Effect of the addition of palmitic acid on fattening performance, carcass and meat quality of sheep

This study aimed to investigate the effect of palmitic acid, added in the diets of finishing male sheep, affecting productive variables, carcass quality and meat. A total of 21 male sheep, cross of the Dorper and Pelibuey breeds, were used and divided into three treatments: control (CON), comprising...

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Bibliographic Details
Published in:Italian journal of food science 2023-10, Vol.35 (4), p.79
Main Authors: Bautista-Ma, Granados-Rivera, Lorenzo Danilo, Maldonado-Jaquez, Jorge Alonso, Arenas-Baez, Pablo
Format: Article
Language:English
Subjects:
Antioxidants
Saturated fatty acids
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Summary:This study aimed to investigate the effect of palmitic acid, added in the diets of finishing male sheep, affecting productive variables, carcass quality and meat. A total of 21 male sheep, cross of the Dorper and Pelibuey breeds, were used and divided into three treatments: control (CON), comprising sheep fed with the base diet; PA3 treatment, in which the diet included 3% palmitic acid; and PA6 treatment, in which the diet included 6% palmitic acid. The addition of 3% palmitic acid in the diet improved productive variables, carcass quality, and modified the antioxidant capacity without affecting the physicochemical characteristics of the meat. Keywords: daily weight gain; fatty acid profile; feed conversion; total antioxidant capacity
ISSN:1120-1770
DOI:10.15586/ijfs.v35i4.2375