English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/97998
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples

AuthorsAndrés, Sonia ; Morán, Lara ; Aldai, Noelia ; Tejido, María L. ; Prieto, Nuria ; Bodas, Raúl ; Giráldez, Francisco Javier
KeywordsFatty acids
Issue DateJun-2014
CitationMeat Science 97(2) : 156-163 (2014)
AbstractThirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) or with linseed (+ LS group), both alone or supplemented with quercetin (+QCT group or + LS + QCT group) were used to assess the effects of these dietary supplements on meat quality attributes. After being slaughtered, the longissimus thoracis muscles were used to study the fatty acid (FA) profile in detail, whilst longissimus lumborum slices were stored under refrigerated conditions to determine the lipid stability. Linseed increased the content of highly unsaturated n-3 long-chain fatty acid (20:5n-3; 22:5n-3; 22:6n-3). Interestingly, a significant increment of rumenic acid content (9c,11t-18:2) was observed when this seed was administered together with dietary quercetin. Moreover, the feeding of quercetin resulted in a reduction in the proportion of saturated FA and a decrease in lipid peroxidation of meat when the lambs were fed linseed. In conclusion, from both a nutritional and a commercial (shelf-life) point of view, it may be useful to include a source of quercetin when lambs are fed linseed diets.
Description8 páginas, 5 tablas, 1 figura.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2014.02.001
Appears in Collections:(IGM) Artículos
Files in This Item:
File Description SizeFormat 
Andres_S_ 2013_R2.doc140,5 kBMicrosoft WordView/Open
Table 1_R2.doc61 kBMicrosoft WordView/Open
Table 2_R2.doc91,5 kBMicrosoft WordView/Open
Table 3_R2.doc66,5 kBMicrosoft WordView/Open
Table 4_R2.doc73 kBMicrosoft WordView/Open
Table 5_R2.doc88,5 kBMicrosoft WordView/Open
Show full item record
Review this work

Related articles:

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