Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources

Abstract

This study examined the characteristics of the fatty acids profile in the meat of lambs fed grazing and supplemented with different PUFA sources. Thirty Suffolk lambs were used (37.2±5.4kg BW), grazing on perennial ryegrass (Lolium perenne) (12h d-1) and supplemented (30g kg-1 BW0.75) with ryegrass hay (RGH), or supplements formulated with fishmeal (FHM) or soybean meal (SBM). Lambs were used in a completely randomized design. Results showed an effect on total SFA, with SBM higher than RGH (P=0.033), and SBM and FHM showing higher MUFA content compared with RGH (P=0.001). Total PUFA content was higher for RGH, followed by FHM and with the lowest content for SBM (P=0.001). Concluding that there is a variation in fatty acid content depending on the lipid-protein source used in supplementation in grazing sheep, the content of PUFA was higher for grazing lambs supplemented with RGH compared with those supplemented with FHM or SBM.

Evaluation of the use of lactic acid bacteria and Thymus vulgaris essential oil on Suffolk and Ile de France lamb breed (MuscuIus gluteus) quality parameters

“…The FA profile of the control groups was dominated by SFAs (53–57%), followed by MUFAs (39–43%), and then PUFAs (3–4%), while the PUFA/SFA ratio reached 0.06. These results are in agreement with other authors’ findings for Suffolk and Ile de France meat (Borghi et al, 2016; Romero‐Bernal et al ., 2016). However, the PUFA content increased significantly ( P ≤ 0.05) after all meat treatments; MUFAs reduced in all the treated Suffolk samples, while the SFAs decreased in both breeds of lamb meat after treatment with ThyEO.…”

Effects of Roughage Quality and Particle Size on Rumen Parameters and Fatty Acid Profiles of Longissimus Dorsi Fat of Lambs Fed Complete Feed

“…The LD muscle fat of Naemi lambs shows high amounts of palmitic acid and is positively correlated with high levels of blood cholesterol; this may be a response to reduced activity of the low-density lipoprotein (LDL) receptor [ 27 ]. Increased levels of high-density lipoprotein (HDL) in the plasma depend on oleic acid and stearic acid, which play a role in the hypocholesterolemic function and absorb cholesterol crystals [ 28 ].…”

The effect of feed restriction on the fat profile of Santa Inês lamb meat

“…Stearic acid and oleic acid have a hypocholesterolemic function because they increase the plasma levels of high-density lipoprotein (HDL) and are able to absorb cholesterol crystals (Lopes et al, 2012). The importance of palmitic acid in feedlot lamb meat is reported because it is found in high amounts in meat fat and is also positively correlated with increased blood cholesterol, most likely resulting from the decreased activity of the low-density lipoprotein (LDL) receptor (Romero-Bernal, Almaraz, Ortega, Salas, & González-Ronquillo, 2017). The analysis of the restriction levels shows homogeneity of stearic acid and oleic acid in intramuscular fat, most likely because animal feed restriction promoted improved efficacy of nutrient use by ruminal microbiota for fatty acid production (Rocha Júnior et al, 2015).…”