Good impact of highlands grazing herbs on Fatty Acids Profile, Neutral and Polar lipids, and Antioxidant status of lamb meat from local breed in Algeria

Abstract

Fats provided by animal tissues and products are particularly influenced by animal diet. There is currently an increasing consumer demand for infor-mation on ruminants’ production factors and composition of livestock prod-ucts. To meet these demands, some analytical measurements were carried outpreviously and in the present experiment in order to study the quality of meat lipids. For this purpose, twenty four lambs were allocated in two groups designated (H) and (C), fed grass from pasture and concentrate re-spectively during ninety days. After the slaughter process, samples were tak-en to be analyzed. The main results obtained showed that: The neutral and polar lipids (TG, PL) were higher in meat (H) than meat (C) (p<0.05) respec-tively. The Cholesterol decreased significantly (p<0.01).The meat from (H) showed +52.88% of polyunsaturated fatty acids (n-3 PUFA) (p<0.001). This difference was correlated significantly with antioxidant factors dominating in herbs such as tocopherol, flavonoids polyphenols andmeat enzymes such as catalase and superoxide dismutase obtained analytically. However, the level of malondialdehyde (MDA) was decreased from T60 to T300(p<0.05). Moreo-ver, the n-6 PUFA were less pronounced by half in (H)compared to (C) show-ing (p<0.05), as well as monounsaturated fatty acids (MUFA)and saturated fatty acids (SFA) respectively. In conclusion, the n-6/n-3 and LA/ALA ratios were decreased significantly (3.20vs14.31 and 2.79vs12.08) promoting health benefits. Finally, at fattening, this husbandry system proves to be eco-nomically sustainable, and able to guarantee specifications for resources diversification as organic food improving the competitiveness with conven-tional meat.