Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Table 3 The effect of the inclusion of different sources rich in proanthocyanidins in lamb’s diet on antioxidant activity, α-tocopherol and fatty acid profile in meat

Source	Dietary inclusion level	Lamb type¹	Lambs growth²	Oxidation, TBARS²	α-tocopherol in meat²	FA profile²	Ref.
Quebracho (Schinopsis balansae)	100 g/kg DM	Suckling	=	↓ (9 d)	↑	↓ SFA	[41, 78]
Sainfoin (Onobrichis vicifolia)	Ad libitum (grazing)	Light	=	↓ (14 d)	↑	↑ CLA ↑ n-3 PUFA ↓ n-6:n-3	[42]
Rockrose (Cistus ladanifer)³	50, 100 and 200 g/kg DM	Heavy	=	↓ (7 d)	↑	↓ n-6 LC-PUFA ↓ n-3 LC-PUFA	[79, 80]
Mimosa (Acacia mearnsii) extract	40 g/kg DM	Heavy	=	= (7 d)	NR	=	[81]
Carob pulp (Ceratonia siliqua)	240 and 350 g/kg DM	Heavy	=	= (6 d)	NR	↑ n-3 PUFA ↓ n-6:n-3	[82]
Quebracho (Schinopsis balansae)	20 and 40 g/kg DM	Heavy	↑⁴	NR	NR	↓ SFA ↑ CLA ↑PUFA⁵	[18]
Sainfoin (Onobrichis vicifolia) silage	350 g/kg DM	Heavy	=	↓ (4 d)	↑	=	[83]

CLA Conjugated Linoleic Acid, LC-PUFA Long Chain Polyunsaturated Fatty Acids (sum of ≥ C20), PUFA Polyunsaturated Fatty Acid, SFA Saturated Fatty Acid, TBARS Thiobarbituric Acid Reactive Substances
¹Suckling is a 30–45 days old lamb with 12–14 kg, light is a 75–90 days old lamb with 22–28 kg, heavy is a > 120 days old lamb with > 35 kg of body-weight at slaughter
²Arrows indicate up (↑) or down (↓) significant values compared to control. The almost equal sign (=) symbolize no change between control and proanthocyanidins-rich diet. TABRS values and days (d) of exposure are expressed
³Effects of the highest dose (200 g/kg DM) vs. 50 and 100 g/kg DM
⁴Only with an inclusion of 20 g/kg
⁵Only with an inclusion of 40 g/kg

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