Abstract
ABSTRACT This research was carried out to determine the effects of vitamin E supplementation on inter‐ and intramuscular fatty acid composition in meat of Awassi lambs. Lambs were divided into two groups, control (CG) and experimental (VG), at the beginning of the fattening period. The CG and VG lambs were fed the same concentrate and hay. The VG also received a supplement of 45 mg vitamin E (DL‐α tocopheryl acetate) per lamb per day for the 75‐day fattening period prior to slaughter. After slaughtering, carcasses were stored at 4 0.5C for 24 h. Then, M. longissimus dorsi (LD) muscles were excised from carcasses, and the intra‐ and intermuscular fats from LD muscles were used as study material. Results showed that vitamin E supplementation had no significant effect on fatty acid composition in intra‐ and intermuscular fats (P < 0.05). Fatty acid content in intramuscular fats were different than those in intermuscular fats (P < 0.01) except for lauric (C12), linoleic (C18:2) and linolenic (C18:3) acids (P < 0.05). Total saturated fatty acids in the intramuscular fats were lower than in intramuscular fats (P < 0.01). In addition, the majority of fatty acids, both intramuscular and intermuscular, in Awassi lambs were oleic (C18:1), palmitic (C16 and stearic (C18) acids.
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