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- Title
Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources.
- Authors
Romero-Bernal, Jose; Morales Almaraz, Ernesto; Castelán Ortega1, Octavio Alonso; Pescador Salas, Nazario; González-Ronquillo, Manuel
- 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.
- Subjects
LAMB (Meat) quality; LAMBS; SHEEP feeding; DIETARY supplements; FAT content of meat; GRAZING
- Publication
Ciência Rural, 2017, Vol 47, Issue 4, p1
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20160533