Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat
Open Access
- 8 February 2021
- Vol. 10 (2), 366
- https://doi.org/10.3390/foods10020366
Abstract
The aim of this study was to compare the effects of supplementing marine algae as a source of omega-3 fatty acids (FA) in the diet, mixed in the concentrate or bottle-fed, on intramuscular fat FA composition of lambs with competent reticular groove reflex (RGR). Forty-eight feedlot lambs were distributed in three equal groups: one group did not consume marine algae nor had competent RGR, the second group received a daily dose (2.5%) of algae meal in the concentrate and the last group consumed the same dose of algae meal emulsified in milk replacer and bottle-fed. Marine algae raised the contents of EPA, DPA, and mainly DHA in the intramuscular fat, but the increase was significantly higher when algae meal was administered with a bottle via RGR. This strategy could contribute to improvements in the marketing of lamb meat by optimizing its status as a healthier food.Funding Information
- Ministerio de Ciencia e Innovación (AGL2016-75159-C2-2-R)
This publication has 37 references indexed in Scilit:
- Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samplesMeat Science, 2014
- The impact of supplementing lambs with algae on growth, meat traits and oxidative statusMeat Science, 2014
- Dose–response of supplementing marine algae (Schizochytrium spp.) on production performance, fatty acid profiles, and wool parameters of growing lambs1Journal of Animal Science, 2014
- Growth, feed intake, carcass characteristics, and meat fatty acid profile of lambs fed soybean oil partially replaced by fish oil blendAnimal Feed Science and Technology, 2014
- Comparison of different methods for total lipid quantification in meat and meat productsFood Chemistry, 2008
- Effect of lipid supplements on ruminal biohydrogenation intermediates and muscle fatty acids in lambsEuropean Journal of Lipid Science and Technology, 2007
- Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans‐18:1 IsomersLipids, 2007
- The functioning of the oesophageal groove reflex and comparison of the performance of lambs fed individually and in groupsBritish Journal of Nutrition, 1971
- Studies on the oesophageal groove reflex in sheep and on the potential use of the groove to prevent the fermentation of food in the rumenBritish Journal of Nutrition, 1969
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959