Influence of Outdoor and Indoor Rearing System of Suckling Lambs on Fatty Acid Profile and Lipid Oxidation of Raw and Cooked Meat

Figures & data

Table 1. Chemical composition and fatty acid profile of concentrate, hay and pasture of the diet of the ewes.

	Concentrate^°	Hay	Pasture
Dry matter, g/kg	872	910	223
Chemical composition, g/kg DM
Crude protein	170	95	183
Neutral detergent fibre	415	610	425
Acid detergent fibre	207	500	252
Acid detergent lignin	53	50	30
Ash	98	79	104
Lipid extract	24	19	15
Fatty acid, mg/100 mg total FA
C14:0	1.20	0.39	0.46
C16:0	31.7	18.83	12.82
C18:0	27.3	2.37	0.89
C18:1 c9	10.6	16.5	1.35
C18:2 n6	22.6	40.55	10.79
C18:3 n3	2.00	19.24	69.12

°Commercial concentrate with the following ingredients: wheat bran, soybean hulls (from genetically modified soybean), alfalfa meal, wheat distilled dried grains, wheat bran, sunflower extraction meal, maize germ cake, dried sugar beet pulp, hydrogenated vegetable fatty acid, corn gluten meal, molasses sugar beet, calcium carbonate from limestone rocks, soybean cake, maize. Vitamin supplement: A, 15,000 U/kg; D₃ 2923, U/kg; E, 30 mg/kg; B₁₂, 0.06 mg/kg; minerals supplement: Fe (FeSO₄), 35 mg/kg; iodine (Ca(IO₃)₂), 1.1 mg/kg; MnO, 70 mg/kg; Se (Na₂SeO₃), 0.51 mg/kg; ZnO, 70 mg/kg; Mo (Na₂MoO₄), 1.0 mg/kg.

Table 2. Chemical composition and energy value of raw and cooked leg muscle (semitendinosus, semimembranosus and femoral biceps) from female and male Sarda suckling lambs from different rearing systems.

	Rearing systems		Sex		Cooking			P
Indoor	Outdoor	Female	Male	Raw	Cooked	SEM	RS	Sex	Cook
Moisture, %	71.46	71.75	71.24	71.96	74.33	68.90	0.368	ns	ns	^**
Protein, %	22.94	22.74	23.05	22.69	20.45	25.23	0.196	ns	ns	^**
Lipids, %	2.50	2.78	2.69	2.59	2.12	3.10	0.155	ns	ns	^**
Ash, %	1.22	1.23	1.19	1.25	1.22	1.24	0.014	ns	^*	ns
Energy value, kcal/100 g	114.0	115.8	115.5	114.4	101.4	128.4	1.404	ns	ns	^**

RS, rearing system.

^**P≤0.01;

^*P≤0.05; ns, not significant.

Table 3. Fatty acid profile of sheep milk suckled by Sarda lambs from different rearing systems.

	Rearing system		P
Indoors	Outdoors
Fatty acid, g/100g of FAME
<C14:0	15.93	16.58	ns
C14:0 Myristic	9.35	9.14	ns
C16:0 Palmitic	21.99	21.16	ns
C18:0 Stearic	10.55	10.32	ns
C18:1 c9 Oleic	21.18	23.03	ns
C18:1 t11 Vaccenic	5.55	4.39	ns
CLA c9t11 Rumenic	1.50	1.50	ns
C18:2n6 Linoleic	2.77	3.02	ns
C18:3n3 α-linolenic	0.95	0.93	ns
C20:4n6 Arachidonic	0.14	0.19	ns
C22:1n9	0.00	0.00	ns
C20:5n3 (EPA)	0.06	0.05	ns
C24:1c15 Nervonic	0.00	0.00	ns
C22:5n3 (DPA)	0.12	0.15	ns
C22:6n3 (DHA)	0.04	0.04	ns
Sums and ratios
SFA	61.96	61.07	ns
MUFA	31.11	32.04	ns
PUFA	6.92	6.89	ns
BCFA	2.30	2.19	ns
PUFAn3	1.23	1.21	ns
PUFAn6	3.09	3.42	ns
PUFA/SFA	0.11	0.11	ns
n6/n3	2.51	2.81	ns

FAME, fatty acid methyl esters; SFA, saturated fatty acids; MUFA, monounsatured fatty acids; PUFA, polyunsatured fatty acids; BCFA, branched fatty acids; ns, not significant.

Table 4. Fatty acid profile (g/100 g of FAME) of raw and cooked leg muscle (semitendinosus, semimembranosus and femoral biceps) from female and male Sarda suckling lambs from different rearing systems.

	Rearing system		Sex		Cooking			P
	Indoor	Outdoor	Female	Male	Raw	Cooked	SEM	RS	Sex	C	RS x Sex	RS x C
C12:0	0.48	0.54	0.45	0.57	0.59	0.43	0.028	ns	^**	^**	ns	ns
C13:0	0.02	0.02	0.02	0.03	0.03	0.02	0.001	ns	^**	^**	ns	ns
C14:0 iso	0.03	0.03	0.03	0.03	0.04	0.03	0.002	ns	ns	ns	ns	ns
C14:0	4.88	4.75	4.61	5.02	5.45	4.18	0.178	ns	ns	^**	ns	ns
C14:1c9	0.15	0.14	0.15	0.14	0.16	0.13	0.008	ns	ns	^**	ns	ns
C15:0 iso	0.09	0.09	0.09	0.10	0.11	0.08	0.004	ns	^***	^**	ns	ns
C15:0 anteiso	0.16	0.16	0.15	0.17	0.18	0.14	0.006	ns	^*	^**	ns	ns
C15:0	0.47	0.46	0.43	0.50	0.51	0.42	0.016	ns	^**	^**	ns	ns
C16:0 iso	0.17	0.16	0.16	0.17	0.18	0.15	0.004	ns	ns	^**	ns	ns
C16:0	20.33	19.75	19.88	20.21	20.87	19.22	0.289	ns	ns	^**	ns	ns
C16:1 t6–7	0.02	0.02	0.02	0.02	0.02	0.02	0.001	ns	ns	^***	ns	ns
C16:1 t8	0.04	0.02	0.03	0.04	0.03	0.03	0.006	^*	ns	ns	ns	ns
C16:1 t9	0.16	0.15	0.14	0.16	0.14	0.16	0.004	ns	^*	^*	ns	ns
C16:1 t10	0.01	0.01	0.01	0.01	0.01	0.01	0.001	ns	ns	ns	ns	ns
C16:1 c7	0.45	0.46	0.45	0.47	0.46	0.45	0.013	ns	ns	ns	ns	ns
C16:1 c9	1.42	1.35	1.43	1.35	1.48	1.30	0.046	ns	ns	^**	ns	ns
C16:1 c10	0.04	0.04	0.04	0.04	0.04	0.04	0.003	ns	ns	ns	ns	ns
C17:0 iso	0.45	0.46	0.44	0.47	0.47	0.45	0.009	ns	^*	ns	^*	ns
C17:0 anteiso	0.50	0.48	0.49	0.49	0.51	0.47	0.012	ns	ns	^*	^**	ns
C17:0	0.88	0.90	0.91	0.87	0.94	0.85	0.022	ns	ns	^**	^*	ns
C16:2 n-4	0.03	0.00	0.00	0.03	0.00	0.03	0.016	ns	ns	ns	ns	ns
C17:1 c8	0.11	0.10	0.10	0.11	0.10	0.11	0.003	ns	^*	^*	ns	ns
C17:1 c9	0.49	0.47	0.51	0.46	0.49	0.48	0.011	ns	^**	ns	^*	^*
C18:0	12.72	13.32	13.08	12.96	12.92	13.12	0.233	ns	ns	ns	ns	ns
C18:1 t4	0.06	0.08	0.07	0.07	0.07	0.07	0.004	^**	ns	ns	ns	ns
C18:1 t6-8	0.16	0.19	0.17	0.18	0.19	0.16	0.008	^*	ns	^**	^***	ns
C18:1 t9	0.23	0.26	0.25	0.24	0.26	0.23	0.014	ns	ns	^***	ns	n
C18:1 t10	0.88	0.60	0.65	0.82	0.78	0.69	0.138	ns	ns	ns	ns	ns
C18:1 t11	2.16	2.19	2.12	2.22	2.26	2.09	0.055	ns	ns	^*	ns	ns
C18:1 c9	33.44	33.99	34.30	33.12	33.66	33.76	0.511	ns	ns	ns	ns	ns
C18:1 c10	0.75	0.47	0.67	0. 56	0.62	0.61	0.060	^*	ns	ns	ns	ns
C18:1 c11	1.10	1.13	1.10	1.12	1.03	1.20	0.024	ns	ns	^**	ns	ns
C18:1 c12	0.30	0.35	0.33	0.32	0.30	0.36	0.010	^*	ns	^**	ns	ns
C18:1 c13	0.11	0.12	0.11	0.12	0.11	0.12	0.007	ns	ns	ns	ns	ns
C18:1 c14	0.21	0.23	0.22	0.22	0.24	0.20	0.010	ns	ns	^**	ns	ns
C18:2 t9t12	1.05	1.15	1.11	1.09	1.10	1.10	0.025	^**	ns	ns	ns	ns
C18:1 c15	0.14	0.16	0.16	0.15	0.16	0.15	0.007	^*	ns	ns	ns	ns
C18:2 t8c13	0.34	0.38	0.36	0.36	0.37	0.35	0.012	^*	ns	ns	ns	ns
C18:2 c9t12	0.12	0.12	0.13	0.11	0.11	0.13	0.008	ns	ns	^***	^*	ns
C18:2 t9c12	0.07	0.07	0.07	0.07	0.08	0.07	0.006	ns	ns	ns	ns	ns
C18:2 n6	5.77	5.75	5.78	5.75	5.09	6.44	0.296	ns	ns	^**	ns	ns
C18:3 n6	0.05	0.05	0.05	0.05	0.04	0.05	0.003	ns	ns	^**	ns	ns
C18:3 n3	1.34	1.31	1.33	1.32	1.18	1.48	0.048	ns	ns	^**	ns	ns
CLA c9t11	1.44	1.43	1.40	1.47	1.48	1.40	0.040	ns	ns	^**	ns	ns
C18:4 n3	0.04	0.03	0.03	0.04	0.03	0.04	0.003	ns	ns	ns	ns	ns
CLA t9c11 + C20	0.11	0.11	0.11	0.11	0.11	0.11	0.004	ns	ns	ns	ns	ns
CLA t10c12	0.04	0.03	0.03	0.04	0.04	0.03	0.001	^*	^*	ns	ns	ns
CLA t11c13	0.11	0.09	0.10	0.10	0.10	0.10	0.004	^**	ns	ns	ns	ns
CLA c9c11	0.07	0.05	0.06	0.06	0.06	0.06	0.002	^**	ns	ns	ns	ns
CLA t9t11 + C20:1	0.14	0.14	0.14	0.14	0.13	0.15	0.004	ns	ns	^*	ns	ns
C20:2 n6	0.06	0.05	0.05	0.06	0.05	0.06	0.004	ns	ns	^**	ns	ns
C20:3 n-9	0.56	0.55	0.55	0.56	0.46	0.65	0.004	ns	ns	^**	ns	ns
C20:3 n6	0.21	0.21	0.22	0.21	0.18	0.25	0.01	ns	ns	^**	ns	ns
C20:4 n6	1.86	1.89	1.85	1.90	1.55	2.20	0.149	ns	ns	^**	ns	ns
C20:3 n3	0.03	0.03	0.03	0.03	0.03	0.04	0.002	ns	ns	^**	ns	ns
C22:0	0.02	0.03	0.02	0.03	0.02	0.03	0.001	^*	ns	^**	ns	ns
C20:4 n3	0.04	0.03	0.04	0.03	0.03	0.04	0.002	ns	ns	^**	ns	ns
C22:1	0.02	0.00	0.00	0.00	0.00	0.01	0.001	^**	ns	^**	ns	^*
C20:5 n3 (EPA)	0.78	0.75	0.78	0.75	0.61	0.92	0.058	ns	ns	^**	ns	^***
C22:4 n6	0.11	0.10	0.10	0.12	0.09	0.13	0.007	ns	ns	^**	^***	ns
C24:0	0.04	0.04	0.03	0.04	0.03	0.04	0.004	ns	^*	^**	^***	ns
C22:5 n3 (DPA)	1.06	1.01	1.01	1.06	0.87	1.20	0.068	ns	ns	^**	ns	^*
C22:6 n3 (DHA)	0.65	0.64	0.61	0.68	0.51	0.77	0.037	ns	ns	^**	ns	^*

FAME, fatty acid methyl esters; C, cooking; RS, rearing system.

^**P≤0.01;

^*P≤0.05;

^***P≤0.10; ns, not significant.

Table 5. Fatty acid groups (g/100 g of FAME), lipid oxidation and nutritional indexes of raw and cooked leg muscle (semitendinosus, semimembranosus and femoral biceps) from female and male Sarda suckling lambs from different rearing systems.

	RS		Sex		Cooking			P
IND	OUT	Female	Male	Raw	Cooked	SEM	RS	Sex	Cooking	RS x Sex	RS x Cooking
SFA	41.41	41.39	40.96	41.84	43.03	39.77	0.517	ns	ns	^**	ns	ns
MUFA	42.45	42.55	43.04	41.96	42.63	42.37	0.435	ns	ns	ns	ns	^*
PUFA	15.55	15.47	15.43	15.59	13.76	17.26	0.675	ns	ns	^**	ns	ns
PUFAn3	3.94	3.82	3.84	3.92	3.27	4.49	0.202	ns	ns	^**	ns	ns
PUFAn6	9.30	9.40	9.36	9.35	8.27	10.43	0.446	ns	ns	^**	ns	ns
OBCFA	2.79	2.79	2.74	2.84	2.97	2.62	0.049	ns	ns	^**	ns	ns
TFA	5.28	5.23	5.12	5.39	5.42	5.10	0.179	ns	ns	ns	ns	ns
HP-PUFA	6.79	6.69	6.66	6.81	5.63	7.84	0.406	ns	ns	^**	ns	^***
SCFA	0.62	0.71	0.59	0.74	0.78	0.56	0.036	ns	ns	^**	ns	^***
MCFA	29.41	28.59	28.57	29.43	30.70	27.31	0.533	ns	ns	^**	ns	ns
LCFA	69.96	70.70	70.84	69.83	68.53	72.14	0.559	ns	ns	^**	ns	ns
MDA, mg/kg^°	1.25	1.84	1.70	1.40	0.43	2.66	0.074	^**	^**	^**	^*	^**
Ratios and indexes
n6/n3	2.44	2.56	2.54	2.46	2.60	2.40	0.062	ns	ns	^**	ns	ns
PUFA/SFA	0.39	0.39	0.39	0.38	0.33	0.45	0.023	ns	ns	^**	ns	ns
MUFA/SFA	1.03	1.04	1.06	1.01	1.00	1.07	0.017	ns	ns	^**	ns	ns
AI	0.73	0.72	0.70	0.75	0.81	0.64	0.024	ns	ns	^**	ns	ns
TI	1.02	1.03	1.02	1.03	1.12	0.93	0.028	ns	ns	^**	ns	ns
h/H	1.89	1.98	1.99	1.88	1.74	2.13	0.063	ns	ns	^**	ns	ns

FAME, fatty acid methyl esters; RS, rearing system; SFA, saturated fatty acids (sum of C10:0, C12:0, C14:0, C15:0, C16:0, C17:0, C18:0, C22:0, C24:0 and odd-branched fatty acids); MUFA, monounsatured fatty acids (sum of C14:1, ΣC16:1, Σ C17:1 and Σ C18:1); PUFA, polyunsatured fatty acids (sum of total n6 and total n3); PUFA n3, sum of C18:3n3, C18:4n3, C20:3n3, C20:4n3, C20:5n3, C22:5n3, C22:6n3); PUFA n6, sum of C18:3n6, C20:2n6, C20:3n6, C20:4n6, C22:2n6, C22:4n6; OBCFA, odd and branched fatty acids (sum of C13:0, C13:0 i, C13:0 ai, C14:0 i. C15:0 i, C15:0 ai, C16:0 i, C17:0, C17:0 i, C17:0 ai and Σ C17:1, where i is an iso-isomer and ai is an ante-iso-isomer); TFA, trans fatty acids (sum of C16:1 t6-7, C16:1 t8, C16:1 t9, C16:1 t10, C18:1t4, C18:1t6+t8, C18:1t9, C18:1t10, C18:1t11, C18:2t,t + c/t, C18:2t8,c13); HP-PUFA, sum of PUFA with three or more double bonds; SCFA, short chain fatty acid (C8-C10); MCFA, medium chain FA (C12-C17); LCFA long chain FA (≥ C18).

°Lipid oxidation expressed as malondialdehyde (MDA) concentration in the muscle. AI, atherogenic index; TI, thrombogenic index; h/H, hypocholesterolemic/hypercholesterolemic ratio.

^**P≤0.01;

^*P≤0.05;

^***P≤0.10; ns, not significant.

Table 6. Fatty acid groups and nutritionally important fatty acid content (mg/100 g of meat) of raw and cooked meat samples.

	Cooking		P
Raw	Cooked	SEM	Cooking
SFA	702.9	860.7	62.24	^*
MUFA	700.3	916.6	65.77	^*
PUFA	219.6	325.8	13.43	^**
PUFAn3	52.0	82.4	3.27	^**
PUFAn6	131.9	195.9	8.24	^**
OBCFA	48.6	57.3	4.42	ns
HP-PUFA	88.6	141.8	5.35	^**
VA	36.9	45.1	3.31	^*
CLA	23.9	29.7	2.07	^*
ALA	19.1	28.3	1.37	^**
ARA	23.8	38.7	1.56	^**
EPA	9.5	16.1	0.70	^**
DPA	13.7	21.6	0.88	^**
DHA	8.1	14.1	0.61	^**
n6/n3	2.59	2.39	0.06	^*

SFA, saturated fatty acids (sum of C10:0, C12:0, C14:0, C15:0, C16:0, C17:0, C18:0, C22:0, C24:0 and odd-branched fatty acids); MUFA, monounsatured fatty acids (sum of C14:1, ΣC16:1, ΣC17:1 and ΣC18:1); PUFA, polyunsatured fatty acids (sum of total n6 and total n3); PUFA n3, sum of C18:3n3, C18:4n3, C20:3n3, C20:4n3, C20:5n3, C22:5n3, C22:6n3); PUFA n6, sum of C18:3n6, C20:2n6, C20:3n6, C20:4n6, C22:2n6, C22:4n6; OBCFA, odd and branched fatty acids (sum of C13:0, C13:0 i, C13:0 ai, C14:0 i. C15:0 i, C15:0 ai, C16:0 i, C17:0, C17:0 i, C17:0 ai and ΣC17:1, where i is an iso-isomer and ai is an ante-iso-isomer); HP-PUFA, sum of PUFA with three or more double bonds; VA, vaccenic acid; CLA, conjugated linoleic acid; ALA, alpha-linolenic acid; ARA, arachidonic acid; EPA, eicosapentaenoic acid; DPA, docosapentaenoic acid; DHA, docosahexaenoic acid.

^**P≤0.01;

^*P≤0.05; ns, not significant.