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Review article2024Peer reviewedOpen access

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

Ponnampalam, Eric N.; Priyashantha, Hasitha; Vidanarachchi, Janak K.; Kiani, Ali; Holman, Benjamin W. B.

Abstract

Simple Summary Nutritional interventions in ruminant livestock management is an essential step to achieving high quality meat and milk products for diversified and competitive global markets. The alterations of fat content, fatty acid profile, and the associated sensory properties of meat and milk have attracted much attention; they are accomplished with the managing of feeding systems and nutrition of ruminant diets. The literature has detailed various feed types and ingredients that facilitate the sustainable use of abundant, novel by-products, secondary products, non-conventional feedstuffs, or minimally processed biological materials within ruminant farming systems. Relevant to major feed ingredients is the knowledge of their macro- and micronutrients, as well as their bioactivity and functionality in meat and milk products. This review examines these and provides an overview of various concentrate feeds and forages that are fed to ruminants, and how they relate to the fat content and fatty acid profile of their meat and milk products. These insights will be valuable to those seeking to understand and adopt nutritional measures for the enhancement of domesticate ruminant meat and milk products.Abstract The meat and milk products from domesticated ruminants are important foods within a balanced diet, offering a rich source of energy, protein, fats, minerals, and vitamins. The sensorial properties of meat and milk are mainly linked to their fat content and fatty acid composition, which are influenced by the feeding background or nutrient composition of diets. While several studies have investigated the nutritional effects on the fat content and fatty acid profile of ruminant meat and milk, as well as their relationship with sensorial properties, a comprehensive overview of these effects is lacking. This paper summarises current literature and discusses changes to fatty acid composition (including omega-3 concentrations), fattiness, and associated quality traits of sheep, goat, beef cattle, alpaca, and llama meat that can be achieved by using different forages or feeds in a total mixed ration. Additionally, it presents the shelf life and nutritional value of meat, milk, and cheeses from the milk of dairy cattle, buffalo, goats, and sheep as influenced by a ruminant diet. Further advancement in these areas will promote the sustainability of ruminant production and its associated feeding systems in achieving premium quality animal-derived foods.

Keywords

sheep; goat; buffalo; camelid; dairy cow; beef; cheese; feeding system; nutritional value; fatty acid profile

Published in

Animals
2024, Volume: 14, number: 6, article number: 840Publisher: MDPI

    UKÄ Subject classification

    Food Science
    Animal and Dairy Science

    Publication identifier

    DOI: https://doi.org/10.3390/ani14060840

    Permanent link to this page (URI)

    https://res.slu.se/id/publ/129301