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dc.contributor.authorN. Ponnampalam, Eric
dc.contributor.authorTrout, Graham
dc.contributor.authorSinclair, Andrew
dc.contributor.authorEgan, Adrian
dc.contributor.authorJ. Leury, Brian
dc.contributor.editorRalston Lawrie
dc.date.accessioned2017-05-03T13:33:18Z
dc.date.available2017-05-03T13:33:18Z
dc.date.issued2001
dc.identifier.issn0309-1740
dc.identifier.doi10.1016/S0309-1740(00)00143-1
dc.identifier.urihttp://hdl.handle.net/10072/3594
dc.description.abstractA series of three experiments were conducted with second cross ([Merinoׂorder Leicester]אoll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1-3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatmentפay״ype interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.languageEnglish
dc.language.isoeng
dc.publisherElsevier Science
dc.publisher.placeNetherlands
dc.relation.ispartofpagefrom151
dc.relation.ispartofpageto161
dc.relation.ispartofissue2
dc.relation.ispartofjournalMeat Science
dc.relation.ispartofvolume58
dc.subject.fieldofresearchAnimal Production
dc.subject.fieldofresearchChemical Engineering
dc.subject.fieldofresearchFood Sciences
dc.subject.fieldofresearchcode0702
dc.subject.fieldofresearchcode0904
dc.subject.fieldofresearchcode0908
dc.titleComparison 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
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.date.issued2015-05-06T21:36:33Z
gro.hasfulltextNo Full Text
gro.griffith.authorTrout, Graham


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