title: Effect of dietary soybean oil and antioxidants on fatty acids and volatile compounds of tail subcutaneous and perirenal fat tissues in fattening lambs.
abstract: BACKGROUND
  Fat is the primary source of the volatiles that determine the characteristic flavors of animal products. Because unsaturated fatty acids (UFAs) contribute to changes in flavor as a result of the oxidation process, a feeding trial was performed to investigate the effects of dietary soybean oil or antioxidants on the fatty acid and volatile profiles of the tail subcutaneous (SF) and perirenal fat tissues (PF) of fattening lambs. Thirty-six Huzhou lambs were assigned to four dietary treatments in a randomized block design. The lambs' diets were supplemented with soybean oil (0 or 3 % of DM) or antioxidants (0 or 0.025 % of DM).
  
  
  RESULTS
  Neither soybean oil nor antioxidant supplementation had an effect on lamb growth (P > 0.05). In regard to tail SF, soybean oil supplementation increased the 18:2n6t (P < 0.05) and the total amount of volatile acids, whereas antioxidant supplementation increased the content of C18:2n6c and C18:3n3 (P < 0.05) but had no effect on the volatiles profile. In regard to PF, dietary soybean oil supplementation increased the C18:0 content (P < 0.01); decreased the C18:1 (P = 0.01), C22:1 n9 (P < 0.01) and total UFA (P = 0.03) contents; and tended to decrease the E-2-octenal (P = 0.08), E, E-2, 4-decadienal (P = 0.10), 2-undecenal (P = 0.14) and ethyl 9-decenoate (P = 0.10) contents. Antioxidant supplementation did not affect either the fatty acid content or the volatiles profile in the PF.
  
  
  CONCLUSIONS
  Tail SF and PF responded to dietary soybean oil and antioxidant supplementation in different ways. For SF, both soybean oil and antioxidant supplementation increased the levels of unsaturated fatty acids but triggered only a slight change in volatiles. For PF, soybean oil supplementation decreased the levels of unsaturated fatty acids and oxidative volatiles, but supplementation with antioxidants had little effect on PF fatty acids and the volatiles profile.
authors.affiliation: Laboratory of Ruminant Nutrition, College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 Zhejiang P. R. China ; College of Biological, Chemical Science and Engineering, Jiaxing University, 118 Jiahang Road, 314001 Jiaxing, Zhejiang P. R. China.
authors.forename: Yongjia
authors.initials: Y
authors.lastname: Peng
authors.affiliation: Laboratory of Ruminant Nutrition, College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 Zhejiang P. R. China.
authors.forename: Jiakun
authors.initials: J
authors.lastname: Wang
authors.affiliation: Laboratory of Ruminant Nutrition, College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 Zhejiang P. R. China.
authors.forename: Jia
authors.initials: J
authors.lastname: Lin
authors.affiliation: Laboratory of Ruminant Nutrition, College of Animal Sciences, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058 Zhejiang P. R. China.
authors.forename: Jianxin
authors.initials: J
authors.lastname: Liu
keywords: Aldehydes; Flavor; Oxidation; Unsaturated fatty acids