MEAT SCIENCE 2019, 147: 28-36
Effect of dietary neutral detergent fibre source on lambs growth, meat quality and 2 biohydrogenation intermediates
José Santos-Silva ab*; Alexandra Francisco ab; Susana P. Alves bc; Paula Portugal a; Teresa Dentinho ab; João Almeida a; David Soldado d; Eliana Jerónimo de; Rui J. B. Bessa bc
a Instituto Nacional de Investigação Agrária e Veterinária, Fonte Boa, 2005-Vale de Santarém, Portugal;
b Centro de Investigação Interdisciplinar em Sanidade Animal (CIISA), Avenida da Universidade Técnica 1300-477 Lisboa, Portugal;
c Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica 1300-477 Lisboa, Portugal;
d Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL) / Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal;
e Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, 7000 Évora, Portugal;
*Corresponding author, Este endereço de email está protegido contra piratas. Necessita ativar o JavaScript para o visualizar., +351243767300
ABSTRACT
With this trial we have tested the effects of structural and chemical composition of neutral detergent fiber (NDF) of the diet on lambs fatty acid composition of meat andsubcutaneous fat. Twenty lambs, fed with complete diets with low starch and similar NDF content of different origin (ground alfalfa or soybean hulls), were used. Animal performance and product quality were not affected by the treatments. Rumen pH increased and parakeratosis intensity decreased with the level of alfalfa in the diet. Increasing the alfalfa proportion in the diet decreased t10-18:1 (P = 0.023), increased t11-18:1 (P = 0.003) and decreased the t10/t11 ratio according to a quadratic pattern (P=0.020). Chemical composition and structure of the diet´s fibrous fraction influenced the BI pattern of the final product. Forty percent of alfalfa in diet reduced the severity of t10-shift, but other factors should be considered as the forage particle size or the buffering capacity of the diet.
Keywords: Lambs; Neutral Detergent Fiber; meat quality; biohydrogenation; fatty acid; trans10-shift