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Fatty acid composition of lambs suckling ewes fed with different vegetable oils

AutorManso, Teresa; Bodas, Raúl ; Vieira, Ceferina ; Castro, Teresa; Mantecón, Ángel R.
Palabras claveMeat fatty acids
Suckling lamb
Vegetable oil
Supplementation
Fecha de publicación2009
EditorUniversidad de León
Food and Agriculture Organisation of the United Nations
Centre international de hautes études agronomiques méditerranéennes
Consejo Superior de Investigaciones Científicas (España)
Citación13th Seminar of the FAO-CIHEAM Sub-Network on Sheep and Goat Nutrition: Challenging strategies to promote sheep and goat sector in the current global context, p.82 (2009)
ResumenForty eight Churra ewes were used to study the effects of supplementing diets with 3% of different vegetable oils (linseed oil, L; soya oil, S; olive oil, O) or hydrogenated palm oil (Control, C) on fatty acid composition of suckling lambs covered by the protected geographical indication (PGI) “Lechazo de Castilla y León”. The lambs were suckled by their dams and slaughtered when they reached 11 kg body weight. Samples from intramuscular and subcutaneous fat were taken. Regardless the depot, fat from lambs on groups L, S and O presented lower proportion of saturated fatty acids (SFA). Moreover, O lambs showed greater proportions of monounsaturated fatty acids (MUFA). Soya oil produced an increase in n6/n3 ratio in both depots, and increased PUFA and PUFA/SFA raiio in subcutaneous fat. Linseed oil reduced n6/n3 ratio in both depots, whereas also PUFA and PUFA/SFA ratio were greater in subcutaneous Lipid composition of “Lechazo de Castilla y León” suckling lambs can be modified by supplementing their dams with different oils.
Descripción1 page.-- Contributed to: 13th Seminar of the FAO-CIHEAM Sub-Network on Sheep and Goat Nutrition: Challenging strategies to promote sheep and goat sector in the current global context (León, Spain, oct 14-16, 2009).
URIhttp://hdl.handle.net/10261/24600
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