Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids

PAMELA ML LEIVA; ANTONIO FRUTOS; JIMENA LAVANDERA; MELINA S. SIMONCINI; CARLOS I. PIÑA; M. CARLA LÁBAQUE; MARCELA GONZÁLEZ.

Congreso; XXV Working Meeting CSG-UICN; 2022

Polyunsaturated or long chain fatty acid increment in meat for humanconsumption improves both nutritional quality, and consumer perception. Incrementcould be produced by addition of rich sources of fatty acids of omega-3 family (suchas flaxseed or flaxseed oil) to the animal diet. We measured fatty profile in two differentcaiman meat cuts (neck and tail) from animals raised in individual enclosures, fed during30 days with regular diet supplemented with: 10% crashed flaxseed (CF treatment), and10% flaxseed oil (FO treatment). Animals were fed 5 times a week with regular diet (crashedchicken head and dry balanced food 70/30), and one day that food was supplementedwith CF or FO depending on assigned treatment. After 30 days animals were processed,and tissues sampled were obtained (meat cuts from tail and neck). On the other hand,meat (tail and neck) from FO treatment have reduced level C16:0, and increment of C18:1 t10,C22:5n-6, C22:5n-3, C22:6n-3 (DHA), total unsaturated fatty acids, fatty acids of n-3 family,and the ratio n-6/n-3 was reduced. Diet enrichment with flaxseed oil once a week, during30 days has improved omega-3 fatty acid in caiman meat, producing positive effects toconsumers’ health. In order to be implemented in caiman farms, the cost of flaxseed oilis about 20 times more expensive than flaxseeds (but you should need more seeds since10% once a week did not improved meat fatty acid profile), on the other hand it is easier tomanage oil, and you save crashing time and costs