The effect of rapeseed fed to suckled ewes
on the fatty acid profle of lamb meat

National Research Institute of Animal Production, Department of Animal Genetic and Breeding, Experimental Station Kołuda Wielka, 88-160 Janikowo, Poland

The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland

Meat and Fat Research Institute, Jubilerska 4, 04-190 Warszawa, Poland

Publication date: 2005-06-21

Corresponding author

B. Borys

National Research Institute of Animal Production, Department of Animal Genetic and Breeding, Experimental Station Kołuda Wielka, 88-160 Janikowo, Poland

J. Anim. Feed Sci. 2005;14(Suppl. 1):231-234

DOI: https://doi.org/10.22358/jafs/70520/2005

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KEYWORDS

ewes

ABSTRACT

Two groups of 6 ewes suckling a single ram lamb were fed diets with 75% forage and 25% concentrate. In the experimental group, part of the concentrate was replaced by 150 g full-fat rapeseed. Lambs were slaughtered at 60 days of age and their M. adductor and M. semitendinosus were taken to determine chemical composition and fatty acid profile. The rapeseed supplement changed the fatty acid profile and increased the content of protein, fat and conjugated linoleic acid (CLA) in ewe milk. The changes in milk composition had a beneficial effect on the quality of lamb meat by reducing the content of intramuscular fat and increasing the proportion of unsaturated (UFA), polyunsaturated (PUFA) and n-3 fatty acids.

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ISSN:

1230-1388

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