Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambs

Thirty male Hu lambs (38.95 ± 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (P = 0.019), the pH _24h (P = 0.002), and the cooking loss (P = 0.008). The b* (yellowness, P = 0.039) and the a* (redness, P = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (P = 0.004), gumminess (P = 0.009), chewiness (P = 0.007), and the diameter of muscle fibers (P < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (P = 0.001), the content of α-linolenic acid (ALA, P = 0.003), homo-gamma-linolenic acid (P = 0.034), docosadienoic acid (P = 0.001), and docosahexaenoic acid (DHA, P = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (P < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of Hu lambs.