Keywords

Flaxseed, Mutton, Carcass Quality, Meat Quality

Abstract

The purpose of this experiment was to study the effect of dietary flaxseed levels on lamb meat production performance and meat quality and its regulatory mechanism. In this experiment, 32 2-month-old healthy Suffolk (¡á) ¡Á small-tail Han sheep (¡â) f1 lambs were randomly divided into 4 groups, with 8 animals in each group. The diets were experimental treatments, containing 0% (control group), 5%, 10% and 15% flaxseed (dry matter basis). The protein and energy levels of each group were the same, and the experimental period was 60 days. The results show that adding 5% and 10% flaxseed to lamb diets can improve lamb production performance and meat production capacity, improve lamb daily gain weight (p<0.05), carcass quality and feed-to-weight ratio (p<0.01). As the level of added flaxseed increases, the water content in muscle decreases (p<0.01) and the crude fat content increases (p<0.01); the contents of total cholesterol, triglycerides and free fatty acids in the blood increase sequentially, but not significantly. level (p>0.05); lipase activity decreased with the increase in flaxseed addition. Adding 5% to 10% flaxseed improved the quality of lamb meat. With the increase in the amount of flaxseed, the cooked meat rate, intramuscular fat and sarcomere fragmentation index (mfi) were significantly increased (p<0.01). The tenderness of meat is reduced, while the antioxidant capacity of muscle is reduced, but it has no significant effect on muscle color (p>0.05). The addition of flaxseed to the diet increased the contents of pufa (p<0.01), cla (p<0.01) and linolenic acid (p<0.01) in muscle, as well as the ratio of n-3 to n-6 in pufa (p< 0.01). The results suggest that adding 5% to 10% flaxseed to lamb diets can improve growth performance and improve mutton quality by increasing the unsaturated fatty acids in mutton, especially the cla content.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Wu Yanan, Cao Yufeng, Gao Yanxia, Li Qiufeng, Li Yunqi, Li Jianguo  

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