Ciência Rural ()

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

  • Jose Romero-Bernal,
  • Ernesto Morales Almaraz,
  • Octavio Alonso Castelán Ortega,
  • Nazario Pescador Salas,
  • Manuel González-Ronquillo

DOI
https://doi.org/10.1590/0103-8478cr20160533
Journal volume & issue
Vol. 47, no. 4

Abstract

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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.

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