Iranian Journal of animal Science

Iranian Journal of animal Science

Effects of of monensin supplementationalone or in combination with Methafix on ruminal fermentation and fatty acids composition of Longissimus Dorsi muscle in Farahani finishing lambs

Document Type : Research Paper

Authors
Mohammad Taghi Alipour 1
Arash Azarfar 2
Ali Kiani 2
Majid Khaldari 3
1 M. Sc. Student, Department of Animal Science, Lorestan University, Iran
2 Associate Professor, Department of Animal Science, Lorestan University, Iran
3 Assistant Professor, Department of Animal Science, Lorestan University, Iran
10.22059/ijas.2017.200821.653425
Abstract
This study was conducted to evaluate the effects of dietary inclusion of monensin alone or in combination with Methafix (a commercial product containing malate and fumarate) on rumen fermentation parameters and fatty acids composition of longissimus dorsi muscle (LD) of Farhani finishing lambs. Twenty four male Farhani lambs (4-6 months old, average body weight 35.9 ± 7.4 kg) were used. The lambs were randomly divided into four groups and individually fed with one of the four dietary treatments; control diet (Control), Control plus 24 mg of monensin/kg of DM (Monensin), control plus 4 g of Methafix/kg DM (Metafix) and Control plus 24 mg of monensin and 4 g of Methafix/kg DM (MonMet). Results showed that Monensin and/or MonMet decreased acetate (P<0.05) but increased propionate in comparision with control (P<0.05). Monensin, Metafizx and MonMetall had higher concentrations of lauric, myristic and margaric acids than control (P<0.05). However, palmitic, stearic and behenic acids content of LD were decreased by dietary supplementation with Monensin and metafix (P<0.05). Dietary treatments had no effect on LM concentrations of all mono-unsaturated fatty acids (except for nervonic acid), eicosatetraenoic, arachidonic, eicosaenoic and α-linoleic acids (P>0.05). However, dietary supplementation with M and ME increased LM concentrations of docosahexaenoic, docosatetraenoic, eicosapentaenoic and omega-3 fatty acids in comparison with control (P<0.05). In conclusion, both monensin and metafix seems to be promising agents for manipulation of rumen fermentation and fatty acid composition of meat in fattening Farahani lambs, however for revealing their functional mechanisms further research is needed.
Keywords
fatty acids composition
volatile fatty acids
di-carboxylic acids
ionophers fattening lamb
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  • Receive Date 15 February 2016
  • Revise Date 28 December 2016
  • Accept Date 17 April 2017