The meat chemical quality of lamb’s longissimus dorsi muscles with addition of saponified animal and vegetable oil in the ration

Abstract

The meat quality characteristics were influenced by the chemical quality of the meat. This study aimed to observe the effect of saponified animal oil (lemuru fish oil: LFO) and vegetable oil (palm oil: PO) addition in the ration on the chemical quality of lamb meat on Longissimus dorsi. Twelve male local lamb were randomly divided into 3 ration treatments; P0: control ration (40% king grass: 60% concentrate), P1: 40% king grass + 57% concentrated + 3% saponified LFO and P2: 40% grass king + 57% concentrate + 3% saponified PO. Each treatment consisted of 3 replications. The observed variables were the chemical quality of meat (moisture, fat, protein and cholesterol). The data obtained were analyzed by analysis of variance and real difference test between treatments. The results showed that the use of LFO and PO has no significant effect (P>0.05) on the chemical quality of meat (moisture, fat, protein and cholesterol). It can be concluded that the use of saponified animal and vegetable oil cannot improve the chemical quality of lamb meat.