Effect of Dietary N-6 and N-3 Fatty Acid Sources on the Quality and Fatty Acid Profile of Longissimus Muscle in Goat Kids

The aim followed in this study was to investigate the effects of soybean oil (high in C18:2 n-6, an omega-6 fatty acid) and fish oil (high in EPA 20:5 n-3 and DHA 22:6 n-3, omega-3 fatty acids) on meat quality and on the fatty acid profiles in goat kids. Twenty-four male kids were allocated through stratified randomization and on the basis of body weight (19.43±1.2 kg) into three equal groups. Each group received one of three dietary treatments as follows: control (PO), Soybean Oil (SO) or Fish Oil (FO). Forage/ concentrate ratios in the diets were 30/70 with all the three diets being isonitrogenous and isocaloric, but containing different oil sources. Palm-oil (high in 16:0 a saturated fatty acid), soybean oil and fish oil were supplemented at 2% DMI to CO, SO and FO diets, respectively. After being fed for 12 weeks, kids were slaughtered, longissimus muscle was sampled out, and then meat quality and fatty acid profiles recorded. The acidity (PH) water holding capacity, colour, shear force and sensorial attributes were not affected by treatments. However, inclusion of soybean oil in the diet increased C18:3, C18:2 and P/S ratios in intramuscular fat (P<0.001). Fish oil increased the proportions of C20:5 n-3 and C22:6 n-3 while C20:4 n-6 and n-6/n-3 ratios in the intramuscular fat (P<0.001). The results demonstrated that supplementation of either soybean or fish oil at 2% DM can affect the intramuscular fatty acid profile in kids.