The effects of different amounts and types of fat on meat fatty acid composition in sheep

The effect of different fat sources and amounts in diets on the fatty acid composition of meat was estimated in an experiment on 24 lambs. The basal d iet consisting of meadow hay and concentrate (60:40) for control animals wa s supplemented for experimental animals with 6% linseed oil, rape seed oil, or hydrogenated rape seed oil. Feeding Iambs with the 6% addition of linse ed oil, rape seed oil or hydrogenated rape seed oil to the diet had no sign ificant influence on total saturated fatty acid content in meat. The additi on of 10% hydrogenated rape seed oil significantly (P <0.05) decreased the level of miristic acid in meat. Addition of rape seed oil increased (P <0.0 5) the level of stearic acid in comparison with groups that received linsee d or hydrogenated rape seed oil. Statistically significant (P <0.05, P <0.0 1) increases in total n-3 polyunsaturated fatty acids (PUFA) in comparison with the control group were found when rape seed or linseed oils were added to the diet. Rape seed oil also caused a significant (P <0.01) increase in total n-6 PUFA in comparison with groups receiving linseed or hydrogenated rape seed oils. The results obtained in the experiment demonstrate that fe eding lambs diets supplemented with fats of vegetable origin can alter the fatty acid composition of meat, with potential benefits to human health.