Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs. (April 2015)

• Record Type: Journal Article
• Authors: Gallardo, B.; Manca, M.G.; Mantecón, A.R.; Nudda, A.; Manso, T.
• Is Part Of: Meat science. Volume 102(2015:Apr.)
• Page Start: 79
• Page End: 89
• Publication Date: 2015-04
• Subjects: Suckling lamb -- Fatty acid -- Milk -- Meat -- Linseed oil -- Vitamin E; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2014.12.006
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Forty-eight Churra ewes with their new-born lambs were separated into four dietary treatments: Control (without added fat), LO (with 3% linseed oil), LO-Syn E (LO plus 400 mg/kg TMR of synthetic vitamin E) and LO-Nat E (LO plus 400 g/kg TMR of natural vitamin E). Linseed oil caused an increase in trans -11 C18:1 (VA), trans -10 C18:1, cis -9, trans -11 C18:2 (RA), trans -10, cis-12 C18:2 and C18:3 n-3 (ALA) in milk fat compared to the Control. The addition of vitamin E to the LO diets did not influence significantly the majority of milk fatty acids compared with the LO diet alone. Trans -10 C18:1, VA, RA, trans -10, cis -12 C18:2 and LA levels were higher in intramuscular lamb fat from treatments with linseed oil. No statistically significant differences were observed in these FA due to vitamin E supplementation or the type of vitamin E (synthetic vs. natural). Vitamin supplementation resulted in lipid oxidation levels below the threshold values for detection of rancidity in lamb meat. Highlights: Linseed oil and natural or synthetic vitamin E fed to lactating ewes. Linseed oil increased the content of healthy fatty acids in meat of suckling lambs. Natural or synthetic vitamin E had a limited effect on milk and meat fatty acid profile. Vitamin E affected the lipid and color stability of suckling lambs meat.