Effect on the Cholesterol Content of Fresh Lamb of Supplementing the Feed of Awassi ‎Ewes and Lambs with Lactobacillus Acidophilus

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Journal Title, Volume, Page: 
Meat Science Volume 52, Issue 4, Pages 381–385
Year of Publication: 
1999
Authors: 
M.A. Al-Tamimi
Faculty of Graduate Studies, University of Jordan, Amman, Jordan
Current Affiliation: 
Department of Nutrition and Food Processing, Faculty of Agriculture and Veterinary Medicine, An- Najah National University, Nablus, Palestine
W. Lubbadeh
Faculty of Graduate Studies, University of Jordan, Amman, Jordan
M.S.Y. Haddadin
Faculty of Graduate Studies, University of Jordan, Amman, Jordan
R.K. Robinson
Department of Food Science and Technology, The University of Reading, Whiteknights, PO Box 226, Reading, Berkshire RG6 6AP, UK
Preferred Abstract (Original): 

Lactating ewes and their lambs were provided daily with two enteric capsules of a freeze-dried culture of selected strains of Lactobacillus acidophilus (1×109 colony-forming-units/dose), along with their normal diets, for a period of 120 days. Initially, the supplementation had a significant effect on the serum cholesterol levels of the suckling lambs, but the benefit was reduced after weaning. On slaughter at 120 days, the mean cholesterol concentrations in three cuts of lamb meat were reduced by over 20%, and that in the liver by ∼18%. In the Middle East where the consumption of lamb is high, this reduction could be beneficial for the consumer, and it is suggested that the potential value of probiotic cultures in ruminant nutrition merits further attention.