PSVI-16 The Essential oil of Arnica Montana Positively Modulates the Fatty Acid Profile of Lamb Meat

Abstract Essential oils can modulate ruminal biohydrogenation. Dorper x Santa Inês lambs (n=40; initial BW of 30.3 ± 5.76 kg and 92 9 d old) were assigned to a randomized complete block evaluate the effect different levels arnica montana essential oil (AM) as feed additive on fatty acid (FA) profile meat. The treatments were: 25 mg monensin/kg DM (M25); four monensin-free diets containing 0 (AM0), 450 (AM450), 900 (AM900) 1350 (AM1350) AM/kg DM. All contained 90% concentrate 10% forage (Coastcross hay). experiment lasted 90 d, then slaughtered meat samples taken by gas chromatography. increase in AM promoted linear reduction (P< 0.05) proportion C17:0, C18:0, C18:1 t11, C22:6 n-3 sum saturated FA (ΣSFA). A C18:2 c9,12, C18:3 n-3, polyunsaturated (ΣPUFA) omega-6 series (Σn-6) when was included diet. M25 diet increased C16:0, C18:0 decreased ΣSFA, Σn-6 relationship n-6/n-3 compared with diets. There C16:0; an t11 AM0 M25. proportions C12:0; C14:0; C14:1 c9; C16:1 t9; c9, t11; t10, c12; n-6 e C20:5 similar between (P >0.05). positively modulates lamb meat, content mg/kg most efficient.