FATTY ACIDS PROFILE OF LAMB ON FEEDLOT SYSTEM WITH DIFFERENT PROTEIN AND ENERGY LEVELS AND DIFFERENT SLAUGHTER WEIGHT

Abstract

The objective of the research was to study fatty acids profile of lamb on feedlot system with different protein and energy levels and different slaughter weight. Twenty four males local lamb, aged around 3 – 5 months with body weight of 8.7 – 15.5 kg (CV = 15.01%) were set in a generalized randomized (complete) block design with 4 treatments: P1 (CP 14.48% and TDN 50.46%), P2 (CP 17.35% and TDN 52.61%), P3 (CP 15.09% and TDN 58.60%), and P4 (CP 17.42% and TDN 57.46%). The group of sheep with light weight was slaughtered in the slaughter weight (SW) of 15 kg, the group of sheep with the average weight was slaughtered on the SW of 20 kg, and the group of sheep with the heavy weight was slaughtered on the SW of 25 kg. The ANOVA was used to analyze data and any differences among groups were further tested using Duncan's Multiple Range Tests (DMRT). The result showed that fatty acid of lamb meat on different protein and energy levels were not significantly different (P>0.05), except dokosaheksaenoat (DHA). Palmitic, oleic, klupanodonic and dokosaheksanoic were significantly different (P<0.05). Fatty acid of lamb meat from higher to lower content were oleic (C18:1) = 45.29%, palmitic (C16:0) = 26.75%, stearic (C18:0) = 15.72%, palmitoleic (C16:1) = 4.07%, myristic (C14:0) = 3.29%, linoleic (C18:2) = 3.16%, arakidat (C20:0) = 0.79%, arakidonat (C20:4) = 0.40%, linolenic (C18:3) = 0.17%, eikosedienoic (C20:2) = 0.08%, EPA (C20:5) = 0,08%, klupanodonic (C22:5) = 0.07%, DHA (C22:6) = 0.07%, dan eikosatrienoic (C20:3) = 0.07%. The conclusion of the research showed that fatty acids profile of lamb on feedlot system with different protein and energy levels were similiar, except the higher of dokosaheksaenoat content on P2 (high protein, low energy). The highest content of palmitic was on lamb with 25 kg SW, oleic was on 20 and 25 kg SW, klupanodonic and dokosaheksanoic acids were on lamb with 15 and 25 kg SW. Keywords: Lamb, Protein-Energy Levels, Slaughter Weight, Lamb Meat, Fatty Acids