Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

Abstract

Abstract. The rosemary distillation industry produces a considerable amount of rosemary distillation residues (RRs), which can be an alternative for feeding animals in harsh conditions and could enhance animal product quality. Given the meat quality is largely influenced by its fat content and fatty acid composition, the fatty acid (FA) profiles of longissimus thoracis et lumborum (LTL), semi-membranous (SM) muscles, and caudal (CFs) and omental fats (OFs) were determined using 21 Barbarine lambs fed with or without RRs. Diets contained 600 g of concentrate plus 600 g of forage. Forage represented oat hay, RR87 and RR60 pellets containing 87 % or 60 % of RR, respectively. At the end of the study, all lambs were slaughtered, and the fatty acid profile was studied. The inclusion of RR increased the polyunsaturated fatty acid (PUFA) contents and reduced saturated fatty acids (SFAs), and the thrombogenic and saturation indexes in all tissues. The SM muscle was the richest tissue in PUFAs, n-3 and n-6; however, both adipose tissues contained the highest proportions of SFAs. Especially the OF was the richest tissue in oleic acid and SFAs. Feeding RR to lambs enhanced meat quality.

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

“…Regarding monounsaturated FAs, oleic acid was the most abundant which is in line with the values reported for intramuscular FAs of thin-tailed [49] and fat-tailed sheep [50,51]. The inclusion of RR did not affect the oleic acid content, also in line with previous studies in sheep and lamb [44,52]. The letters a and b within a row with different superscripts indicate significant differences among the feeding treatments (p < 0.05).…”

“…The total PUFA content increased with the inclusion of RR due to its partial escape from biohydrogenation in the rumen [9]. This result is in line with the tendency found by Yagoubi et al [52]. Feeding treatment did not affect the ratio n-6: n-3, but affected the PUFA/SFA ratio and the thrombogenicity index (TI) (p < 0.05).…”

“…The SFA content was similar among treatments. In contrast, Yagoubi et al [52] reported a reduction in SFA in the intramuscular fat of LTL due to the inclusion of RR as forage in lambs fed concentrate. This difference between studies could be due to the higher level of RR inclusion (60 and 87%) in the cited study than in the current one (33%).…”