The lipid source can modify saturated and unsaturated fatty acids profile of meat of lambs

Abstract

We hypothesize that lambs fed diets with different lipids sources from oilseeds would similar performance but fatty acids profile of meat superior to those fed with conventional diets. We evaluated the effects of inclusion of oilseeds on the ingestive behaviour, performance, carcass trait and meat quality in feedlot lambs. Three isonitrogenous (18.31% crude protein) diets were evaluated, where one diet was the standard (control), and the others two diets contained soybean and cottonseed. Fifteen Texel lambs, weighting 28.5 ± 1.65 kg were distributed in a completely randomized design by 56 days. Animals fed soybean diet demonstrated greater final body weight when compared to animals fed cottonseed diet and standard diet. The inclusion of cottonseed provided lower average daily gain and total weight gain. Ingestive behaviour of the animals fed diets with grains resulted in greater rumination time. Lambs fed cottonseed diet spent greater time during rumination and presented greater number of chews/day. The hot carcass and cold carcass weight presented lower values in animals fed cottonseeds diet. There was no significant difference in meat for marbling, maturity, fat texture and shear force. Meat from animals fed soybean diet had highest fat content. There was a diet effect for fatty acids composition in the meat. Meat of lambs treated with soybean have greater amounts for fatty acids mostly the unsaturated ones, related to the decrease in cholesterol levels, and lower risk of cardiovascular diseases, thus, lambs fed soybean enrich meat produced with fatty acids that benefit human health.

Productive and economic performance of feedlot young Nellore bulls fed whole oilseeds

“…Wanderley et al (2022) found that oilseeds can alter the fatty acid (FA) profile in the milk of Girolando dairy cows and concluded that whole soybean provides greater milk and FA yields. In the same way, Rodrigues et al (2022) found that lambs treated with whole soybean have greater amounts of FA, mostly UFA, in their meat. They cited a decrease in cholesterol levels in meat; thus, lambs fed soybean, producing FA, produced enriched meat that benefited human health.…”

“…Despite the fact that the lipid content in the diets with oilseeds inclusion did not exceed 70 g/kg, which is a limit established for cattle, so that there are no adverse effects on intake (NASEM, 2016;Kozloski, 2011), there was a reduction on DMI in all oilseed diets. Nevertheless, lipids are advantageous in diets due to their high energy value, which should be used without harmful effects of FA on rumen fermentation (Ítavo et al, 2005) with possible modification of FA in meat (Ítavo et al, 2021;Miyaki et al, 2022;Rodrigues et al, 2022) and in milk (Wanderley et al, 2022).…”

“…The same authors also did not find differences in LEA and SFT between the evaluated treatments. Rodrigues et al (2022), working with the inclusion of oilseeds (soybean and cottonseed) in the finishing diet of feedlot lambs, observed lower CY of the animals that consumed cottonseed.…”

“…The FA in the meat of young bulls fed oilseeds were altered by diet. Oilseeds in the diets of beef cattle (Ítavo et al, 2021) and lambs (Rodrigues et al, 2022) can alter the FA profile in meat and milk (Wanderley et al, 2022;Rufino et al, 2023). The supplementation with oilseeds increases the healthpromoting index of milk and meat since its use can reduce SFA and increase PUFA in animal products.…”

Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products

“…The lipids are compounds of vital importance for human nutrition, because although they provide energy for the biological processes in the human body, the lipids contain essential fatty acids or liposoluble vitamins that are only obtained in diet. Moreover, the lipids are responsible for many desirable characteristics of meat and meat products (Adilah & Hanani, 2016;Lima et al, 2022), because they influence the flavor and contribute to the improvement of tenderness and succulence of meats (Ahmed et al, 2017;Domínguez et al, 2018;Rodrigues et al, 2022). The types of fatty acids (FA) in food products can influence both stability during storage and nutritional characteristics, being classified as saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) (Lucarini et al, 2018).…”