Fatty acid profile of lamb meat can be changed according to their feeding regime

By Manuel Gonzalez Ronquillo, Departamento de Nutrición Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Estado de México, Mexico

In order to analyze the characteristics of fatty acids in lamb meat in different feeding regimes, the researchers conducted an experiment with thirty Suffolk lambs fed grazing on perennial ryegrass (Lolium perene) and supplemented with ryegrass (RGH), or formulated concentrates with fish meal (FSM) or soybean meal (SBM). The results show that there is a variation of the content of fatty acids depending on the source of protein used in the feeding of these animals. The highest fatty acid content was found in pasture-fed sheep without supplementation.

According to researcher Manuel Gonzalez Ronquillo, the importance of the research is to demonstrate that the fatty acid profile of lamb meat can be changed by feeding different sources of protein or unsaturated fats. “If the farmer feeds the animals with pastures, they will have less weight gain compared to animals receiving supplementation. However, the composition of fatty acid in their meat has a higher percentage, “he comments.

The results of the research show that the fatty acids found in fishmeal and soybean meal supplements are transformed in the rumem of animals due to microbial activity, a process that does not happen with animals fed only with pasture. The study complements other studies carried out by Manuel’ research group on the effects of different sources of fatty acids in sheep and goat milks. “We found that we can change the fatty acid profile in meat and milk, depending on the fatty acid supplementation the animal receives,” says the researcher.

To read the article, access it

ROMERO-BERNAL, J., et al. Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources. Cienc. Rural [online]. 2017, vol. 47, no. 4, e20160533 [viewed 16 May 2017]. DOI: 10.1590/0103-8478cr20160533. Available from: http://ref.scielo.org/fd9hxz

External link

Ciência Rural – CR: <http://www.scielo.br/cr>


Como citar este post [ISO 690/2010]:

RONQUILLO, M. G. Fatty acid profile of lamb meat can be changed according to their feeding regime [online]. SciELO in Perspective | Press Releases, 2017 [viewed ]. Available from: https://pressreleases.scielo.org/en/2017/07/19/fatty-acid-profile-of-lamb-meat-can-be-changed-according-to-their-feeding-regime/


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