Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds

Colour and lipid stability of M. longissimus dorsi (LD) from sheep fed diets containing different lipid sources (Megalac (MG), camelina oil (CO), linseed oil (LO), NaOH-treated camelina seed (CS), NaOH-treated linseed (LS) or CO treated with ethanolamine (CA)) were examined. After 100 days on-feed, samples of LD were collected, fatty acid profile determined and colour and lipid oxidation (2-thiobarbituric acid reactive substances; TBARS) measured during retail display in high oxygen packaging. The LS ration was most effective in increasing the 18:3n − 3 and conjugated linoleic acid (CLA) concentration in muscle. Within camelina, CA resulted in the highest 18:3n − 3 and lowest CLA concentration in muscle. There was no difference in colour stability. Oil (seed) supplementation increased TBARS compared to MG in the early part of display while linseed-based rations tended to cause higher TBARS than camelina-based rations. Higher muscle 18:3n − 3 concentration was associated with higher oxidation during early retail display but this was not reflected in a loss of colour stability.

► The effect of dietary lipids on colour and lipid stability of lamb was examined.
► There was no difference in colour stability during retail display.
► Oil or oilseed increased TBARS compared to the control in the early part of display.
► Linseed-based rations tended to result in higher TBARS than camelina-based rations.
► Higher muscle n − 3 PUFA was associated with higher oxidation during early display.