Effects of Ewe’s Diet Supplementation with Polyunsaturated Fatty Acids on Meat Lipid Profile of Suckling Lambs

Polyunsaturated fatty acid (PUFA) deposition in lambs’ muscles could be influenced by their mothers’ diet. The aim was to study the profile of acids muscle lambs from ewes supplemented with different sources PUFA achieve a healthier meat for consumer. On day 100 gestation, pregnant grazed on natural grass were divided into three groups (n = 20) and PUFA: Group A: 700 g ration rich PUFA, B: sheep + 20 mL fish oil C: same ration. After parturition, each group subdivided: ten continued diet until end lactation; other fed only grass. values n-3 n-6 alpha-linolenic (ALA), eicosapentaenoic (EPA), docosahexaenoic (DHA), linoleic (LA) arachidonic (AA) analyzed Longissimus lumborum at 90 120 days life. feeding during lactation favorably lipid lamb muscle, increasing concentration ALA, LA, AA, DHA EPA. supplementation and/or improved LA/ALA ratio meat.