This study evaluated the level of natural tannins from Mimosa tenuiflora hay replacing Brachiaria decumbens cv. Basilisk hay in the diet of lambs on the composition of the carcass tissue, physicochemical properties, fatty acid profile and sensory attributes of lamb meat. A total of 28 uncastrated Santa Ines lambs with initial average body weight (BW) of 28.0 ± 0.5 kg was distributed in a block randomized design with four treatments each [four levels of inclusion of M. tenuiflora hay, providing four different level of tannins at 1.21 (control or without M. tenuiflora hay), 9.3; 17.4 and 25.4 g/kg dry matter (DM) total] and seven replicates. The inclusion of natural tannins from M. tenuiflora hay in the lamb diet resulted in quadratic increases (P <0.05) in DM intake (DMI), slaughter final weight (SBW), average daily gain (ADG), loin cut weight, muscle weight, subcutaneous fat, water holding capacity (WHC), ∑n–6:∑n–3 and polyunsaturated fatty acid (PUFA) ratio. The inclusion of tannins in the lamb diet promoted a linear increase (P <0.05) on subcutaneous fat, intermuscular fat, total fat, fat yield, muscle:fat ratio of the leg cut, C18:1n–9–trans, and enzyme activity of Δ9–desaturase C18:0. The inclusion of natural tannins in the diet promoted a linear reduction (P <0.05) on the FA C17:0, C18:0, ΣSFA, MUFA–trans and thrombogenicity index (TI) and a quadratic reduction on C22:6n–3 (P <0.05) of lamb meat. There was no effect of the inclusion of tannins from M. tenuiflora hay in the diet on tissues weights, pH (24 h), moisture, protein, total lipids, crude ash content, shear force, coloration indexes, cooking weight loss, conjugated linoleic acid (CLA) and sensory attributes of lamb meat. However, meat of the lambs receiving 25.4 g/kg DM of tannin presented a greater (P <0.05) average overall acceptance (7.30) according to the hedonic scale ranging from 1 to 9 and to 9 as extremely like. It is recommended inclusion of M. tenuiflora replacing Brachiaria decumbens hay at 250 g/kg of roughage corresponding to 17.4 g/kg DM of tannins inclusion in the diet of Santa Ines sheep because improves the performance, WHC, overall acceptance, and lipid quality from the reductions in ΣSFA and IT, which are associated with cardiovascular disease risk.

这项研究评估了含羞草干草中天然的单宁酸水平，代替了枯草杆菌。蛇头干草在羔羊饮食中对on体组织的组成，理化特性，脂肪酸谱和羔羊肉的感官属性。总共28只未initial割的Santa Ines羔羊，其初始平均体重（BW）为28.0±0.5公斤，以大块随机设计进行分配，每种处理有4种处理方法[四个水平的M. tenuiflora干草包涵，提供了4种不同水平的单宁1.21（对照或不加ten.flora hay），9.3；总计17.4和25.4 g / kg干物质（DM）]，重复七次。包含来自天竺葵的天然单宁羔羊饮食中的干草导致DM摄入量（DMI），屠宰最终体重（SBW），平均日增重（ADG），腰部减重，肌肉重量，皮下脂肪，持水量（WHC）呈二次增加（P <0.05） ），∑n-6：∑n-3和多不饱和脂肪酸（PUFA）的比率。羔羊日粮中单宁的添加促进皮下脂肪，肌间脂肪，总脂肪，脂肪产量，腿部切开的肌肉：脂肪比例，C18：1n–9– trans和酶活性线性增加（P <0.05）Δ9-去饱和酶C18：0的序列。饮食中添加天然单宁促进了FA C17：0，C18：0，ΣSFA，MUFA-反式和血栓形成指数（TI）的线性下降（P <0.05），而C22：6n-3则呈二次下降趋势（P <0.05）P<0.05）羔羊肉。没有夹杂物的单宁从效果M.草在饮食干草对组织的重量，pH值（24小时），水分，蛋白质，总脂质，粗灰分含量，剪切力，着色索引，烹饪体重减轻，共轭亚油酸酸（CLA）和羔羊肉的感官属性。然而，根据享乐评分从1到9到9的极高比例，接受25.4 g / kg DM单宁的羔羊肉的平均总体接受度更高（P <0.05）（7.30）。推荐包含M. tenuiflora代替Brachiaria decumbens 干草含量为250 g / kg的干草，相当于Santa Ines绵羊日粮中单宁含量的17.4 g / kg DM，因为通过降低ΣSFA和IT可以改善性能，WHC，总体接受度和脂质质量，这与心血管疾病的风险。