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Conjugated linoleic acid in lamb meat as influenced by quebracho tannin and/or sunflower oil
Enhancing meat quality is challenging researchers to use different nutritional strategies to manipulate fatty acids (FAs) profiles of meat. The main factor affecting meat FAs is FAs profile of the diet. Vegetable oils have been reported to enhance the unsaturated FAs profile of the diet. However, unsaturated FAs content of meat would be affected due to microbial bio-hydrogenation of dietary unsaturated FAs in the rumen. Quebracho tannins could reduce the activity of ruminal microorganisms and consequently could reduce ruminal bio-hydrogentaion in sheep. Therefore, the current study aimed to investigate the effects of different levels of sunflower oil (F) and/or quebracho tannins (T) on FAs profile and meat quality in lambs. In a 3X3 factorial experiment, 72 lambs were divided into 9 treatments; the levels of T or F were 0, 2 and 4% of dry matter. The FAs methyl esters were separated on a Shimadzu 2010A gas chromatograph; capillary column (SP2380).
Polyunsaturated FAs of extracted fat from LM were significantly increased by increasing T levels in the diet (P<0.001). The ratio of unsaturated to saturated FAs were significantly increased by increasing F or T levels in the diet (P<0.01) (Table 1). Concentration of conjugated linoleic acid (CLA) was significantly increased by increasing T levels in the diet (P<0.001), and tended to be decreased by increasing F levels (P=0.08). The interaction between T and F was significant for CLA (P<0.01) (Table 1). In conclusion, diet supplemented with sunflower oil or quebracho tannins could improve unsaturated to saturated FA ratio in meat. Sunflower oil-added diets supplemented with quebracho tannins enhance CLA content of lamb meat.
Table1: Least square means of unsaturated/saturated fatty acids ratio (USFA/SFA) and conjugated linoleic acid (CLA) content of intramuscular fat in LM (g/100 g FAME) as affected by different levels of either sunflower oil and/or quebracho tannin (F or T; 0, 2 or 4% dry matter) in lambs.
Treatment |
USFA / SFA |
CLA cis-9 trnas-11 |
|
F0-T0 |
0.88 |
0.27 |
|
F0-T2 |
1.01 |
0.57 |
|
F0-T4 |
1.09 |
0.73 |
|
F2-T0 |
1.08 |
0.37 |
|
F2-T2 |
1.09 |
0.37 |
|
F2-T4 |
1.18 |
0.50 |
|
F4-T0 |
0.98 |
0.53 |
|
F4-T2 |
1.09 |
0.43 |
|
F4-T4 |
1.14 |
0.55 |
|
P-Values |
F |
0.001 |
0.08 |
T |
0.001 |
0.001 |
|
F X T |
0.4 |
0.01 |
|
FAME: fatty acids methyl ester
The current research was funded by King Abdulaziz City for Science and Technology-Saudi Arabia (No.ARP-28-61).
Keywords: Lamb meat; Conjugated linoleic acid; Quebracho tannin