2016 Volume 3 Issue 5

Fatty acid composition and conjugated linoleic acid of meat from lambs fed diets containing moist-heat treated legume grains


J. Seifdavati, R. Seyed sharifi
Abstract

This experiment was carried out to study on nutritional manipulation of the saturated fatty acid composition of lamb meat. 42 lambs diets of the seven groups differed in the protein source used in the concentrate, soybean meal group (SBM), bitter vetch group (BV), common vetch group (CV) and chickling vetch group (CLV). The linolenic acid was higher in meat from CV lambs than in meat from SBM, BV and CLV animals. In meat from CV lambs, CLA was higher than in meat from lambs of the other groups. Lambs fed Whole legume seeds-hay diets, inclusion of CV grain, as dietary oil seed with hay during fattening led to an increase in CLA content from 1.15 (SBM diet) to 2.23(CV diet) g/100 g fatty acid methyl esters. The use of legume seeds such as bitter vetch, common vetch and chickling vetch in lamb diets positively affected intramuscular fatty acid composition.

 

Keywords: Intramuscular fatty acid composition; Legume seeds; Meat Lamb; Rumenic acid.


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