Effect of yeast supplements on selected healthpromoting properties of lamb meat

Stanisław Milewski, Bozena Zaleska, Dariusz Bednarek, Zenon Tański, Przemysław Sobiech, Katarzyna Zabek, Zofia Antoszkiewicz

Research output: Contribution to journalJournal Articlepeer-review

1 Citation (Scopus)


The objective of this study was to determine the effect of yeast preparations on selected properties of meat from suckling lambs. The experiment was conducted on 30 Kamieniec rams divided into three groups: I-control, II and III-experimental. Throughout the 100-day rearing period, the experimental animals were fed diets supplemented with Saccharomyces cerevisiae prebiotics: Inter Yeast S® brewer's yeast in group II, and Biolex®-Beta S in group III. Fat content was determined by Soxhlet extraction. The fatty acid composition of intramuscular fat was determined by esterification followed by gas chromatography analysis. The content of vitamins A and E was determined by liquid chromatography. A significant increase in the content of fat, cholesterol, and vitamin E was noted in the meat of lambs of group II in comparison with control. The fat of animals in group II contained more fatty acids: C14:1, C18:2, C22:6 (P≤0.05), and C18:2 n-6 cis9trans11 (P≤0.01), and less C20:4 (P≤0.01). The fat of animals of group III contained more C18:0 and C22:6 fatty acids (P≤0.05), and less C18:0 (P≤0.05). The fat in this group had also lower concentrations of MUFA (P≤0.05), UFA, and, consequently, a lower UFA/SFA ratio (P≤0.05) in comparison with controls. The yeast-based supplements significantly affected selected health-promoting properties of lamb meat. The applied diet supplements had no significant effect on AI and TI values.
Original languageEnglish
Pages (from-to)315-319
Number of pages5
JournalBulletin of the Veterinary Institute in Pulawy
Issue number3
Publication statusPublished - 2012
Externally publishedYes


  • Cholesterol
  • Fat
  • Fatty acids
  • Lamb meat
  • Lambs
  • Prebiotics
  • Retinol
  • α-tocopherol


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