The meat production chain, while seeking to reduce production costs, has been demanding in terms of quality, with growing consumer concern regarding the benefits and harms that meat can bring to health. In this sense, the composition of ruminant fat has been a concern for the community in general, due to it being mostly composed of saturated fatty acids (SFA), Supplementary sources of polyunsaturated fatty acids (PUFA) in the diet of ruminants are being researched, especially long-chain ones, such as those present in some species of marine microalgae; however, these fatty acids are susceptible to oxidation, and the use of an antioxidant is recommended, like vitamin E. Given the above, the objective of this work was to evaluate the concentrations and relationships of fatty acids in the meat of Ile de France lambs fed with marine microalgae meal (Schizochytrium sp.) and vitamin E. Newly weaned (n = 32), 60-d-old, intact Ile de France breed lambs, with body weight (BW) = 20.0 kg were randomly distributed into four treatments: CO: control diet; FA: diet with 4% seaweed meal; VE: diet with 1,000 mg of vitamin E; or FAVE: diet with 4% seaweed meal and 1,000 mg of vitamin E. The lambs were slaughtered at 35 kg BW and their meat was evaluated regarding the fatty acid profile, to then obtain concentration and relationships of fatty acids in lamb meat. The data were evaluated in a completely randomized design, with four treatments and eight replications, with the means of the analysis of variance compared using the Tukey test, with 5% significance. A greater (P < 0.01) AGS and decreased AGI concentration were observed in the VE diet (51.47 and 48.53%, respectively), the greatest (P < 0.01) AGI and monounsaturated (AGMI) concentrations, were observed in the CO diet, with 53.63 and 45.14%, respectively. The concentration of PUFA in the FA treatment was greater (P < 0.01) in relation to the VE treatment and like the others (Table 1). The Σn–6 was greater in the CO treatment (7.44%) and less in the VE (4.22%), whereas the Σn–3 was 9.6 times greater (P < 0.01) in the FA treatment (4. 04%) in relation to CO (0.42%), the AVEF treatment exhibited the second greatest values (2.63%), followed by VE (0.49%). The n-6:n-3 ratio was 14 times less (P < 0.01) in the FA treatment (1.24) compared with CO (17.71), the second least value was in the FAVE (1.64), in the VE treatment, a ratio of 8.61 was observed. Seaweed flour from the genus Schizochytrium potentially increases concentration of n-3 in lamb meat and greatly reduces the n-6:n-3 ratio, resulting in a healthier food. Vitamin E, combined or not with a source of PUFA, does not bring benefits in terms of the fatty acid profile.

中文翻译：

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PSIX-25 用海洋微藻粉 （Schizochytrium sp.） 喂养的羊肉和维生素 E 脂肪酸的和关系


肉类生产链在寻求降低生产成本的同时，对质量的要求也越来越高，消费者越来越关注肉类对健康的好处和危害。从这个意义上说，反刍动物脂肪的组成一直是社区普遍关注的问题，因为它主要由饱和脂肪酸 （SFA） 组成，正在研究反刍动物饮食中多不饱和脂肪酸 （PUFA） 的补充来源，尤其是长链脂肪酸，例如存在于某些海洋微藻物种中的那些;然而，这些脂肪酸容易氧化，建议使用抗氧化剂，如维生素 E。鉴于上述情况，这项工作的目的是评估用海洋微藻粉 （Schizochytrium sp.） 和维生素 E 喂养的法兰西岛羔羊肉中脂肪酸的浓度和关系。新断奶 （n = 32）、60 d 龄、完整的法兰西岛品种羔羊，体重 （BW） = 20.0 kg，被随机分配到四个处理中： CO： 控制饮食;FA： 含 4% 海藻粉的饮食;VE：含有 1,000 毫克维生素 E 的饮食;或 FAVE：含有 4% 海藻粉和 1,000 毫克维生素 E 的饮食。以 35 公斤体重屠宰羔羊，并评估其肉的脂肪酸谱，然后获得羊肉中脂肪酸的浓度和关系。数据在完全随机的设计中进行评估，有 4 个处理和 8 个重复，使用 Tukey 检验比较方差分析的平均值，具有 5% 的显着性。在 VE 饮食中观察到较高的 （P < 0.01） AGS 和 AGI 浓度降低 （分别为 51.47 和 48.53%），在 CO 饮食中观察到最高的 （P < 0.01） AGI 和单不饱和 （AGMI） 浓度，为 53。分别为 63% 和 45.14%。与 VE 处理相比，FA 处理中 PUFA 的浓度更高 （P < 0.01） 和其他处理一样（表 1）。Σn-6 在 CO 处理中较高 （7.44%），在 VE 中较低 （4.22%），而 Σn-3 在 FA 处理中 （4. 04%） 相对于 CO （0.42%） 高 9.6 倍 （P < 0.01），AVEF 处理表现出第二高的值 （2.63%），其次是 VE （0.49%）。FA 处理 （1.24） 的 n-6：n-3 比率比 （1.24） 低 14 倍 （P < 0.01），第二少的值在 FAVE （1.64） 中，在 VE 处理中，观察到 8.61 的比率。裂殖壶菌属的海藻粉可能会增加羊肉中 n-3 的浓度，并大大降低 n-6：n-3 的比例，从而获得更健康的食物。维生素 E，无论是否与 PUFA 的来源结合，都不会在脂肪酸构成方面带来好处。