Macadamia oil and vitamin E for lambs: performance, blood parameters, meat quality, fatty acid profile and gene expression

被引:4
作者
Dias Junior, Paulo Cesar G. [1 ]
dos Santos, Isabela J. [1 ]
do Nascimento, Fabricio L. [1 ]
Paternina, Emiro A. S. [2 ]
Alves, Barbara A. [1 ]
Pereira, Idalmo G. [3 ]
Ramos, Alcineia L. S. [4 ]
Alvarenga, Tharcilla I. R. C. [5 ]
Furusho-Garcia, Iraides F. [1 ]
机构
[1] Univ Fed Lavras, Dept Anim Sci, Lavras, MG, Brazil
[2] Colombian Corp Agr Res, AGROSAVIA, Bogota, Colombia
[3] Univ Fed Minas Gerais, Dept Anim Sci, Belo Horizonte, MG, Brazil
[4] Univ Fed Lavras, Dept Food Sci, Lavras, MG, Brazil
[5] Livestock Ind Ctr, NSW Dept Primary Ind, Armidale, NSW 2351, Australia
关键词
alpha-tocopherol; Fatty acids; Lipid oxidation; Macadamia oil; Meat sensory attributes; Sheep; CONJUGATED LINOLEIC-ACID; FEEDING SYSTEMS; LIPID OXIDATION; FEEDLOT PERFORMANCE; SHEEP MEAT; PALM OIL; BEEF; CARCASS; CHOLESTEROL; TISSUE;
D O I
10.1016/j.anifeedsci.2022.115475
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This study evaluated the effect of dietary supplementation of macadamia oil and vitamin E on lamb's growth, blood parameters, carcass, meat quality and the expression of genes related to lipid metabolism of the Longissimus lumborum muscle. Thirty male lambs Santa Ines x Dorper (22.6 +/- 2.59 kg) were divided into three diets: control (n = 10); macadamia oil (supplementation of 0.1% live weight) (MO) (n = 10) and MO with vitamin E (500 mg/kg DM) (MOVE) (n = 10). Plasma cholesterol increased in lambs fed with MO whereas plasma insulin increased in lambs supplemented MOVE (P = 0.011). Lambs fed with MO reduced dry matter intake (P = 0.002) and improved feed efficiency (P = 0.001) without impairing daily weight gain and carcass charac-teristics (P > 0.05). The use of MO increased the intramuscular fat and consequently improved meat's flavor (P = 0.043) and tenderness (P = 0.027). The inclusion of vitamin E positively re-duces lipid oxidation (P = 0.002). Inclusion of MO in the diet increased C18:3 n3 (P < 0.001) in meat and the expression of the stearoyl-CoA desaturase (SCD1) (P = 0.022) and elongase 6 (ELOVL6) (P = 0.019) genes when associated with vitamin E.
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页数:14
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