Effects of safflower cake supplementation on growth performances, carcass traits and meat quality of Comisana lambs

Two groups of Comisana lambs (“Safflower cake” and “Control”) were fed ad libitum with pelleted total mixed rations. After a 7-days adaptation period, the diet of the “Safflower cake” group were supplemented with 20% of safflower cake. All the lambs were slaughtered at 96 days of age. Dietary safflower cake did not affect feed intake and growth traits of lambs. The use of safflower ignificantly modify (P<0.05) the fatty acids profile of meat: in particular safflower cake decreased the level of saturated fatty acids (46.74 vs 48.50% respectively for “Safflower cake” and “Control” group) and increased the level of unsaturated fatty acids (53.26 vs 51.40% respectively for “Safflower cake” and “Control” group) in lamb meat. Furthermore, the safflower cake supplementation affected atherogenic index, thrombogenic index and cholesterol level. All these values were significantly lower in meat of lambs fed “Safflower cake“ diet (atherogenic index 0.93 vs 1.02%, P<0.01; thrombogenic index 1.56 vs 1.69%; P<0.05; cholesterol 68.62 vs 77.30 mg/100 g; P<0,05). Results indicate that safflower cake may be successfully used in lamb rations to obtain meat with improved quality in order to protect the consumer health.