Effect of <i>Portulaca oleracea</i> on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs

The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on carcass traits, meat quality and oxidative stability. Using POL in diets, meat colour characteristics were improved. The carcass traits such as weight and yield were improved (p < 0.05) in ration contain POL. The treatments containing POL increased the concentrations of palmitic fatty acids, alpha and gamma-linolenic in meat (p < 0.05). The highest concentration of linoleic acid (C18:2 n-6 trans) was observed in 15% POL treatment. Feeding the POL reduced the malondialdehyde concentration and increased the oxidative stability (p < 0.05). The results showed that POL nutrition had increased the meat quality by increasing oxidative stability, improving properties such as fatty acid composition. All of these properties, along with the increase in beneficial fatty acids in meat, have led to an increase in its nutritional value for human health.