The effect of hazelnut and hazelnut oil added to lamb concentrated feed on performance, some blood metabolites and fatty acids of carcas and meat

This study was carried out to determine the effects of adding hazelnut and hazelnut oil to concentrate feeds on fattening performance, some blood parameters, carcass and meat fatty acids in lambs. In the experiment, a total of 27 lambs at the age of 3-4 months were divided into three groups with 9 lambs in each. Groups were formed as a control (CT) and by adding 5%hazelnut kernels (HK) and 3%hazelnut oil (HO) to concentrated. Lambs were fed ad libitum with a ration consisting of 85%concentrate and 15% roughage prepared isonitrogenically and isocalorically, and fresh drinking water was provided. The study lasted for a total of 70 days, 14 days of adaptation and 56 days of trial. In the study, there were no statistical differences (p>0.05) between the groups in terms of live weight, daily live weight gain, feed consumption and feed conversion ratio. During the experiment, daily live weight gains were determined as 199.69 g, 200.79 g and 218.05 g in the CT, HK and HO groups, respectively. There were no differences between the groups in blood glucose, total protein, triglyceride, cholesterol, HDL and LDL values (p>0.05). There were no statistical differences with respect to slaughter weight, hot carcass weight, cold carcass weight, and carcass yields (p>0.05). Cold carcass yields were found to be 48.49%, 49.23% and 48.41% in CT, HK, HO groups. Total saturated fatty acid (SFA) levels in M. longissimus dorsi (MLD) meat of lambs did not cause a statistical difference (p>0.05) between the groups. Stearic acid (C18:0), the main saturated fatty acids, was determined as (21.24%, 27.78% and 30.23%) in the CT, HK, HO groups, and the value in the HK and HO groups were found to be higher. Oleic acid (C18:1) was found to be lower in the HK and HO groups, but total (MUFA) did not cause a statistical difference (p>0.05) between the groups. Total polyunsaturated fatty acids (PUFA) were found to be lower in the HK and HO groups (3.90%, 4.14%) than in the CT group (5.67%) (p<0.05). As a result, it was determined that the addition of hazelnut kernels and hazelnut oil to lamb concentrates did not have a negative effect on the fattening performance, some blood parameters and carcass characteristics and meat fatty acids of the lambs.