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REDVET. Revista Electrónica de Veterinaria E-ISSN: 1695-7504 [email protected] Veterinaria Organización España

Sansom Moulim, Carlos Humberto; da Costa Henry, Fábio; Santos Júnior, Alexandre Cristiano; de Azevedo Maia Júnior, Jonhny; Lopes Dias Costa, Ricardo; Madella de Oliveira, Aparecida de Fátima; Quirino, Celia Raquel; Faria-Machado, Adelia F. Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat REDVET. Revista Electrónica de Veterinaria, vol. 18, núm. 10, octubre, 2017, pp. 1-11 Veterinaria Organización Málaga, España

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REDVET Rev. Electrón. vet. http://www.veterinaria.org/revistas/redvet 2017 Volumen 18 Nº 10 - http://www.veterinaria.org/revistas/redvet/n101017.html REDVET - Revista electrónica de Veterinaria - ISSN 1695-7504

Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat Carlos Humberto Sansom Moulim: Instituto Federal do Espirito Santo (IFES), Rod Br 482, Km 47, s/n, Rive, CEP 29520-000, Alegre, ES, Brasil, [email protected] I Fábio da Costa Henry: Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Centro de Ciências e Tecnologias Agropecuárias (CCTA), Avenida Alberto Lamego, 2000, Parque Califórnia, CEP 28013-602, Campos dos Goytacazes, RJ, Brasil, [email protected] I Alexandre Cristiano Santos Júnior: Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Centro de Ciências e Tecnologias Agropecuárias (CCTA), Avenida Alberto Lamego, 2000, Parque Califórnia, CEP 28013-602, Campos dos Goytacazes, RJ, Brasil, [email protected] I Jonhny de Azevedo Maia Júnior: Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Centro de Ciências e Tecnologias Agropecuárias (CCTA), Avenida Alberto Lamego, 2000, Parque Califórnia, CEP 28013-602, Campos dos Goytacazes, RJ, Brasil, [email protected] I Ricardo Lopes Dias Costa: Instituto de Zootecnia, Agência Paulista de Tecnologia dos Agronegócios (APTA), Secretaria de Agricultura e Abastecimento do Estado de São Paulo (SAA), Rua Dr. Heitor Penteado, 56, Caixa Postal 60, CEP 13460-000, Nova Odessa, SP, Brasil, [email protected] I Aparecida de Fátima Madella de Oliveira: Instituto Federal do Espirito Santo (IFES), Rod Br 482, Km 47, s/n, Rive, CEP 29520-000, Alegre, ES, Brasil, [email protected] I Celia Raquel Quirino: Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF), Centro de Ciências e Tecnologias Agropecuárias (CCTA), Avenida Alberto Lamego, 2000, Parque Califórnia, CEP 28013-602, Campos dos Goytacazes, RJ, Brasil, [email protected] I Adelia F. Faria-Machado: Embrapa Food Technology, Avenida das Américas, 29501, CEP 23020-470, Rio de Janeiro, RJ, Brasil, [email protected]

Resumen Este trabajo tuvo como objetivo evaluar la composición química y el perfil de los ácidos grasos de la carne de corderos suplementados con o sin grasa protegida. Se utilizaron 34 corderos, siendo 11 puros de la raza Santa Inés y 23 mestizos ¾ Dorper ¼ Santa Inés, que fueron distribuidos en dos bahías. Se realizaron dos tratamientos: concentrado comercial, sin grasa protegida (Tratamiento 1) y suplementados con grasa protegida (Tratamiento 2). Los tratamientos comenzaron después del destete y tuvieron una duración de tres meses. Se realizaron los análisis de la composición química y del perfil de los ácidos grasos en la carne de los corderos. Los resultados fueron sometidos al

Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat http://www.veterinaria.org/revistas/redvet/n101017/101711.pdf

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REDVET Rev. Electrón. vet. http://www.veterinaria.org/revistas/redvet 2017 Volumen 18 Nº 10 - http://www.veterinaria.org/revistas/redvet/n101017.html

análisis de varianza y las medias comparadas por el test Tukey al 5%. El grupo genético y el tratamiento que los animales fueron sometidos no influenciaron en el contenido de humedad y proteína de la carne de los corderos. El grupo genético influenció en el contenido de extracto etéreo, ya que éste se presentó mayor en el T1 para los mestizos (6,63%), y también influenció en el perfil de los ácidos grasos presentes en la carne de los corderos puros y mestizos. El tratamiento influenció el contenido de cenizas, ya que fue mayor en el T2 para los mestizos (1,80%). El uso de dietas que contienen grasa protegida no interfirió en la calidad físico-química y en el perfil de los ácidos grasos de la carne de ovinos evaluados, sin embargo, los corderos puros presentaron mayores niveles de ácidos grasos deseables, lo que puede considerarse una carne más sana. Palabras clave: ácidos grasos, carne de corderos, composición química, grasa protegida.

Abstract This study aimed at evaluating the chemical composition and profile of fatty acids from the meat of lambs supplemented with or without protected fat. It was used 34 lambs, 11 pure Santa Inês and 23 crossbred ¾ Dorper ¼ Santa Inês, which were distributed in two pens. There were two treatments: commercial concentrate without protected fat (Treatment 1) and concentrate with protected fat (Treatment 2). Treatments began after weaning and lasted three months. Analysis of the chemical composition and profile of fatty acids in the meat of lambs were held. Results were submitted to analysis of variance and the means were compared by Tukey test at 5%. The genetic group and the treatment did not have influence on the moisture and the protein contents from the meat of lambs. The genetic group influenced the lipid content, since it appeared higher in T1 for the crossbreds (6.63%), and also influenced the profile of fatty acids present in the meat of pure and crossbred lambs. The treatment influenced the ash content, since it was higher in T2 for crossbreds (1.80%). The use of diets containing protected fat did not affect the physical and chemical quality and fatty acid profile of the meat of the evaluated lambs, however, pure lambs had higher levels of desirable fatty acids, which can be considered a healthier meat. Keywords: fatty acids, lamb meat, chemical composition, protected fat.

INTRODUCCION Consumer demands regarding the quality to hygiene parameters, health, sensory and characteristics, which have imposed to industry the products that meet those needs. The lamb meat has a high

of meat refer physical-chemical development of nutritional quality,

Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat http://www.veterinaria.org/revistas/redvet/n101017/101711.pdf

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and its chemical composition varies due to several factors such as nutrition, genetics, breeding system, sex, slaughter age and live weight at the slaughter (SANTOS et al., 2009). The content and the profile of fatty acid can be influenced and changed by the diet which the ruminant is submitted. The inclusion of so-called protected fat in the diet has been studied, as they do not suffer from microbial action of the rumen and they accumulate themselves in the carcass, increasing the concentration of unsaturated fatty acids, notably, linoleic and linolenic acids (HOMEM JÚNIOR et al., 2015). These acids are precursors of other polyunsaturated fatty acids (PUFA) omega-6 and omega-3, with longer chain, that cannot be synthesized by the animal bios, but are necessary for their health, and considered as essential fatty acids. Generally, the concentration of lipids in ruminant diets is considered low, 1% to 5% of raw dried, and are present mainly in the form of glycerol esters. Usually, supplementation of diets with protected fat has been adopted, which in addition to providing increased energy, improved feed efficiency, animal performance and consequently enhanced the meat production (HOMEM JÚNIOR et al., 2015). Also, with the manipulation of formulations of feed, it is possible to increase PUFA in the diet, which may reflect in an increase on the proportion of PUFA in the ruminant’s meat and milk (JORGE et al., 2009). The meat of ruminants consumed in the human diet is identified as a food with high cholesterol levels, high saturated fatty acids (SFA) and low levels of unsaturated fatty acids (GARCIA et al., 2008). The use of alternative energy sources in animal feed production has been increasing, which enables the improvement of quantitative and qualitative standards of the carcasses of these animals and gives good results to producers. Thus, the objective of this study was to evaluate the chemical composition and the fatty acid profile of the meat of pure and crossbred lambs supplemented with or without protected fat.

MATERIALS AND METHODS The experiment was conducted in the sheep sector of the Federal Institute of Espírito Santo (IFES) - Campus Alegre-ES. Thirty-four lambs were used, 11 pure breed animals (Santa Inês) and 23 crossbred (¾ Dorper and ¼ Santa Inês), 21 females and 13 males. Animals were castrated at 60 days of age. Before weaning (90 days), animals received orally one anthelmintic dose. In addition, it was applied supplementation with vitamins A, D and E. The lambs were allocated into two pens of 4 x 6 meters in the same shed. After weaning, these animals were randomly assigned to two treatments: 17 lambs, 5 Santa Inês and 12 crossbred (¾ Dorper and ¼ Santa Inês), with control diet (0.4 kg/commercial concentrated lamb) (Treatment Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat http://www.veterinaria.org/revistas/redvet/n101017/101711.pdf

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1); 17 lambs, 6 Santa Inês and 11 crossbred (¾ Dorper and ¼ Santa Inês) with diet consisting of the inclusion of 100g of protected fat + 300g of commercial concentrate (Treatment 2). The animals were submitted to a period of ten days of adaptation, when they received increasing amounts of concentrates with a protected fat and decreasing amounts of the commercial concentrate, reaching the stipulated amount of 0.300kg lamb/day of a commercial concentrate and 0.100kg of supplementation protected fat (Megalac 100®). The diets of treatment 1 and treatment 2 consisted of Tifton 85 hay “ad libitum” in the trough and 0.4 kg of concentrate/lamb/day, divided into two daily feedings at 8am and 4pm, with water and supplied mineral salt ad libitum. The animals were slaughtered when the group reached an average of 180 days. It was conducted all ante-mortem cares, that, in this case, include the rest period, fasting diet and water sixteen hours before slaughter. The slaughter was performed after stunning procedures, respecting the provisions of the Technical Regulation of Methods for Humanitarian Slaughtering of Butcher Animals (BRASIL, 2000) and the Regulation of Industrial and Sanitary Inspection of Products from Animal Origin (BRASIL, 1997). After the exsanguination, it was held skinning, gutting, removal of the feet, and the head and carcass wash. The carcass was divided in half, with the aid of an electric saw, symmetrically along, leaving the tail on the left side. The carcasses were cooled (0.8 ºC of average air temperature and 81.2 % of relative humidity) and the Longissimus dorsi muscles were removed, identified, packaged vacuum in plastic bags and stored in a freezer (-18 °C) to conducting chemical analysis. The muscles were thawed in a conventional refrigerator for 24 hours before performing the analysis. For the chemical composition (moisture, ash, protein and fat) of Longissimus dorsi, muscle samples were taken and subjected to analysis, as proposed by AOAC (2000). The fat was extracted by petroleum ether (3060 °C) in a “Goldfisch” apparatus. Longissimus dorsi muscle samples were taken for further analysis to determine the fatty acid profile. Meat samples were lyophilized in a freezedrier (model Liotop 100, Liobras) and the moisture was determined by weighing before and after the lyophilization. The freeze-dried meat was chopped in blender. The fat was extracted for 16 hours in Soxhlet apparatus using petroleum ether (30-60 °C) as solvent, and used for fatty acid composition analysis (AOCS, 2009). For the analysis of fatty acids, methyl esters were prepared according to Hartman and Lago (1973) in triplicate from each sample and injected once into the chromatograph. Gas chromatography was performed in an Agilent Chemical composition and fatty acid profile of the meat of pure lambs and crossbred supplemented with protected fat http://www.veterinaria.org/revistas/redvet/n101017/101711.pdf

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6890 equipment (Agilent Technologies) fitted with a cianopropylsiloxane capillary column (60 m x 0.32 mm x 0.25 μm, Quadrex). Initial column temperature was set to 100 °C and held for 3 min, increased to 150 °C at 50 °C/min, further increased to 180 °C at 1 °C/min and finally increased to 200 °C at 25 °C/min and held for 15 minutes. Carrier gas used was hydrogen, at 1.4 mL/min (measured at 100 °C). Injection of 1.0 μL of a 2 % dichloromethane solution of the sample was done into an injector operating at 250 °C and split mode (1:50). FID detector was kept at 280 °C. Results were expressed as weight percent (area normalization). Identification of FAME was based on comparison of retention times with those of Nu-chek standards 60, 62, 79, 87, methyl arachidonate (U-71M), methyl trans-vacenato (U-48M), methyl conjugated linoleate (UC-59M), methyl heneicosanoate (N-21M); SIGMA standards trans-vaccenic (486905U) and cis-vaccenic methyl esters; and SUPELCO standards 47792 (mix of linolenic acid methyl ester isomers) and 47791 (mix of cis/trans linoleic acid methyl esters). Data on the chemical composition were evaluated statistically using Analysis of Variance (ANOVA) statistical program Statistical Analysis System (SAS, 2002), in a completely randomized design (CRD) with two treatments and two genetic groups. The profile of monounsaturated fatty acids (MUFA), PUFA, SFA, and conjugated linoleic acid (CLA) were submitted to analysis of variance, which was also applied for contents of omega-6 (ω-6) and omega-3 (ω-3) and the ratio of omega-6/omega-3 fatty acids. There were effects of genetic group and treatment. Statistical analyses were performed using the GLM procedure of SAS (2002). Means were compared by t test at 5% probability. Pearson’s correlations were estimated by the CORR procedure of SAS (2002). RESULTS AND DISCUSSION There was no interaction (P