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Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets onmeat fatty acid profile and lipid oxidation from their milk fed lambs

Gallardo García, Beatríz and Manca, Maria Grazia and Mantecón, Ángel Ruiz and Nudda, Anna and Manso, T. (2015) Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets onmeat fatty acid profile and lipid oxidation from their milk fed lambs. Meat science, Vol. 102 , p. 79-89. ISSN 0309-1740. eISSN 1873-4138. Article.

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DOI: 10.1016/j.meatsci.2014.12.006

Abstract

Forty-eight Churra ewes with their new-born lambs were separated into four dietary treatments: Control (without added fat), LO (with 3% linseed oil), LO-Syn E (LO plus 400 mg/kg TMR of synthetic vitamin E) and LO-Nat E (LO plus 400 g/kg TMR of natural vitamin E). Linseed oil caused an increase in trans-11 C18:1 (VA), trans-10 C18:1, cis-9, trans-11 C18:2 (RA), trans-10, cis-12 C18:2 and C18:3 n-3 (ALA) in milk fat compared to the Control. The addition of vitamin E to the LO diets did not influence significantly the majority of milk fatty acids compared with the LO diet alone. Trans-10 C18:1, VA, RA, trans-10, cis-12 C18:2 and LA levels were higher in intramuscular lamb fat from treatments with linseed oil. No statistically significant differences were observed in these FA due to vitamin E supplementation or the type of vitamin E (synthetic vs. natural). Vitamin supplementation resulted in lipid oxidation levels below the threshold values for detection of rancidity in lamb meat.

Item Type:Article
ID Code:10624
Status:Published
Refereed:Yes
Uncontrolled Keywords:Suckling lamb, fatty acid, milk, meat, linseed oil, vitamin E
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/19 Zootecnica speciale
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:Elsevier
ISSN:0309-1740
eISSN:1873-4138
Deposited On:15 Jan 2015 11:10

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