The effect of rapeseed fed to suckled ewes on the fatty acid profile of lamb meat

Abstract

Two groups of 6 ewes suckling a single ram lamb were fed diets with 75% forage and 25% concentrate. In the experimental group, part of the concentrate was replaced by 150 g full-fat rapeseed. Lambs were slaughtered at 60 days of age and their M. adductor and M. semitendinosus were taken to determine chemical composition and fatty acid profile. The rapeseed supplement changed the fatty acid profile and increased the content of protein, fat and conjugated linoleic acid (CLA) in ewe milk. The changes in milk composition had a beneficial effect on the quality of lamb meat by reducing the content of intramuscular fat and increasing the proportion of unsaturated (UFA), polyunsaturated (PUFA) and n-3 fatty acids.