Determination of the Effects on Meat Quality and Fatty Acids of Different Boron Sources in Akkaraman Lambs

Abstract

In this study, the effects of boron sources such as colemanite, ulexite and etibor-48 supplementation on meat quality and fatty acid composition of Akkaraman lambs weaned at 2.5 months of age were investigated. In the study, 50 single Akkaraman male lambs weaned at the age of 2.5 months were used as animal material. Concentrated containing (17.56% CP and 2600 Kcal/kg ME) and forage (meadow hay) were used as feed material. Colemanite (50.8% B2O2, Ca2B6O11.5H2O), ulexite (43% B2O3, NaCaB5O9.8H2O) and etibor-48 (48%, Na2(OH)2.8H2O) as boron sources were used. The highest protein content of Akkaraman lamb meat was obtained from C and S groups, and the lowest in L group (P<0.05), and there was no significant difference between the groups in terms of ether extract. The ash content of the meats was lowest in the L group (P<0.05). While the Ca level in meat was lowest in L and E groups (P<0.05), P and Water holding capacity (WHC) were found to be high in S and C groups (P<0.05). The Mg content was lowest (P<0.05) in the S group, the B content of the meat was the same in all groups. Among fatty acids, caproic acid in E group, stearic acid in L group, cis-8,11,14-eicosatrienoic acid in U, E and S groups was highest (P<0.05) and the lowest in L group, followed by C group (P<0.05). While oleic acid was numerically higher in C group than other groups, Linoleic acid was found to be low in the L group. Numerically increment was determined in terms of linoleic acid, Tricosanoic acid and Palmitoleic acid in boron groups. The highest a* value in Akkaraman lamb meat was determined in the U group, and there was no difference between the groups in terms of b*, c* and L* values. A numerical increase in b* and L* values in boron groups was determined compared to the S group. While hue value was highest in C, E and L groups and, was lowest in U group (P<0.05). The use of different boron sources in the ration did not have a significant effect on the flexibility, hardness and WBSF properties of meats. However, the addition of boron such as C, U and E to the ration caused a numerical decrease in WBSF.