Pregledni rad

Feeding modulation of the fatty acid composition in lamb meat

Željka Klir orcid.org/0000-0003-4078-6864 ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Zvonko Antunović ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Matija Domaćinović ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Marcela Šperanda ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
Josip Novoselec orcid.org/0000-0001-9763-3522 ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Trg Sv. Trojstva 3, HR-31 000 Osijek
PhD. Veronica Halas ; University of Kaposvár, Faculty of Animal Science, Department of Animal Nutrition, P. O. Box 16, H-7400 Kaposvár, Hungary

Sažetak

Various science researches have shown that meat of ruminants has more desirable fatty acid composition and a ratio between ω-6 and ω-3 fatty acids (lower than 4.0) because of lower content of linoleic, and a higher content of ω-3 polyunsaturated fatty acids, especially linolenic fatty acid. The aim of the present study is to examine researches about feeding modulation of the fatty acid composition in lamb meat. The fatty acid composition in tissues of suckling lambs can be modified by fatty acid composition of ewes´ milk. Numerous investigations have shown that lambs on pastures have increased content of ω-3 fatty acids, especially eicosapentaenoic and docosahexaenoic fatty acids in m. longissimus thoracis and m. semimembranosus. Addition of 10% flax oil in lambs´ diet significantly increased the content of linoleic acid in m. longissimus lumborum (4.5 times), while fish oil stimulated deposition of intramuscular fat in shoulder, leg and abdomen. The fatty acid content of intramuscular and subcutaneous tissues of suckling lambs is influenced by fatty acid composition of ewes´ milk, and depends on rearing and feeding systems of ewes. One of the advantages in feeding of ruminants is the addition of rich linoleic source and source of linolenic acid in combination with fish oil in diets of lambs that increases the content of conjugated linoleic acid (CLA) in different tissues. It is clear from the above mentioned data that fatty acid composition of lamb meat may be modeled with the aim to decrease the content of saturated fatty acids and increase the content of polyunsaturated fatty acids in fat and muscle tissues of lambs.

Ključne riječi

feeding of lambs; lamb meat; polyunsaturated fatty acids; conjugated linoleic acid

Hrčak ID:

80815

URI

https://hrcak.srce.hr/80815

Datum izdavanja:

1.2.2012.

Podaci na drugim jezicima: hrvatski

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