Supplementation of flaxseed oil and niacinamide to liquid-based diets in improving fatty acid composition and lamb meat quality

Objective: Flaxseed oil (FO) contains high α-linolenic acid (ALA), whereas niacinamide may modulate lipid metabolism; however, their supplementation effects in liquid diets for lambs are limited.This study evaluated the effects of a liquid-based diet supplemented with FO and niacinamide on the growth performance, blood metabolites, carcass characteristics, meat quality, and fatty acid (FA) composition of lambs.Methods: Twenty-seven Garut crossbred lambs were randomly assigned to one of three dietary treatments in a randomized block design (n = 9).The dietary treatments included a control liquid diet (T0), T0 supplemented with 4% FO (T1), and T1 supplemented with 800 mg/kg niacinamide (T2).The feeding intervention lasted 70 days, consisting of a 14-day adaptation period followed by a 56-day experimental period.We evaluated the lambs' growth performances, blood metabolite profiles, carcass characteristics, meat qualities, and FA profiles of their Biceps femoris (BF) muscle.Results: None of the dietary treatments tested significantly affected (p>0.05)dry matter intake, average daily gain, gross energy intake, feed-to-gain ratio (F/G), and blood metabolite profile.This supplementation also had a tendency (p<0.10) to increase dressing percentages and reduce (p<0.05)intramuscular fat (IMF), and increased water-holding capacity (WHC).Moreover, FO alone increased (p<0.05ALA, total n-3 Polyunsaturated fatty acids (PUFA), total PUFA, and the PUFAto-saturated fatty acid (SFA) ratio in meat, while decreasing the n-6/n-3 ratio and thrombogenicity index.Additionally, the dietary supplementation of FO with niacinamide maintained these favorable changes in FA profile.Conclusion: Our study concluded that FO supplementation in liquid diets can improve the nutritional quality of lamb meat through the addition of n-3 in FO.Moreover, supplementing 4% FO with 800 mg/kg niacinamide can reduce IMF and improve WHC without compromising growth performance.

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Publication Details

Journal
Animal Bioscience
Published
2026-10-28
DOI
https://doi.org/10.5713/ab.260656
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
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article

Supplementation of flaxseed oil and niacinamide to liquid-based diets in improving fatty acid composition and lamb meat quality

Nuri Andarwulan, Dewi Apri Astuti, Dilla Mareistia Fassah, Kasita Listyarini et al.
Animal Bioscience
Meat and Animal Product Quality
article

Supplementation of flaxseed oil and niacinamide to liquid-based diets in improving fatty acid composition and lamb meat quality

Nuri Andarwulan, Dewi Apri Astuti, Dilla Mareistia Fassah, Kasita Listyarini, Sulistiani Munggaran, M. Farhan Hilmy Adeliza
article en

Abstract

Objective: Flaxseed oil (FO) contains high α-linolenic acid (ALA), whereas niacinamide may modulate lipid metabolism; however, their supplementation effects in liquid diets for lambs are limited.This study evaluated the effects of a liquid-based diet supplemented with FO and niacinamide on the growth performance, blood metabolites, carcass characteristics, meat quality, and fatty acid (FA) composition of lambs.Methods: Twenty-seven Garut crossbred lambs were randomly assigned to one of three dietary treatments in a randomized block design (n = 9).The dietary treatments included a control liquid diet (T0), T0 supplemented with 4% FO (T1), and T1 supplemented with 800 mg/kg niacinamide (T2).The feeding intervention lasted 70 days, consisting of a 14-day adaptation period followed by a 56-day experimental period.We evaluated the lambs' growth performances, blood metabolite profiles, carcass characteristics, meat qualities, and FA profiles of their Biceps femoris (BF) muscle.Results: None of the dietary treatments tested significantly affected (p>0.05)dry matter intake, average daily gain, gross energy intake, feed-to-gain ratio (F/G), and blood metabolite profile.This supplementation also had a tendency (p<0.10) to increase dressing percentages and reduce (p<0.05)intramuscular fat (IMF), and increased water-holding capacity (WHC).Moreover, FO alone increased (p<0.05ALA, total n-3 Polyunsaturated fatty acids (PUFA), total PUFA, and the PUFAto-saturated fatty acid (SFA) ratio in meat, while decreasing the n-6/n-3 ratio and thrombogenicity index.Additionally, the dietary supplementation of FO with niacinamide maintained these favorable changes in FA profile.Conclusion: Our study concluded that FO supplementation in liquid diets can improve the nutritional quality of lamb meat through the addition of n-3 in FO.Moreover, supplementing 4% FO with 800 mg/kg niacinamide can reduce IMF and improve WHC without compromising growth performance.

Animal Bioscience
IPB University (ID)
Lembaga Pengelola Dana Pendidikan
Zero hunger
Openalex Percentile: Top 15%
Meat and Animal Product Quality
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