Fatty acid, chemical, and tissue composition of meat comparing Santa Inês breed sheep and Boer crossbreed goats submitted to different supplementation strategies

Abstract

To compare the fatty acid (FA) composition, and chemical and tissue composition of meat, 24 uncastrated males, 12 sheep of the Santa Inês breed, and 12 crossbred goats (F1 Boer × undefined breed) with the weight of 24.3\u2009±\u20092.38\xa0kg. The animals were distributed in a randomized block design and treatments were arranged in a 2\u2009×\u20092 factorial design, two small ruminant species/breed (Boer crossbreed goat × Santa Inês breed sheep), and two supplementation strategies (energy × protein energy). There was not an interaction between the small ruminant species and the supplementation on average daily gain, tissue composition, chemical composition, or FA profile of the longissimus lumborum muscle. Sheep presented greater weight and yield of fat in the subcutaneous, intermuscular, and total depots than goats, which results in better finishing of the sheep for slaughter. Goat meat presented a lower lipid concentration than sheep meat. The protein-energy supplementation increased oleic acid, ΣUFA, ΣMUFA, hypocholesterolemic/ Hypercholesterolemic index, and enzymatic activity Δ9–desaturase C18 and decreased SFA capric acid in the muscle when compared with energetic supplementation. In Caatinga biome conditions , Boer crossbreed goats meat has a lower concentration of lipids and a healthier FA composition compared with Santa Inês breed sheep because it has a lower SFA and greater PUFA content, which are sources of n− 3 and n− 6, which may contribute to the reduction of blood cholesterol (LDL). In addition, protein-energy supplementation also improved the quality of animal fat compared with supplementation only with the energetic concentrate, regardless of species.