Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum
Fabiana Alves de Almeida A , Américo Garcia da Silva Sobrinho A B , Gabriela Milani Manzi A , Natália Ludmila Lins Lima A , Viviane Endo A and Nivea Maria Brancacci Lopes Zeola A
+ Author Affiliations
- Author Affiliations
A Animal Science Department, Universidade Estadual Paulista (UNESP), Campus de Jaboticabal, São Paulo, Brazil.
B Corresponding author. Email: americo@fcav.unesp.br
Animal Production Science 55(8) 1030-1036 https://doi.org/10.1071/AN13383
Submitted: 16 September 2013 Accepted: 28 May 2014 Published: 15 September 2014
Abstract
This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat from sheep. Four treatments were evaluated, as follows: SC – basal diet consisting of sugarcane + concentrate; SCS – basal diet supplemented with sunflower seed; SCE – basal diet supplemented with 1000 mg vitamin E; SCSE – basal diet supplemented with sunflower seed and 1000 mg vitamin E. The Longissimus lumborum muscle of 32 Ile de France lambs, which were slaughtered when their bodyweight reached 32 kg, was used. The chemical composition of the lamb meat was not significantly different (P > 0.05) between the treatments. Sunflower seed supplementation increased (P < 0.05) the levels of linoleic acid, vaccenic acid and conjugated linoleic acid. Inclusion of vitamin E in the diet increased (P < 0.05) the concentration of vitamin E in the meat while decreasing lipid oxidation. Considering the current demand for healthy foods, inclusion of sunflower seeds and vitamin E in the diet of sheep is a viable possibility.
Additional keywords: lamb meat, lipid oxidation, oil seed, sheep.
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