Dietary supplementation with extruded linseed and linseed oil in lamb feeding: productive performances and meat quality traits

作者：Colonna M A^*; Giannico F; Coluccia A; Di Bello G; Vonghia G; Jambrenghi A Caputi

来源：Progress in Nutrition, 2011, 13(2): 111-124.

• Extruded linseed
• linseed oil
• lamb
• meat quality

The aim of the study was to evaluate the effect of dietary supplementation with extruded linseed and linseed oil on the productive performances of Gentile di Puglia breed lambs slaughtered at about 90 days of age and on meat quality traits of the muscles Longissimus lumborum (Ll) and Semimembranosus (Sm) before and after cooking. Thirty male lambs were divided into three homogeneous groups (n = 10) fed the following diets for six weeks: Control (C) - commercial feed containing soybean meal (16%) and soybean oil (3%); LE - feed containing extruded linseed (9%) in total replacement of soybean oil and partial replacement of soybean meal (10 vs 16%); OL - feed containing linseed oil (3%) instead of soybean oil. The diets didn't affect neither the in vitam nor the post mortem performances. Overall, the fatty acid profile was significantly improved by the experimental diets for both the muscles examined and for raw and cooked meat. The LE diet significantly (P < 0.01) increased the a- linolenic acid (C18: 3.3) content in the Ll muscle compared to OR and C groups, in both raw and cooked samples. The LE and OL diets markedly increased the omega 3 fatty acid content in the raw as well as in the cooked meat. Consequently, the omega 6/omega 3 ratio in the Ll samples was much better for the LE and OL groups compared to the Control and below the recommended value of 4 for the protection of human health. The results obtained for the Sm muscle globally show the same trend found for the Ll muscle, thus confirming the positive effects following the use of extruded linseed in the diet for growing lambs.

• 出版日期2011