Effect of dietary condensed tannins on lamb intramuscular fatty acids
2007
Vasta, V., Universià di Palermo (Italy). Dottorato di Ricerca in Produzioni Foraggere Mediterranee, Dipartimento S.En.Fi.Mi.Zo | Lanza, M.,Pennisi, P.;Bella, M.;Priolo, A., Universià di Catania (Italy). Dipartimento delle Scienze Agronomiche, Agrochimiche, Sezione di Scienze delle Produzioni Animali
Carob pulp is a source of condensed tannins, molecules able to form complexes with proteins and to inhibit ruminal microorganisms, responsible for dietary fatty acid bio-hydrogenation.The purpose of the present study was to investigate how condensed tannins from carob pulp affect intramuscular fatty acid composition in lamb longissimus dorsi muscle. Eighteen Comisana male lambs, weaned at the age of 60 days, were randomly assigned to one of two treatments: "carob" lambs (nine animals) were fed a diet based on carob pulp, while the remaining nine animals (PEG group) received the same diet as the carob lambs supplemented with polyethylene glycol. Lambs were slaughtered at the age of 105 days. Lower amounts of conjugated linoleic acid, trans vaccenic acid and linolenic acid were found in animals fed the "carob" diet than in lambs fed the same diet supplemented with PEG, while arachidonic acid was found at a higher level in the "carob" group compared to PEG lambs. The CLA-t11C18:1 ratio was lower in intramuscular fat of PEG lambs compared to the "carob" group, while no significant differences were found in total saturated-, mono- and poly-unsaturated fatty acids between treatments. Results suggest that the presence of condensed tannins in carob diet reduces ruminal bio-hydrogenation
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