Fatty acid composition of intramuscolar fat in Val di Belice lambs. First results in lamb fed with a diet enriched with omega-3 Docosahexaenoic acid

Among the components of the human diet, meat supplies a wide range of nutrients and is a source of fat both as adipose tissue and as marbling within the muscle. The most important characteristics of lipids are the quantity and type of fatty acid (saturated fatty acids and polyunsaturated fatty acids) and the cholesterol concentration. The balance in the diet between omega-3 PUFA formed by alpha-linolenic acid and omega-6 PUFA by linoleic acid, and the ratio is also a risk factor in cancer and coronary heart disease. Ratios less that 4 are strongly recommended. Different amounts of omega-3 fatty acids in protected form from rumen, do make the difference in meat quality of lamb and in particular in fatty acids compounds. Beneficial effect was found in the composition of the longissimus muscle of lamb fed with 7% of omega-3. Deeper studies on this particular topic will strongly affect prevention in medicine and clear pathology. The possibility of taking in protective compounds with food is very important for the human health and even more for diseased persons.