Influence of sorghum inclusion in fattening steers diets on health and fatty acids profile of Longissimus dorsi muscle

DORICA VOICU; I VOICU; ANDREEA VASILACHI; R A UTA; T MIHALCEA; RODICA STEFANIA PELMUS

doi:10.56093/ijans.v86i7.59921

Authors

DORICA VOICU National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania
I VOICU National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania
ANDREEA VASILACHI National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania
R A UTA National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania
T MIHALCEA National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania
RODICA STEFANIA PELMUS National Research Development Institute for Animal Biology and Nutrition Balotesti, lfov 077 015 IRomania

https://doi.org/10.56093/ijans.v86i7.59921

Keywords:

Biochemical parameters, Fatty acids, Longissimus dorsi, Sorghum grain, Steers

Abstract

The study was conducted using 21 Romanian Black Spotted fattening steers to determine the effects of sorghum grains on health and fatty acid profile of Longissimus dorsi muscle. The animals were assigned uniformly to 3 groups of 7 steers each, which received different treatments: control (C) received a compound feed without sorghum grains, experimental group (E1) received 15% sorghum grains in the compound feed, while next experimental group (E2) received 25% sorghum grains in the compound feed. To determine the biochemical parameters, blood samples were collected from animals at the end of experimental period. The laboratory analyses conducted on samples of Longissimus dorsi muscle collected from the 3 experimental groups, showed changes in the fatty acid composition. The proportion of saturated fatty acids (SFA) decreased in favour of the unsaturated fatty acids (UFA) with 1.04% in group E2, while the proportion of unsaturated fatty acids increased from 53.00% in the control group to 54.19% in group E2.

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