January 2011, Volume 5, No.1 (Serial No.32) [601452]

January 2011, Volume 5, No.1 (Serial No.32)
Journal of Agricultural Science and Technology, ISSN 1939-1250, USA
The Influence of Forage/Concentrate Ratio and Full Fat
Soya By-Pass Supplementation on the Fatty Acids
Profile from the Carcase of Fatting Lambs
D. Mierlita1, C. Pascal2, St. Daraban3, F. G. Lup1 and C. Maerescu1
1. Department of Animal Scienc e, University of Oradea, Orade a City, Magheru Blvd, Romania
2. University of Agricultura l Sciences and Veterinary Medi cine Iasi, Iasi 700489, Romania
3. University of Agricultural Sc iences and Veterinary Medicine Cl uj-Napoca, Cluj-Napoca 400372, Romania
Received: March 11, 2010 / Accepted: June 3, 2010 / Published: January 15, 2011.

Abstract: There was organized a 2×2 factorial type experience in which it has been aimed th e influence of forage/concentrates ratio
and the effect of supplementing the ratio with full fat soya by-pass (FFS) on th e production performance and carcass fatty acid profile
of fattening lambs. 32 Tsigai lambs were divided into 4 groups and were fed with 2 different di ets regarding the forage/concent rates
ratio (35/65 and 65/35, on a DM basis), cont aining or not 5% FFS (full fat soya treate d with formaldehyde 12.5%). Including FFS in
diet and the ratios rich in concentrates determ ined a significant improveme nt in weight gain ( P<0.01), in the degree of food recovery
and in fatty acid profile from the carcass. It has been significantly increased ( P<0.01) the weight of polyunsaturated fatty acids
(PUFA) from intramuscular fat (longissi mus dorsi-LD and femoral biceps-FB) and the deposit fat (subcutaneous-SC and
perirenal-PR) and decreased the proportion of saturated (SFA) and monounsaturated fatty acids (MUFA). Most significant
differences were record ed about PUFA from Omega-3 series (C18: 3 n-3, EPA C22: 3 n-3, DPA and DHA) and CLA isomers
(conjugated linolenic acid: C 18:2 C9, t11+C 18:2 t10, C12). The be st profile of fatty acids, considered in light of the influe nce on
human health (high concentration of Omega 3 fatty acids and CLA and low in SFA) was established in LD, for lambs fed with diets
high in concentrates and which contained FFS (HC/S). Key words: Forage/concentrate ratio, full fat soya by -pass, PUFA Omega 3 and CLA, lambs.

1. Introduction
Nutritional quality of alimentary animal products is
a very important parameter, especially, regarding the link between food and human health, a vital area of research today. International medical scientific world believes that dietary fats, and especially those of animal origin, are responsible for certain diseases, especially those of cardiovascular nature and those associated with obesity [1]. However, the research
initiated by HU [2] have shown that PUFA include a

Corresponding author : D. Mierlita, Ph.D., research fields:
nutrition and feeding ruminants, manipulatie digestion and
improve the quality anim al products, using alternative forages
and supplements to improve th e sustainability of animal
production. E-mail: [anonimizat]. special category of fats called Omega-3 fatty acids and
CLA (or fatty acid Omega 7), which are essential for developing and maintaining a healthy human body (they ensure the development of nerve cells in children, prevent and treat cardiovascular diseases, protect and keep the integrity of vascular endothelium, prevent obesity and they have anticancer and antioxidant potential, etc.). They have to be provided
by food as they are not synthesized in the human body, especially CLA, which is present only in milk and meat from ruminants (cattle, sheep, goats), this result in the hydrogenation processes of linoleic acid by rumen microorganism [3]. Due to the positive effect of Omega 3 fatty acids and CLA on the human body,

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
68
foods rich in these acids are included in “functional
foods” category.
Nutritional factors (nature of fodder, type and
structure of food ratio, supplement of fats from food and their degree of saturation), besides the direct influence they have on the bioproductive performances, they have a major importance in manipulating the structure and the content in Omega 3 fatty acid and CLA of fats of animal origin [4-6].
The main objective of this study involves the
influence of the report forage/concentrate ratio and FFS supplementation on pr oduction, structure and
content of Omega-3 fatty acids and CLA in muscle tissue (intramuscular fatty acid: LD and FB) and adipose fat (SC and PR) at suckling lambs under intensive fattening. Secondly, it was established the influence of different feeding systems of lambs under intensive fatting on the production and consumption performance, and, also, on the quality of carcass and obtained meat.
2. Materials and Methods
2.1 Animals
Research was conducted on a herd of 32 male
lambs, average body weight 15.44±1.24 kg, aged 70-78 days (immediately after weaning) that belong to the Tsigai race, divided into 4 experimental randomized, corresponding to four types of single feed mixtures made in the study.
2.2 Diets
The 4 experimental diets differed in terms of
forage/concentrate ratio and full fat so ya by-pass (FFS)
supplementation (diet composition expressed as the percentage of DM) (Table 1):
(1) A diet with high concentrate and no FFS
(HC/NS), made up of mixed fodder (65%), natural ground hay (25%), and alfalfa hay (10%);
(2) A diet with high concentrate and with FFS
(HC/S), made up of mixed fodder (60%), FFS (5%),
natural ground hay (25%), and alfalfa hay (10%); (3) A diet with low concentrate and no FFS
(LC/NS), made up of mixed fodder (35%) and alfalfa hay (65%);
(4) A diet with low concentrate and with FFS
(LC/S), made up of mixed fodder (30%), FFS (5%)
and alfalfa hay (65%).
The structure has mixed fodder such as: corn grain,
triticale meal, soybean meal, sunflower meal, minerals and vitamins different percentage for the two phases of growth. Integral soybean which had been
previously treated with 12.5% formaldehyde to avoid
the splitting of protein and rumen fat, and promote their use in the rennet and duodenum by splitting enzyme that is more efficient [7]. The ratio energy density was of 1.0-1.15 UNC/kg DM in the case of the mixtures based on concentrations (65% out of DM)
and of 0.9-0.95 UNC/kg DM in the case of those
based on forage (65% out of DM) while the energy-protean report was varying between 5.3-6.8 and 4.8-5.7 respectively, corresponding to the two growth stages [8].
Food was given ad libitum with feed mixtures of
single isonitrogenous for different growth stage (90
days) and finishing stage (20 days).
2.3 Experimental Design
In accordance with the objectives, an experiment of
2×2 factorial types was organized: two different relationships between forages (F), and concentrated (C)
(ratio F:C was 35:65 and 65:35 respectively), each of the two types of single feed mixtures containing or not FFS the rate of 5% by weight . For each diet there have
been used 8 animals. Each experimental period lasted
one week and was preceded by an adaptation period of two weeks, meant to let the rumen microbes get accustomed to the changed diet.
2.4 Body Weights and Fatty Acid Analysis
Within the growing-fattening period, the main
bioproductive indicators were registered, and at the
end of experiments, slaughterers for control were carried

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
69

Table 1 The structure and nutritional value of feed single mixtures used.
The report forage/concentrate
(F :C ) Growth phase (90 days) Finishing phase (20 days)
35:65 65:35 35:65 65:35
HC/NS HC/S LC/NS LC/S HC/NS HC/S LC/NS LC/S
(a) Composition (% of DM)
– Natural ground hay 25 25 – – 25 25 – –
– Alfalfa hay 10 10 65 65 10 10 65 65 – Mixed fodder * 65 60 35 30 65 60 35 30
– FFS – 5 – 5 – 5 – 5
Total 100 100 100 100 100 100 100 100
(b) Nutritional characteristics
– UNC/kg DM 1.00 1.02 0.90 0.91 1.14 1.15 0.95 0.96
– CP (% of DM) 18.7 19.1 18.8 19.3 16.5 16.8 16.7 17.0
– PDIN (g/kg DM) 118 123 110 116 106 112 104 110 – PDIE (g/kg DM) 104 106 88 91 101 103 87 90
Energy Density/kg DM 1.0 0.9 1.15 0.95
Energy-protein ratio 5.3 4.8 6.8 5.7
* Combined fodder structure and nutritional characteristics
(a) Structure (%)
– corn grain 45.5 53.5
– triticale meal 20.0 20.0
– soybean meal 20.0 12.0 – sunflower meal 10.0 10.0
– minerals and vitamins 4.5 4.5
(b) Nutritional characteristics
– UNC/kg DM 1.35 1.41
– CP (%) 20.33 17.31
– PDIN (g/kg DM) 146.6 127.3
– PDIE (g/kg DM) 121.7 116.7
FFS: Full fat soya by-pass; HC/N S: a diet with high concentrat e and no FFS; HC/S: a diet with high concentrate and with FFS;
LC/NS: a diet with low concentrate and no FFS; LC/S: a diet with low concentrate and with FFS; UNC: (feed unit)=1481 kcal (6.2
MJ) net energy; DM=dry matter; CP: crude protein; PDI: protein di gestible in the intestine in the diet levels rumen-degradable
energy (PDIE) and N (PDIN).

out, using 4 individuals for each lot, in order to
establish the main slaughterhouse indices, the carcass quality and profiling fatty acids obtained from muscle and adipose tissue.
Sampling to determine fatty acids profile of muscle
and adipose tissue was 24 hours after slaughter. Longissimus dorsi muscle (LD) was harvested from
lombar and the pulp sample was harvest for analysis from muscle femoral biceps (BF). Subcutaneous fat
(SC) was taken from the lumb area and from perirenal (PR) area was harvested fat storage.
Samples were kept at a temperature of -20 ℃ until
isolating the fats as described by Folch method [9]. Fatty acid methyl ester (FAME) from the triglyceride fraction was obtained using the standard FIL-IDF methylation procedure (1999). To determine the fatty acids content, total lipid extract was etherified with methanol saturated with hydrochloric acid for 2 hours at 80 ℃ in closed tubes. Methyl esters were extracted
in petroleum ether: benzene (8:1), purified and

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
70
separated and identified isot hermal for methyl esters
by gas chromatography with an gas chromatographer
HP 5890 II/5972 GC-MSD coupled with mass spectrophotometer. The fatty acids were indentified by comparing the retention times of peaks with those of methyl ester standards. The content of each FAME
was expressed as a percentage of total FAME.
2.5 Statistical Analysis
All productive effect data and laboratory results
were statistically processed and interpreted using the “t” test and they were presented as mean values, beside the significance of differences caused concentrate level (C), the pr esence of full fat by-pass
soya (S), and the effect of interaction level concentrate×FFS (C×S). Ov erall differences between
treatment means and interaction for level of concentrate and FFS were cons idered to be significant
for P<0.05.
3. Results and Discussion
3.1 Feedlot Performance and Carcass Characteristics The type of food defined by structure (forage:
concentrate ratio) and FFS supplementation,
respectively energy density and energy-protein ratio of single mixtures feed caused difference between the four groups of fattening lambs subjected in the performance of production and marketing of food (body weight evolution and the average daily weight gain, consumption trends and the extent of recovery of the food) (Table 2), carcass quality (carcass structure and commercial tissue) (Tables 3 and 4).
As regards the influe nce of ratio forage:
concentrated food, the indice s of slaughter and carcass
quality can be judged by the trend that a low energy density of food has lead to a decrease in slaughter, the surface of the eye muscles; the weight of fat in the
structure carcass tissues, in exchange the muscular proportion increased. The amount of storage fat (SC and pelvic fat) and the thickness of SC fat increased, but it had an uneven distribution on the surface carcass where many areas with visible meat are present. At the end of the experimental period (110
days), the highest body weight have been noted to lambs

Table 2 Evolution of the main i ndices of production and consumptio n during the experimental period.
U.M. Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
Body mass (kg):
Initial
Growth (90 days)
Finishing (20 days)
kg
kg
kg
15.31
35.11
38.83
15.68
36.50
40.31
15.37
31.45
34.67
15.43
33.88
37.38
NS
**
**
NS
*
*
NS
NS
NS
Average daily growth
– growth phase
-the phase of finishing
-average (110 days)
g
g
g
219.97
186.10
213.81
231.42
190.70
224.10
178.59
160.90
175.37
204.50
177.69
199.62
**
*
**
*
NS
*
*
NS
NS
Daily consumption (110 days)
-feed
-UNC
-PDI
kg
–
g
1.392
1.54
160.9
1.367
1.52
165.8
1.457
1.42
158.8
1.427
1.38
160.6
Specific consumption (110 days):
-feed
UNC
-PDI
kg
–
g
6.51
7.20
751.9
6.10
6.85
739.5
8.31
8.09
905.3
7.15
7.03
818.2
-Concentrate
-Forage kg
kg 4.24
2.27 3.97
2.13 2.91
5.40 2.50
4.65
Diets1: HC/NS-high concentrate and no FFS. HC/S-high concentrate and with FFS; LC/NS-low concen trate and no FFS; LC/S-low
concentrate and with FFS; UNC (f eed unit)=1481 kcal (6.2 MJ) net energy; DM =dry matter; CP-crude protein; PDI-protein
digestible in the intestine; C-effect of the concentration pro portion of S-whole full fat soya by-pass effect; C×S-effect of
interaction between the proportion of concentrates and the presence of fu ll fat soya by-pass.
*, ** significant at the 0.05 and 0.01 probability levels, respectively; NS = not significant ( P>0.05). (The same as below.)

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
71
Table 3 The influence of food type and FFS the main indices of slaughter-house.
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
The average weight at slaughter ( kg) 38.41 40.00 34.71 37.05 ** * NS
Carcass/chassis weight (kg) 17. 41 18.44 15.22 16.51 ** * NS
Edible internal organs weight (kg) 2.43 2.66 2.06 2.18 NS NS NS
Carcass yield (%) 46.52 47. 64 44.51 45.52 * NS NS
Commercial yield (%) 51.65 52. 75 49.78 50.44 * NS NS
Eye muscle area (cm2)
– 5-6 intercostal space
– 12-13 intercostal space
7.641
14.389
7.881
14.522
6.941
13.543
7.315
13.827
*
*
NS
NS
NS
NS
The weight of body/chassis parts:
– gigot chop %
– Chump %
– Class II -%
– Class III -%
33.57
17.72
33.3
15.41
33.04
17.63
33.48
15.85
33.52
17.81
33.07
15.60
33.39
17.67
33.17
15.77
NS
NS
NS
NS
NS
NS
NS
NS
NS
NS
NS
NS
Diets1: HC/NS-high concentrate and no FFS; HC/S-high concentrate and with FFS; LC/NS-low concen trate and no FFS. LC/S-low
concentrate and with FFS; C-effect of the concentration proportion of S-whole full fat soya by-pass effect; C×S-effect of
interaction between the proportion of concentrates and the presence of fu ll fat soya by-pass.

Table 4 The influence of the feeding type and of the addition FFS on tissue structure (jigou and chop) and fat distribution in
carcase (%).
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
The proportion of tissues:
– musculature
– bone
– fat 60.28 62.25 63.00 64.15 ** * NS
19.41 19.04 19.49 19.68 NS NS NS
17.41 15.67 14.39 13.88 *** NS NS
Subcutaneous fat 11.67 10. 14 9.20 9.03 *** NS NS
Pelvic fat 3.94 3.46 3.72 3.15 NS * NS
Fat cover (mm) 3.79 3.21 2.46 2.22 *** NS NS
The uniformity of tallow
distribution coverage Carcass covered with fat. but above
the back and prior train remain
uncovered areas Carcass easily covered with fat.
flesh visible almost everywhere – – –
The colour of coverage tallow white white yellowish white yellowish white – – –
FFS-full fat soya by-pass. Diets1: HC/NS-high concentrate and no FFS; HC/S -high concentrate and with FFS; LC/NS-low
concentrate and no FFS; LC/S-low concentrate and with FFS; C-eff ect of the concentration proportion of S-whole full fat soya
by-pass effect; C×S-effect of interaction be tween the proportion of concentrates and the presence of full fat soya by-pass.

that were fed with ration in which the ratio of forage:
concentrate was 35:65. While in the concentrated
structure soya full fat treated with aldehyde formaldehyde at a rate of 5% (HC/S) (40.31 kilograms /head) participated, but they have recorded the highest consumption of concentrates to one kilograms in weight gain (4.24 kg concentrates/kg increase, namely by 45.7% higher than the ration with low energy density). The incorporated FFS in food caused a
radical improvement in weight gain and degree of recovery of fodder. 3.2 Fatty Acid Composition
Out of the data presented in Tables 5 and 6, it may
be noted that saturated fatty acids generally have a relatively high proportion in fats structure from muscle tissue. They are represented, in particular, by palmitic acid (C16:0) and stearic acid (C18:0); fats from m. longissimus dorsi (LD) showing a degree of
saturation higher than those of m. femoral biceps (FB).
The rations rich in concentrates, namely those with high energy density and the presence of FFS soya

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
72

Table 5 The influence of feedin g type on fatty acid profile of m. longissimus dorsi (LD) (% of total fatty acids identified).
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
Fat (% of D.M.) 19.17 20. 28 16.63 19.96 ** * NS
Total SFA
– C 16:0
– C 18:0 43.84
22.08
14.39 40.13
20.19
15.21 47.92
26.24
16.22 45.78
24.76
17.71 **
**
* *
NS
NS NS
NS
NS
Total MUFA
– C 16:1
– C 18:1 36.47
1.09
30.86 35.40
1.36
33.74 37.35
1.22
29.71 35.89
1.40
31.18 NS
NS
NS NS
NS
* NS
NS
*
Total PUFA
Total PUFA n-3
C 18:3 n-3
C 20:5 n-3. EPA
C 22:3 n-3 C 22:5 n-3 DPA
C 22:6 n-3 DHA
Total PUFA n-6 19.69
5.16
1.90
1.03
0.44 0.56
1.23
12.99 24.47
6.70
2.38
1.42
0.47 0.62
1.81
15.80 14.73
3.56
1.13
0.78
0.35 0.40
0.90
10.41 18.33
5.12
2.12
1.10
0.41 0.38
1.11
12.24 ***
**
**
*
NS *
*
** *
***
**
NS
NS NS
*
** *
*
NS
NS
NS
NS
NS
*
– C 18:2 n-6
– C 20:2 n-6
– C 20:4 n-6 9.21
0.60
3.18 11.71
0.83
3.26 7.24
0.49
2.68 8.53
0.96
2.75 **
*
NS *
*
NS **
NS
NS
CLA2 1.54 1.97 0.76 0.97 *** * NS
n-6/n-3
SFA/MUFA
MUFA/PUFA 2.51
1.20
1.85 2.36
1.13
1.44 2.92
1.28
2.03 2.39
1.27
1.95 *
*
NS *
NS
NS NS
*
NS
Diets1: HC/NS-high concentrate and no FFS. HC/S-high concentrate and with FFS; LC/NS-low concen trate and no FFS; LC/S-low
concentrate and with FFS; UNC (f eed unit)=1481 kcal (6.2 MJ) net energy; DM =dry matter; CP-crude protein; PDI-protein
digestible in the intestine; C-effect of the concentration pro portion of S-whole full fat soya by-pass effect; C×S-effect of
interaction between the proportion of concentrates and the pr esence of full fat soya by-pass; SFA=Saturated fatty acids.
MUFA=Monounsaturated fatty acids. PU FA = Polyunsaturated fatty acids.
CLA2 : conjugated linoleic acid (C 18:2 c9. t11+C 18:2 t10. C12).

caused a decrease in the proportion of SFA in favour
of PUFA ones.
The feeding type did not alter essentially the
MUFA from muscle tissue, however, they have shown a clear downward trend in their share for the lots fed with low energy density rations (especially in the m.
FB) or if there was FFS in the food.
The rations with high energy density as well as
those containing FFS in thei r structure (HC/S) have
provided a higher proportion of PUFA in muscle fat. The differences are statistically assured. In comparison, PUFA had a higher weight in m. FB than
in m. LD (Fig. 1).
The most significant differe nces were recorded in
the Omega 3 fatty acids series (C18:3 n-3. EPA. C22:3 n-3. DPA and DHA), and CLA (C18:2 c9. t11. C18:2 T10. C12). The largest amount of Omega 3 fatty acid was found in muscle tissue derived from lambs fed with the highest concentrate ration (report
forage/concentrate ratio: 35/65) and containing FFS
(HC/S) (6.70% to 7.65% of the total identified fatty acids) and the lowest proportion of Omega 3 fatty acid occurred in the lot fed with rations of low concentrate (report forage/concentrate ratio: 65/35) without FFS
(LC/NS) (3.65% to 3.71%). A similar development was recorded for CLA, meaning that the largest amount of CLA has been recorded in muscle tissue derived from ratio HC/S (1 .9% to 2.41%) and the
lowest in those coming from ratio LC/NS (0.76% to 1.30%). If Omega-3 fatty acid concentration did not show noticeable differences between the two examined muscle tissue (LD and FB), the proportion of CLA was found to be higher in m. FB for all ratio.
Thus, the highest concentration of CLA in the m. LD
was 1.97% (if HC/S), while in m. FB was 2.41% (if
HC/S).

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
73

Table 6 The influence of feeding type on fatty acid profile of m. femoral biceps (FB) (% of total fatty acids identified).
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
Fat (% of DM) 17.74 48.06 13.98 15.78 ** * NS
Total SFA
C 16:0
C 18:0 36.22
20.15
12.50 35.32
18.48
14.29 44.51
21.80
20.19 40.89
20.39
17.66 ***
NS
*** *
*
** *
*
*
Total MUFA
C 16:1
C 18:1 37.21
1.97
27.48 31.36
1.60
24.66 34.93
2.17
31.66 31.77
1.95
28.30 *
NS
* **
NS
* NS
NS
*
Total PUFA
Total PUFA n-3
C 18:3 n-3
C 20:5 n-3. EPA
C 22:3 n-3 C 22:5 n-3 DPA
C 22:6 n-3 DHA
Total PUFA n-6 26.57
6.10
2.83
0.70
1.30 1.19
0.08
18.45 33.32
7.65
3.93
1.03
1.28 1.26
0.15
23.26 20.56
3.71
1.71
0.21
0.97 0.77
0.05
15.55 27.34
6.84
3.47
1.06
1.27 0.93
0.11
19.08 **
**
**
*
NS **
**
** **
**
***
NS
NS *
**
** **
NS
*
NS
NS
NS
NS
NS
– C 18:2 n-6
– C 20:2 n-6
– C 20:4 n-6 12.62
0.97
4.86 16.38
1.14
5.74 11.45
0.62
3.48 14.47
0.54
3.80 *
NS
* **
NS
* *
*
*
CLA2 2.02 2.41 1.30 1.42 ** NS NS
n-6/n-3
SFA/MUFA
MUFA/PUFA 3.02
0.97
1.40 3.04
1.13
0.94 4.19
1.27
1.70 2.79
1.28
1.16 **
*
* **
NS
* NS
*
NS
Diets1: HC/NS-high concentrate and no FFS; HC/S-high concentrate and with FFS; LC/NS-low concen trate and no FFS; LC/S-low
concentrate and with FFS; UNC (feed unit)= 1481 kcal (6.2 MJ) net energy; DM=dry matter; CP-crude protein; PDI- protein
digestible in the intestine; C-effect of the concentration pro portion of S-whole full fat soya by-pass effect; C×S-effect of
interaction between the proportion of concentrates and the pr esence of full fat soya by-pas s; SFA=Saturated fatty acids;
MUFA=Monounsaturated fatty acids; PU FA=Polyunsaturat ed fatty acids.
CLA2: conjugated linoleic acid (C 18:2 c9. t11+C 18:2 t10. C12).

02468
H C / N SH C / SL C / N SL C / S
Omega 3 LD CLA – LD
Omega 3 FB CLA – FB 00.511.522.5
HC/NS HC/S LC/NS LC/S
Omega 3 SC CLA – SC
Omega 3 PR CLA – PR
Fig. 1 Influence of forage/concentrate ratio and FFS supplemen tation on content Omega 3 fatty acid and the CLA of muscle
and fat tissue.

The best ratio between Omega 6 and Omega 3 (n-6
/n-3), treated as an important criterion for assessing the quality of fat in human dietary, was generally recorded for lambs within the lambs fed with the high energy density rations (report forage/concentrate ratio: 35/65) and especially when there was FFS in the
ration structure (HC/S).
In comparison with muscle tissue, deposit fat (SC
and PR) is characterized by a higher content in SFA
and MUFA (particularly PR fat) and proportionally by

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
74
lower content in PUFA and especially Omega-3
fatty acid series (Fig. 1, Tables 7 and 8), similar
issues were reported in research conducted by Santos-Silva [10]. The in fluence of food energy
density and respectively the incorporation of FFS in the ratio structure had a similar influence on the profile of fatty acid from fat deposit, as with fats
from muscle tissue.
The highest concentration of Omega 3 fatty acids
found in fat derived from lambs fed by ration with the highest concentrate a nd containing FFS (HC/S)
(1.77% to 2.06% of total identified fatty acids), and the smallest proportion of Omega 3 fatty acid occurred in the batch fed rations with low energy density and
containing not FFS (LC/NS) (1.09% to 1.51%). The
CLA had a similar evolution, meaning that the largest amount of CLA was registered in fat derived from ratio HC/S (0.90% to 1.63%) and the lowest in those coming from ratio LC/NS (0.70% to 0.76%). n-6/n-3 ratio has generally a similar trend as in muscle tissue, specifically mentioning that the SC fat of human nutrition is more favourable compared with that recorded in PR fat.
We have obtained result that are consistent with and
supported by the scientific point of view of the conclusions reached by other authors who had studied

Table 7 The influence of diet on fatty acid prof ile of subcutaneous fat depot (lombar region) (%).
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
SFA 47.96 47.06 51.70 48.50 * NS *
MUFA 46.20 45.70 43.39 45.79 * NS *
PUFA:
PUFA n-3
PUFA n-6
CLA2
n-6/n-3
MUFA/PUFA 5.84
1.77
2.91
1.16
1.64
7.91 7.24
2.06
3.55
1.63
1.72
6.31 4.91
1.51
2.70
0.70
1.79
8.83 5.71
1.66
3.09
0.96
1.86
8.02 *
*
NS
**
*
* **
*
**
*
NS
NS **
*
NS
*
NS
NS
Diets1: HC/NS-high concentrate and no FFS. HC/S-high concentrate and with FFS; LC/NS-low concen trate and no FFS; LC/S-low
concentrate and with FFS; UNC (f eed unit)=1481 kcal (6.2 MJ) net energy; DM =dry matter; CP-crude protein; PDI-protein
digestible in the intestine; C-effect of the concentration pro portion of S-whole full fat soya by-pass effect; C×S-effect of
interaction between the proportion of concentrates and the pr esence of full fat soya by-pas s; SFA=Saturated fatty acids;
MUFA=Monounsaturated fatty acids; PU FA=Polyunsaturat ed fatty acids.
CLA2: conjugated linoleic acid (C 18:2 c9. t11 + C 18:2 t10. C12).

Table 8 The influence of diet on fatty ac id profile of the perirenal fat depot (%).
Diets1Signification
HC/NS HC/S LC/NS LC/S C S C×S
SFA 44.43 45.43 48.40 53.35 ** * **
MUFA 48.51 46.67 46.18 47.15 * * NS
PUFA:
PUFA n-3
PUFA n-6
CLA2
n-6/n-3
MUFA/PUFA 7.06
1.52
4.71
0.83
3.09
6.87 7.90
1.77
5.23
0.90
2.95
5.91 5.42
1.09
3.57
0.76
3.27
8.52 6.20
1.43
3.90
0.87
2.72
7.60 *
*
*
NS
NS
** NS
*
*
NS
NS
* *
NS
**
NS
NS
**
Diets1: HC/NS – high concentrate and no FFS ; HC/S-high concentrate an d with FFS. LC/NS – low concentrate and no FFS;
LC/S-low concentrate and with FFS; UNC (feed unit)=1481 kcal (6.2 MJ) net ener gy; DM=dry matter; CP-crude protein;
PDI-protein digestible in the intestine; C- effect of the concentration proportion of S-whole full fat soya by-pass effect; C×S- effect
of interaction between the proportion of concentrates and th e presence of full fat soya by-pa ss; SFA=Saturated fatty acids;
MUFA=Monounsaturated fatty acids; PU FA=Polyunsaturat ed fatty acids.
CLA2: conjugated linoleic acid (C 18:2 c9. t11+C 18:2 t10. C12).

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
75

the factors that can influen ce the fatty acid profile in
fattened lambs’ case [11-14].
Good source of CLA are beef and mutton,
especially those heads of cattle and sheep on pasture
since they contain significantly higher quantity of CLA compared to animals fed concentrated food. Meat and milk products of animals on pasture can contain 300-500% more CLA compared to cattle fed
diets consisting of 50% of hay and silage and 50%
concentrated feed. In general, forage food contains higher concentration (18:3) of linolenic acid, whereas linoleic 18:2 is contained mainly in cereals and seeds [15]. Feeding a basal diet as protected canola seed supplement (6% of DM), the Omega 3 fatty acid can
be increased while lowering the ratio of n-6/n-3
content in lamb meat to an extent that could affect nutritional value, and the economic value of meat [16]. Despite hydrogenation process in the rumen, it has been shown that pasture feeding increases the concentration of Omega 3 fatty acids, compared to
grain feeding [17]. T. Popova [18] found that lipids of
grazing lambs contained relatively more linolenic acid, with a lower n-6/n-3 ratio than the concentrate fed lambs.
Highly concentrated diets that reduce the ruminal
pH could limit the extent of biohydrogenation in the rumen, ultimately allowing the passage for more SFA to the small intestine for absorption and incorporation into tissues [19]. M. Enser [20] compared the fatty
acid composition of the muscle in lambs, beef and
pork, and noted differences not only between ruminants and non-ruminants but also between beef and lamb. Beef presented smaller levels of the C18:2 and C18:3 fatty acid, but larger levels of the C16:0, C16:1, C18:1 and C20:4 fatty acids, in relation to
other kinds of meat, and had intermediate values of
the C18:0 acid. This value was close to the value found for non-ruminant and lower than the lamb value. It was observed that the n-6/n-3 ratio is smaller in ruminant meat (lamb. 1.3 and beef 2.1) than in non-ruminant (7.2).
4. Conclusions
The ratio of concentrates and supplementing the
died of fattening lambs with full-fat soya, protected from browning fermentation, influence the weight gain, the degree of food recovery, the quality of carcass and also, the fatty acid profile from intramuscular fat (LD and FB) and deposit fat (SC and PR).
Diets high in concentrates and also supplementing
them with SFF led to the im provement of production
performances (weight gain, degree of food recovery), carcass quality (increased surface of muscle mesh LD, carcass tissue structure was improved by increasing the proportion of muscle and loss of deposit fat) and fatty acid profile.
In the way, the proportion of SFA and MUFA had
decreased and PUFA ratio increased, from which the highest growth was recorded by fatty acids of Omega-3 series (C18:3 n-3, EPA, C22:3 n-3 DPA and DHA) and by CLA isomers (conjugated linoleic acid: C 18:2 C9. t10 t11+C 18:2. C12). Highest concentration of Omega 3 fatty acids and CLA was recorded in lambs fed with CH/S ratio, rich in
concentrates and containing full-fat soya by-pass. Compared to the muscle tissue, the deposit fat (SC and PR) had a higher content of SFA and MUFA (especially PR fat) and lower in PUFA. But died had the same influence on the profile of fatty acids as in the case of intramuscular fat.
The best profile of fatty acids, considered in light of
the influence on human health, respectively high
concentration of Omega 3 fatty acids and CLA and
low in SFA, was established in LD, for lambs fed with HC/S ratio, rich in concen trates and containing FFS.
Acknowledgments
Our gratitude for the National Centre of the
Program’s Management and the National University Research Council which provided financial support for our researches through the National Program for

The Influence of Forage/Concentrate Ratio and Full Fat Soya By-Pass Supplementation on the Fatty
Acids Profile from the Carcase of Fatting Lambs
76
Researches. Developing and Innovation (PN II type
IDEAS. project 679).
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