Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources

Abstract

ABSTRACT: This study examined the characteristics of the fatty acids profile in the meat of lambs fed grazing and supplemented with different PUFA sources. Thirty Suffolk lambs were used (37.2±5.4kg BW), grazing on perennial ryegrass (Lolium perenne) (12h d-1) and supplemented (30g kg-1 BW0.75) with ryegrass hay (RGH), or supplements formulated with fishmeal (FHM) or soybean meal (SBM). Lambs were used in a completely randomized design. Results showed an effect on total SFA, with SBM higher than RGH (P=0.033), and SBM and FHM showing higher MUFA content compared with RGH (P=0.001). Total PUFA content was higher for RGH, followed by FHM and with the lowest content for SBM (P=0.001). Concluding that there is a variation in fatty acid content depending on the lipid-protein source used in supplementation in grazing sheep, the content of PUFA was higher for grazing lambs supplemented with RGH compared with those supplemented with FHM or SBM.RESUMO: Este estudo analisou as características dos ácidos graxos na carne de cordeiros alimentados com pastagem e suplementados com diferentes fontes de proteína. Trinta cordeiros Suffolk foram utilizados (37,2±5,4kg BW) que pastavam em azevém perene (Lolium perenne) (12h d-1) e suplementados com (30g kg-1 PV0,75) com azevém feno (RGH), ou concentrados formulado com farinha de peixe (FSM) ou farelo de soja (SBM). Os resultados mostram um efeito sobre o total SFA, sendo mais elevada do que SBM RGH (P=0,033). SBM e FSM mostrando o maior teor total de MUFA vs. RGH (P=0,001). O teor total de AGPI foi maior para RGH>EFM>SBM (P=0,001). Concluindo que há uma variação no teor de ácidos graxos dependendo da fonte de proteína utilizada na suplementação emanimais pastoreados, o teor de PUFA foi maior para ovinos mantidos em comparação com os suplementado com EFM ou SBM.