English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/173324
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs

AuthorsGómez-Cortés, Pilar ; Guerra-Rivas, C.; Gallardo, B.; Lavín, Paz ; Mantecón, Ángel R. ; Fuente, Miguel Ángel de la ; Manso, Teresa
KeywordsWine by-products
Lactating ewes
Meat quality
Intramuscular fat
Issue Date2018
PublisherElsevier
CitationFood Research International 113: 36-42 (2018)
AbstractGrape pomace (GP) is an inexpensive natural antioxidant promising as animal feed supplement due to its highcontent of phenolic compounds. In order to evaluate its effect in lactating ewe rations on meat quality and fatcomposition of their suckling lambs, 48 Churra ewes were divided into 4 treatments. All animals were fed aration containing linseed oil (Control) supplemented with Vitamin E or two levels of GP. Lambs were nourishedexclusively by suckling until they were slaughtered. Dietary GP did not generate adverse effects on carcasses orlambs meat quality when compared with Control or Vit-E diets. GP improved the water holding capacity of themeat. In addition, lambs meat FA profile was not nutritionally affected with the diets assayed. Hence, the use ofGP as a dietary supplement in ewe rations would not have negative effects on meat from suckling lambs.
Description7 páginas, 4 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2018.06.052
URIhttp://hdl.handle.net/10261/173324
ISSN0963-9969
E-ISSN1873-7145
Appears in Collections:(IGM) Artículos
Files in This Item:
File Description SizeFormat 
Blanco et al_Hop_R1 (3).doc Embargoed until December 1, 2020243,5 kBMicrosoft WordView/Open    Request a copy
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.