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Effect Of Feeding Different Linseed Levels On Performance, Blood Biochemical Parameters And Meat Quality Of Lambs

Posted on:2008-04-07Degree:MasterType:Thesis
Country:ChinaCandidate:Y N WuFull Text:PDF
GTID:2143360215981664Subject:Animal Nutrition and Feed Science
Abstract/Summary:PDF Full Text Request
To study the effects of feeding different levels of linseed on performance, meat quality,blood biochemical parameters, thirty-two F1 lambs (two months old) of Suffolk×Small-Tailed Han Sheep were allocated into four groups with eight replicates in each group.Lambs were fed the diet with 0％(control group), 5％, 10％or 15％linseed (DM basis).All the diets were designed to contain similar contents of crude protein and digestibleenergy.The results showed that: 1). Proper level of linseed supplement could increase thedaily weight gain of lambs and decrease the ratio of feed to weight gain, but high level hadno significant effect on the items. Feeding linseed had no effect on dry matter intake (DMI)(P＞0.05). The diet with 5％and 10％linseed increased the daily weight gain of lambs by22.5％and 31.4％, compared with the control group. The ratio of feed to gain of diet with5％and 10％linseed were decreased by 14.50％(P＜0.05) and 26.83％(P＜0.01),respectively. 2) Linseed supplement did not affect crude protein content in the leg muscle,but increased the fat content and decreased the water content (P＞0.05). Compared with thecontrol group(0％), the crude fat content was increased by 36.34％(P＜0.05), 85.15％(P＜0.01) and 122.02％(P＜0.01); and the water contents were decreased by 5.69％(P＜0.05), 9.72％(P＜0.01) and 11.62％(P<0.01) respectively in the leg muscle of lambsfed diet with 5％, 10％or 15％linseed. 3) Diet containing linseed increased the carcassweight, slaughter rate and rib-eye area, especially for diet containing 10％linseed (P＜0.05).Compared with 0％group, the carcass weight, slaughter rate and rib-eye area of lambs feddiet with 10％linseed were increased by 21.16％, 7.44％and 20.49％respectively. Therewas no significant differences of GR among groups (P＞0.05). 4) The contents of totalcholesterol, triglyceride and non-esterified fatty acid (NEFA) were similar among groups(P＞0.05). feeding linseed decreased the lipase activity of blood, especially for diets with15％linseed(P＜0.01). Blood lipase activity of lambs were increased by 40.55％(P＜0.05)and 50.76％(P＜0.01) fed diet with 10％or 15％linseed, comparing with the control group.5) Responses of pH values at 45min and 24h at 4℃storage (P＞0.05) and meat color at d1, d 3 and d 5 were not affected by diets. The cooking loss was decreased by 10.79% ingroup fed with diet containing 15％linseed (P＜0.05) comparing with the control group.Fat content in meat were affected by diet (P＜0.01). Compared with 0％group, the fatcontent in meat of lambs fed diets with 5％, 10％and 15％linseed were increased by 45.66％, 101.29％and 147.91％respectively. There were no significant differences of drip lossamong groups from dayl to day3. In the 5th day, drip loss was the lowest in the controlgroup (P＜0.05). Compared with 0％group, drip loss fed diet containing 15％linseed wasincreased by 13.29％. In the 1st day, there was no significant difference in TBARS valueamong groups. In the 3rd day, TBARS value in the control group was significant lower thanthat fed diet containing 5％, 10％or 15％linseed (P＜0.05). Compared with 0％group,TBARS value of muscle were increased 45.45％, 54.55％and 63.64％, with dietcontaining 5％, 10％and 15％linseed, separately. In the 6th day, TBARS value wasincreased by 74.63％in group with diet containing 15％linseed. From dayl to day5 duringstorage, Increasing linseed level in diet improved the amounts of MFI. At 1st day duringstorage, the amount of MFI in groups fed diets containing 5％and 10％linseed wereseparately increased 31.06％and 42.27％than that of the control group (P＜0.05) and wasincreased 61.29％(P＜0.01) in the group fed diet containing 15％linseed. The amounts ofMFI were increased 21.39(P＜0.05) and 33.77％(P＜0.01) separately in the groups fed dietcontaining 10％and 15％linseed at d 3 during storage. And the amount of MFI wasincreased 24.38％in group fed diet containing 15％linseed at d 5 during storage (P＜0.01).6) Total fat acid content (TFA) had the tend to increase with increasing linseed intake(P＞0.05). Feeding linseed decrease SFA contents(P＜0.01) and increased PUFA contents(P＜0.01),especially n-3 PUFA that mainly as C18:3n-3 and CLA (P＜0.01) in thelongissimus muscle. Compared with the control group, CLA and C18:3n-3 of milk fat in thegroups fed diet containing 5％, 10％and 15％linseed were increased 68.00％, 132.00％,140.00％(P＜0.01) and 250.94％, 339.62％, 360.38％(P＜0.01) respectively. The rate ofPUFA:SFA and n-3PUFA:n-6PUFA in groups fed diet containing 10％and 15％linseedwere significantly increased by 125.22％and 133.07％(P＜0.01) and increased by170.81％and 190.49％(P＜0.01) respectively. EPA and DHA were not detected in themuscle.Above all, feeding diet containing 5％to 10％linseed could improve the performance,the ADG and slaughter rate, and decrease the ratio of Feed: Gain. Linseed could significantmodify meat quality of lamb. The diet containing 5％to 15％linseed had no effect on theprotein content of muscle and the meat color, but could increase fat content and improvethe muscle tenderness. Linseed improved the fat acid profile especially increased theamounts of n-3PUFA and CLA, the ratio of PUFA: SFA and the ratio of n-6PUFA:n-3PUFA.But adding linseed in the diet of lambs showed some negative effects on musclelipid oxidation.
Keywords/Search Tags:linseed, lamb, performance, meat quality, blood biochemical parameters, longissimus muscle, fatty acids profile
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