The aim of the study was to evaluate the effect of dietary supplementationwith extruded linseed and linseed oil on the productive performancesof Gentile di Puglia breed lambs slaughtered at about 90 days of ageand on meat quality traits of the muscles Longissimus lumborum (Ll) andSemimembranosus (Sm) before and after cooking. Thirty male lambs weredivided into three homogeneous groups (n = 10) fed the following dietsfor six weeks: Control (C) - commercial feed containing soybean meal(16%) and soybean oil (3%); LE - feed containing extruded linseed (9%)in total replacement of soybean oil and partial replacement of soybeanmeal (10 vs 16%); OL - feed containing linseed oil (3%) instead of soybeanoil. The diets didn’t affect neither the in vitam nor the post mortemperformances. Overall, the fatty acid profile was significantly improvedby the experimental diets for both the muscles examined and for raw andcooked meat. The LE diet significantly (P<0.01) increased the α-linolenicacid (C18: 3 ω3) content in the Ll muscle compared to OR and Cgroups, in both raw and cooked samples. The LE and OL diets markedlyincreased the ω3 fatty acid content in the raw as well as in the cookedmeat. Consequently, the ω6/ω3 ratio in the Ll samples was muchbetter for the LE and OL groups compared to the Control and belowthe recommended value of 4 for the protection of human health. The resultsobtained for the Sm muscle globally show the same trend found forthe Ll muscle, thus confirming the positive effects following the use ofextruded linseed in the diet for growing lambs.
IMPIEGO DEI SEMI DI LINO ESTRUSI E DELL'OLIO DI LINO NELL'ALIMENTAZIONE DELL'AGNELLO: PERFORMANCE PRODUTTIVE E QUALITA' DELLA CARNE
GIANNICO F.;
2011-01-01
Abstract
The aim of the study was to evaluate the effect of dietary supplementationwith extruded linseed and linseed oil on the productive performancesof Gentile di Puglia breed lambs slaughtered at about 90 days of ageand on meat quality traits of the muscles Longissimus lumborum (Ll) andSemimembranosus (Sm) before and after cooking. Thirty male lambs weredivided into three homogeneous groups (n = 10) fed the following dietsfor six weeks: Control (C) - commercial feed containing soybean meal(16%) and soybean oil (3%); LE - feed containing extruded linseed (9%)in total replacement of soybean oil and partial replacement of soybeanmeal (10 vs 16%); OL - feed containing linseed oil (3%) instead of soybeanoil. The diets didn’t affect neither the in vitam nor the post mortemperformances. Overall, the fatty acid profile was significantly improvedby the experimental diets for both the muscles examined and for raw andcooked meat. The LE diet significantly (P<0.01) increased the α-linolenicacid (C18: 3 ω3) content in the Ll muscle compared to OR and Cgroups, in both raw and cooked samples. The LE and OL diets markedlyincreased the ω3 fatty acid content in the raw as well as in the cookedmeat. Consequently, the ω6/ω3 ratio in the Ll samples was muchbetter for the LE and OL groups compared to the Control and belowthe recommended value of 4 for the protection of human health. The resultsobtained for the Sm muscle globally show the same trend found forthe Ll muscle, thus confirming the positive effects following the use ofextruded linseed in the diet for growing lambs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
