Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds

The aim of the study was to evaluate longissimus muscle quality in lambs fed diets including fish oil (FO), rapeseed oil (RO), carnosic acid (CA) and seleno-compounds. Lambs were fed one of diets: Group I - the basal diet (BD) with 3% RO; Group II - BD with 2% RO and 1% FO; Group III - BD with 2% RO, 1% FO and 0.1% CA; Group IV - BD with 2% RO, 1% FO, 0.1% CA and 035 ppm Se as selenized-yeast; Group V - BD with 2% RO, 1% FO, 0.1% CA and 0.35 ppm Se as selenate. The addition of FO and FO, CA and selenium in the inorganic form was characterized by lowest tenderness and juiciness (P < 0.05). The lowest concentration of fatty acids (Sigma FAs), atherogenic-FAs (A(SFA)) and thrombogenic-FAs (T-SFA) in the muscle was found for Group V (P < 0.05). Experimental diets decreased indexes of A(SFA) and T-SFA in muscle. The lowest ratio (P < 0.05) of n-6polyunsaturated-FAs to n-3polyunsaturated-FAs was obtained for Group III. (C) 2016 Elsevier Ltd. All rights reserved.