![]() ![]() More specifically, chia seeds modify the fatty acid composition of the fat of finishing pigs, where lower proportions of palmitic, stearic and arachidic acids are found with chia seed treatments. Some studies that have used chia seeds in diets for domesticated animals have focused on the modulation of the fatty acid profile. The majority of work in this regard has been performed on monogastric animals such as poultry and rabbits only a few works have focused on ruminants. In previous studies, chia seeds have been supplemented in diets for livestock to increase the omega-3 content and to reduce the risk of cardiovascular diseases. Peiretti and Gai pointed out that chia seed oil is rich in n-3 PUFAs (64.1 g/100 g of total fatty acids) and also contains phenolic compounds, mainly quercetin and kaempferol, which act as strong antioxidants. The seeds are rich in lipids (35%) and omega-3 fatty acids, protein (18%) and fiber (23%). These seeds are rich in omega-3 fatty acids (α-linolenic acid), contain soluble and insoluble fibers and proteins, as well as containing minerals and antioxidants. Ĭhia seeds ( Salvia hispanica L.) are native to the central valleys of Mexico and Northern Guatemala since the Mayan and Aztec ages, chia seeds have been considered an important staple crop used as a foodstuff. Furthermore, chia seeds also provide a rich source of n-3 PUFAs. Several studies have been conducted with vegetable oils such as linseed, canola, rapeseed and flaxseed rich in n-3 PUFAs to modify the fatty acid profiles of lamb meat. Consequently, dietary manipulation strategies such as the inclusion of oilseeds in diets have been used to enhance the FA profile of sheep meat for human consumption. To avoid this, the modulation of fatty acid profiles in meat in order to reduce the SFA content can be approached via high stearoyl-CoA desaturase (SCD) activity to increase the synthesis of n-3 PUFAs, which could help to prevent cardiovascular diseases in humans. However, it has been evidenced that some SFAs and trans-MUFAs negatively affect blood lipid profiles and are associated with an increased risk of coronary events. Although dairy and meat contain high levels of SFAs, they also provide a source of monounsaturated fatty acids (MUFAs) and PUFAs that have beneficial properties for human health. ![]() thoracis.Ĭurrently, red meat is an important dietary component in Western countries and is typically low in n-3 fatty acids and high in SFA and n-6 fatty acids. In conclusion, chia seed supplementation did not increase meat production or other biometric parameters however, it modified the fatty acid profile in L. The fatty acid profile of the meat tended to decrease the SFA (stearic acid) and increase MUFA (oleic acid) ( p < 0.0001) when chia seeds were added to the lamb diets. Initial and final bodyweights, such as the dry matter intake, did not display differences. The total weight gain and average daily gain displayed significant differences ( p < 0.05). In addition, an analysis of the fatty acid composition was carried out in the muscles ( Longissimus thoracis). At the end of the experiment, the animals were slaughtered and the weights of the hot carcasses and non-meat components were registered. The weights of the individual lambs were recorded every 14 days. ![]() Three finishing diets were designed with the inclusion of 0, 50 and 100 g dry matter chia seeds and divided among the animals ( n = 6). ![]() Animals were kept in individual pens with water and feed provided ad libitum. Eighteen male Rambouillet lambs with a bodyweight of 25 kg were used. The aim of this work was to supplement a diet with chia seeds ( Salvia hispanica L.) based on the requirements of finishing lambs for meat, and to analyze biometric parameters and fatty acid profiles in meat. ![]()
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