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Título

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

AutorGallardo, B.; Manca, M. G.; Mantecón, Ángel R. ; Nudda, A.; Manso, Teresa
Palabras claveSuckling lamb
Fatty acid
Milk
Meat
Linseed oil
Vitamin E
Fecha de publicación2015
EditorElsevier
CitaciónMeat Science 102: 79- 89 (2015)
ResumenForty-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. © 2014 Elsevier Ltd.
Descripción11 páginas, 6 tablas, 2 figuras.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2014.12.006
URIhttp://hdl.handle.net/10261/112506
DOI10.1016/j.meatsci.2014.12.006
ISSN0309-1740
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