Abstract
The effects of dietary linseed cultivars, traditional (Opal, Omega) or the new Linola cultivar with an increased content of linoleic acid, on the performance and chemical composition of lamb meat and liver were investigated. The animals were fed meadow hay and concentrate. The control group received no linseed in concentrate, whereas the experimental groups received 10% crushed linseed of different cultivars. There was no significant effect of linseed, irrespective of cultivar, on daily weight gains of the lambs, feed conversion, dressing percentage and chemical composition of leg muscle and liver. However, significant (P<0.05) changes were shown in the fatty acid profile of meat and liver.
Highlights
Fat in linseed is characterized by a high content of unsaturated fatty acids, which may adversely affect microorganism growth and nutrient utilization in the rumen (Jenkins, 1993)
There was no significant effect of linseed, irrespective of cultivar, on daily weight gains of the lambs, feed conversion, dressing percentage and chemical composition of leg muscle and liver
Market varieties of linseed vary in their fatty acid composition, which may positively affect the performance of lambs and the dietary value of their meat
Summary
Fat in linseed is characterized by a high content of unsaturated fatty acids, which may adversely affect microorganism growth and nutrient utilization in the rumen (Jenkins, 1993). Market varieties of linseed vary in their fatty acid composition, which may positively affect the performance of lambs and the dietary value of their meat. Traditional cultivars have a high content of C , l 8 3 while the new cultivar Linola is higher in C .18 2 and lower in C | g 3 acid (Borowiec et al, 2001). The aim of the present study was to determine the effects of dietary linseed cultivars (traditional ones and Linola) on performance as well as on the chemical composition of meat and liver of lambs.
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