|
May 2012 Vol. 1(2)
• Abstract
•
Full text
•Reprint
(PDF) ( 279 KB)
Search
Pubmed for articles by:
Seifdavati J
Taghizadeh A
Other links:
PubMed Citation
Related articles in PubMed |
|
Global
Advanced Research Journal of Food Science and Technology
May 2012 Vol. 1(2), pp
018-024
Copyright © 2012 Global Advanced Research Journals
Full Length Research Paper
|
Fatty acid
composition of
meat from lambs fed diets containing moist-heat
treated legume grains
Jamal SeifdavatiA and Akbar TaghizadehA1
.A1
Department of Animal Science, Faculty of
Agriculture, University of Tabriz, Iran. P.O. Box
51664. Tel: +98-4113392029 Fax:+984113356004.
A
Department of Animal Science, Faculty
of Agriculture, University of Tabriz, Iran.
Corresponding author E-mail:
ataghius2000@yahoo.com
Accepted 14 May 2012
|
|
Abstract |
|
In recent years, an important objective of world
farmers has been to enhance the use of alternative
protein sources, preferably from local feedstuffs.
In order to an experiment was carried out to study
on nutritional manipulation of the saturated fatty
acid (SFA) composition of lamb meat to reduce the
concentration of SFA in meat from lambs fed legume
grains and to raise the concentration of the
hypocholesterolemic FA. Forty-two female hybrid
lambs were divided into seven groups after weaning
at about 60 days of age. The diets of the seven
groups differed in the protein source used in the
concentrate, soybean meal group (SBM), bitter vetch
group (BV), common vetch group (CV) and chickling
vetch group (CLV). Lambs were fed ad libitum and
slaughtered at about 145 days of age. There were no
differences in growth or carcass characteristics
among the dietaries. The CV and CLV diets had higher
contents of the two essential fatty acids, linoleic
and linolenic compared to the BV and SBM diets.
However, the total percentage of sum of these two
fatty acids was ranged for the seven diets from 56.6
g to 57.05g /100 g of FA methylesters. The FA most
abundant in the meat from all legume groups was
oleic acid, the amounts of which were significantly
(P<0.01) different between treatments. The linolenic
acid was higher (P<0.01) in meat from CV lambs than
in meat from SBM, BV and CLV animals. The provision
of modest amounts of grain is more conducive to the
oleic acid synthesis rather than high levels of
grain. In conclusion the use of legume seeds such as
BV, CV and CLV in lamb diets positively affected
intramuscular fatty acid composition.
Keywords:
Autoclaving; Intramuscular fatty acid composition;
Legume seeds; Meat Lamb
|
|
|
|
