375083-9.00103-3

Martınez G. N. (2013). Incorporation of by-products of rosemary and thyme in the diet of ewes: effect on the fatty acid profile of lamb. European Food Research Technology. 236:379-389,

https://doi.org/10.1007/s00217-012-1892-7

Department of Health, (1994). Nutritional Aspects of Cardiovascular Disease. Report on Health and Social Subjects no 46, HMSO, London. https://www.scirp.org/reference/referencespapers?referenceid=1125544

Migdał W, Kawęcka A, Sikora J, and Migdał Ł. (2021). Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed. Animals (Basel). 11(8): 2220. https://doi.org/10.3390/ani11082220

Chen J, Liu H. (2020). Nutritional Indices for Assessing Fatty Acids: A Mini-Review. International Journal Molecular Science. 21:5695. https://doi.org/10.3390/ijms21165695

Enser M, Hallet K, Hewett B, Fursey G.A.J, Wood J.D. (1996). Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Science. 44:443-458. https://doi.org/10.1016/0309-1740(95)00037-2

Nantapo C.W.T, Nkukwana T.T, Hugo A, Grigioni G, Hoffman L.C. (2015). Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security. Food Research International. 76, 896-905. https://doi.org/10.1016/j.foodres.2015.05.033

Downloads

Published

2023-12-01

How to Cite

Ariunbold, T., Sambuu, G., Tumurtogtokh, E., & Dashmaa, D. (2023). Fatty acid profile of the mutton from Tsagaan-Uul breed. Mongolian Journal of Agricultural Sciences, 17(39), 27–34. https://doi.org/10.5564/mjas.v17i39.3686

Issue

Section

Articles