Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples

• Published in: Meat science 2014-06, Vol.97 (2), p.156-163
• Main Authors: Andrés, S., Morán, L., Aldai, N., Tejido, M.L., Prieto, N., Bodas, R., Giráldez, F.J.
• Format: Article
• Language: English
• Subjects: Animal Nutritional Physiological Phenomena; Animals; Antioxidants; Antioxidants - pharmacology; Diet; Dietary Supplements; Fatty acids; Fatty Acids - metabolism; Fatty Acids, Omega-3 - metabolism; Flax; Linoleic Acids, Conjugated - metabolism; Linseed; Lipid Peroxidation; Male; Meat; Meat - analysis; Muscle, Skeletal - metabolism; Plant Extracts - pharmacology; Quercetin; Quercetin - pharmacology; Refrigeration; Seeds; Sheep, Domestic; TBARS
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.02.001

Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) or with linseed (+LS group), both alone or supplemented with quercetin (+QCT group or +LS+QCT group) were used to assess the effects of these dietary supplements on meat quality attributes. After being slaughtered, the longissimus thoracis muscles were used to study the fatty acid (FA) profile in detail, whilst longissimus lumborum slices were stored under refrigerated conditions to determine the lipid stability. Linseed increased the content of highly unsaturated n−3 long-chain fatty acid (20:5n−3; 22:5n−3; 22:6n−3). Interestingly, a significant increment of rumenic acid content (9c,11t-18:2) was observed when this seed was administered together with dietary quercetin. Moreover, the feeding of quercetin resulted in a reduction in the proportion of saturated FA and a decrease in lipid peroxidation of meat when the lambs were fed linseed. In conclusion, from both a nutritional and a commercial (shelf-life) point of view, it may be useful to include a source of quercetin when lambs are fed linseed diets. •Linseed and quercetin were fed to fattening lambs.•Linseed increased the content of n−3 long-chain PUFA and overall trans-18:1.•Quercetin reduced the proportion of saturated fatty acids and lipid oxidation.•Rumenic acid content was increased by the interaction of linseed and quercetin.