Dietary antioxidants in lactating ewes: effect on trans-11 of suckling lamb meat

Abstract

The addition of oils rich in polyunsaturated fatty acids (PUFA) in ewes diet is a common strategy to improve milk fatty acid (FA) profile and it could also enhance their suckling lamb meat. Vitamin E is often incorporated into these rations to prevent PUFA oxidation, but it may also influence ruminal biohydrogenation pathways and promote the accumulation of specific intermediates in ruminant fats. The objective of this research was to evaluate whether the supplementation with antioxidants (both natural and artificial) of ovine diet could affect intramuscular trans-18:1 FA pattern of suckling lambs.