<abstract xmlns="http://www.w3.org/1999/xhtml">

<p> The objective of this study was to determine the effect of yeast preparations on selected properties of meat from suckling lambs. The experiment was conducted on 30 Kamieniec rams divided into three groups: I - control, II and III - experimental. Throughout the 100-day rearing period, the experimental animals were fed diets supplemented with <italic>Saccharomyces cerevisiae</italic> prebiotics: Inter Yeast S® brewer's yeast in group II, and Biolex®-Beta S in group III. Fat content was determined by Soxhlet extraction. The fatty acid composition of intramuscular fat was determined by esterification followed by gas chromatography analysis. The content of vitamins A and E was determined by liquid chromatography. A significant increase in the content of fat, cholesterol, and vitamin E was noted in the meat of lambs of group II in comparison with control. The fat of animals in group II contained more fatty acids: C14:1, C18:2, C22:6 (P≤0.05), and C18:2 n-6 <italic>cis9trans11 </italic>(P≤0.01), and less C20:4 (P≤0.01). The fat of animals of group III contained more C18:0 and C22:6 fatty acids (P≤0.05), and less C18:0 (P≤0.05). The fat in this group had also lower concentrations of MUFA (P≤0.05), UFA, and, consequently, a lower UFA/SFA ratio (P≤0.05) in comparison with controls. The yeast-based supplements significantly affected selected health-promoting properties of lamb meat. The applied diet supplements had no significant effect on AI and TI values.</p>
</abstract>

The objective of this study was to determine the effect of yeast preparations on selected properties of meat from suckling lambs. The experiment was conducted on 30 Kamieniec rams divided into three groups: I - control, II and III - experimental. Throughout the 100-day rearing period, the experimental animals were fed diets supplemented with Saccharomyces cerevisiae prebiotics: Inter Yeast S® brewer's yeast in group II, and Biolex®-Beta S in group III. Fat content was determined by Soxhlet extraction. The fatty acid composition of intramuscular fat was determined by esterification followed by gas chromatography analysis. The content of vitamins A and E was determined by liquid chromatography. A significant increase in the content of fat, cholesterol, and vitamin E was noted in the meat of lambs of group II in comparison with control. The fat of animals in group II contained more fatty acids: C14:1, C18:2, C22:6 (P≤0.05), and C18:2 n-6 cis9trans11 (P≤0.01), and less C20:4 (P≤0.01). The fat of animals of group III contained more C18:0 and C22:6 fatty acids (P≤0.05), and less C18:0 (P≤0.05). The fat in this group had also lower concentrations of MUFA (P≤0.05), UFA, and, consequently, a lower UFA/SFA ratio (P≤0.05) in comparison with controls. The yeast-based supplements significantly affected selected health-promoting properties of lamb meat. The applied diet supplements had no significant effect on AI and TI values.

Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat

University of Warmia and Mazury in Olsztyn

Internal Diseases Unit, University of Warmia and Mazury in Olsztyn

Department of Animal Nutrition and Feed Science

Journal of Veterinary Research

{"article-title":"Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat"}

The objective of this study was to determine the effect of yeast preparations on selected properties of meat from suckling lambs. The experiment was conducted...

Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat

Publié en ligne: 17 janv. 2013

Pages: 315 - 319

DOI: https://doi.org/10.2478/v10213-012-0056-7

Mots clés
lambs, prebiotics, lamb meat, fat, fatty acids, cholesterol, retinol, α-tocopherol

This content is open access.

Effect of Yeast Supplements On Selected Health-Promoting Properties of Lamb Meat

Publié en ligne: 17 janv. 2013

Pages: 315 - 319

DOI: https://doi.org/10.2478/v10213-012-0056-7

Mots cléslambs, prebiotics, lamb meat, fat, fatty acids, cholesterol, retinol, α-tocopherol

This content is open access.

Mots clés
lambs, prebiotics, lamb meat, fat, fatty acids, cholesterol, retinol, α-tocopherol