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Review
. 2024 Mar 8;14(6):840.
doi: 10.3390/ani14060840.

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

Eric N Ponnampalam  1   2 , Hasitha Priyashantha  3 , Janak K Vidanarachchi  4 , Ali Kiani  5 , Benjamin W B Holman  6
Affiliations
Review

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

Eric N Ponnampalam et al. Animals (Basel). .

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

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
A word cloud of the common ruminant products and influential nutrition factors for the production of sheep, goats, cattle, buffalo, and alpaca.
Figure 2
Figure 2
Appearance of crossbred lambs (left) and Merino yearlings (right) and their carcasses when fed the same feedlot finisher pellets for a 9-week period [30]. Agriculture Victoria are acknowledged, being where this feeding study was conducted.
Figure 3
Figure 3
The relationships between carcass fat content (%) and carcass weight (kg) for Merinos (----), Border Leicester Merino first cross (BL × M = □□□□), Poll Dorset Merino first cross (PD × M = ∆∆∆∆), and Poll Dorset × Border Leicester Merino first cross (PD × BLM = ××××). For a genotype, there are four disconnected lines with the same drawing symbol representing, from left to right, slaughtered at 4, 8, 14, and 22 month of age.
Figure 4
Figure 4
A summary of the ranges in cooking loss, drip loss, and water holding capacity (WHC) observed for goat meat (chevon), grown under different feeding systems. The values are reported in percentages (%) of weight change (loss) during the assessment of meat for cooking loss, drip loss, and water holding capacity.
Figure 5
Figure 5
An Australian beef carcass being graded using colour chips to determine whether it is dark-cutting or not dark-cutting grade.
Figure 6
Figure 6
An Australian Angus steer held within an individual metabolic crate during a feeding study comparing the effects of different types of supplementary fats on meat quality.
Figure 7
Figure 7
Some examples of feed sources utilised in farming systems of tropical regions around the world for meat and milk production with economic viability and environmental sustainability.
Figure 8
Figure 8
A holistic approach of forages, roughage, and supplement selection for feeding domesticated ruminants, which can optimise the quality and nutritional value of meat and milk products.
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