Physicochemical Characteristics and Fatty Acid Profile of Meat and Adipose Tissue from Lambs Fed Diets with Different Levels of Pomegranate Seed Oil
محورهای موضوعی : Sheep Nutrition
A.R. Karampour
1
(
Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
)
R. Naseri Harsini
2
(
Department of Animal Science Research, Guilan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran
)
F. Kafilzadeh
3
(
Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran
)
کلید واژه: carcass traits, fatty acid profile, meat quality, performance, pomegranate seed oil, Sanjabi lamb,
چکیده مقاله :
Twenty-one male Sanjabi lambs (body weight (BW)=27.5±2.6 kg, 3-month-old), were used to study the effects of diet supplementation with pomegranate seed oil (PSO) on the performance, carcass and meat quality, and fatty acid composition of muscle and subcutaneous fat. Lambs were randomly distributed be-tween three treatments (0, 2, and 4% of dry matter (DM) pomegranate seed oil) and were fed for 90 days before slaughter. Average daily feed intake (g/d) increased by pomegranate seed oil inclusion in diet (P<0.05). Hot carcass weight (HCW) and cold carcass weight (CCW), weight of fat depots, subcutaneous fat depth, longissimus thoracis area and weight of carcass cuts, were not affected by pomegranate seed oil. Colour lightness (L*) index and fat content of longissimus thoracis muscle increased by 4% pomegranate seed oil supplementation (P<0.05); however, moisture, protein and ash content of muscle did not affect. Addition of pomegranate seed oil to lamb’s diet slightly affected fatty acid profile of longissimus thoracis muscle and couldn’t change the total amount of polyunsaturated fatty acids (PUFA), and the n-6/n-3 or polyunsaturated fatty acids/saturated fatty acids (SFA) ratios. Pomegranate seed oil supplementation sig-nificantly increased total polyunsaturated fatty acids n-3 and n-6 content and significantly decreased n-6/n-3 ratio in subcutaneous fat (P<0.05). In conclusion, the results obtained in current study suggest that addition of up to 4% pomegranate seed oil to fattening lambs diet have potential to increase some polyunsaturated fatty acids content and decrease n-6/n-3 ratio of carcass deposited fats without negative impact on fattening performance, carcass traits, and colour stability of meat.
Twenty-one male Sanjabi lambs (body weight (BW)=27.5±2.6 kg, 3-month-old), were used to study the effects of diet supplementation with pomegranate seed oil (PSO) on the performance, carcass and meat quality, and fatty acid composition of muscle and subcutaneous fat. Lambs were randomly distributed be-tween three treatments (0, 2, and 4% of dry matter (DM) pomegranate seed oil) and were fed for 90 days before slaughter. Average daily feed intake (g/d) increased by pomegranate seed oil inclusion in diet (P<0.05). Hot carcass weight (HCW) and cold carcass weight (CCW), weight of fat depots, subcutaneous fat depth, longissimus thoracis area and weight of carcass cuts, were not affected by pomegranate seed oil. Colour lightness (L*) index and fat content of longissimus thoracis muscle increased by 4% pomegranate seed oil supplementation (P<0.05); however, moisture, protein and ash content of muscle did not affect. Addition of pomegranate seed oil to lamb’s diet slightly affected fatty acid profile of longissimus thoracis muscle and couldn’t change the total amount of polyunsaturated fatty acids (PUFA), and the n-6/n-3 or polyunsaturated fatty acids/saturated fatty acids (SFA) ratios. Pomegranate seed oil supplementation sig-nificantly increased total polyunsaturated fatty acids n-3 and n-6 content and significantly decreased n-6/n-3 ratio in subcutaneous fat (P<0.05). In conclusion, the results obtained in current study suggest that addition of up to 4% pomegranate seed oil to fattening lambs diet have potential to increase some polyunsaturated fatty acids content and decrease n-6/n-3 ratio of carcass deposited fats without negative impact on fattening performance, carcass traits, and colour stability of meat.
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