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Feeding modulation of the fatty acid composition in lamb meat

Various science researches presented that meat of ruminants have more desirable fatty acid composition and ratio between ω-6 and ω-3 fatty acids (lower than 4.0) because of lower content of linoleic, and higher content of ω-3 polyunsaturated fatty acids, especially linolenic fatty acid. The aim of the present study is to examine researches about feeding modulation of the fatty acid composition in lamb meat. The fatty acid composition in tissues of suckling lambs can be modified by fatty acid composition of ewes´ milk. Numerous of investigations showed that lambs on the pastures have increased content of ω-3 fatty acids, especially eicosapentanoic and docosaheksanoic fatty acids in m. longissimus thoracis and m. semimembranosus. Addition of 10% flax oil in lambs´ diet significantly increased the content of linoleic acid in m. longissimus lumborum (4.5 times), while fish oil stimulated deposition of intramuscular fat in shoulder, leg and abdomen. The fatty acid content of intramuscular and subcutaneous tissues of suckling lambs is influenced by fatty acid composition of ewes´ milk, and depends on rearing and feeding systems of ewes. One of the advantages in feeding of ruminants is addition of rich linoleic source and source of linolenic acid in combination with fish oil in diets of lambs that increases content of conjugated linoleic acid (CLA) in different tissues. From abovementioned data it is clear that fatty acid composition of lamb meat may be modelled with aim to decrease content of saturated fatty acids and increase the content of polyunsaturated fatty acids in fat and muscle tissues of lambs.

Feeding of lambs ; lamb meat ; polyunsaturated fatty acids ; conjugated linoleic acid

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