PSVI-16 - The Essential Oil of Arnica Montana Positively Modulates the Fatty Acid Profile of Lamb Meat

Abstract: Essential oils can modulate ruminal biohydrogenation. Dorper x Santa Inês lambs (n=40; initial BW of 30.3 ± 5.76 kg and 92 ± 9 d old) were assigned to a randomized complete block to evaluate the effect of different levels of arnica montana essential oil (AM) as a feed additive on the fatty acid (FA) profile of the meat. The treatments were: 25 mg of monensin/kg DM (M25); and four monensin-free diets containing 0 (AM0), 450 (AM450), 900 (AM900) and 1350 (AM1350) mg of AM/kg DM. All diets contained 90% concentrate and 10% forage (Coastcross hay). The experiment lasted 90 d, then the lambs were slaughtered and the meat samples were taken to evaluate the fatty acid profile by gas chromatography. The increase in AM promoted a linear reduction (P< 0.05) in the proportion of C17:0, C18:0, C18:1 t11, C22:6 n-3 and the sum of saturated FA (ΣSFA). A linear increase (P< 0.05) in the proportion of C18:2 c9,12, C18:3 n-3, in the sum of polyunsaturated (ΣPUFA) and the sum of the FA of the omega-6 series (Σn-6) when AM was included in the diet. The M25 diet increased (P< 0.05) the proportion of C16:0, C17:0, C18:0 and decreased (P< 0.05) the proportion of C18:2 c9,12, ΣSFA, Σn-6 and the relationship n-6/n-3 compared with AM diets. There was a reduction (P< 0.05) in the proportion of C16:0; C18:3 n-3 and an increase to C18:1 t11 and C22:6 n-3 when AM0 was compared with the M25. The proportions of C12:0; C14:0; C14:1 c9; C16:1 c9; C18:1 c9; C18:1 t9; C18:2 c9, t11; C18:2 t10, c12; C18:3 n-6 e C20:5 n-3 were similar between treatments (P >0.05). The AM positively modulates the FA profile of lamb meat, and the content of 1350 mg/kg DM of AM was the most efficient.