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Effects of different sources of fat (calcium soap of palm oil vs. extruded linseed) in lactating ewes' diet on the fatty acid profile of their suckling lambs

AuthorsGómez-Cortés, Pilar ; Gallardo, B.; Mantecón, Ángel R. ; Juárez, Manuela ; Fuente, Miguel Ángel de la ; Manso, Teresa
KeywordsSuckling lamb
Fatty acid
Extruded linseed
Issue Date2014
CitationMeat Science 96(3): 1304-1312 (2014)
AbstractThe main objective of this study was to evaluate the effects of supplementing lactating ewe diets with extruded linseed on the fatty acid (FA) composition of intramuscular and subcutaneous fat depots of suckling lambs. Twenty-four pregnant Churra ewes were divided into two groups based on the milk production, age, body weight and parity, and assigned to one of two treatments. Each ewe of the Control treatment was supplemented with 70 g/day of FAs from a calcium soap of palm oil, while the other treatment group (Lin) was supplemented with 128 g/day of extruded linseed. All lambs were reared exclusively on milk and were slaughtered when they reached 11 kg live weight FA profiles of ewe milk, lamb meat and subcutaneous adipose tissue were determined by GC. Lamb performance was not affected by the treatments. Muscle fat and adipose tissue from the Lin treatment showed higher proportions of polyunsaturated fatty acids (PUFA). The percentages of a-linolenic (C18:3 n-3), docosahexaenoic (C22:6 n-3), vaccenic (trans-11 C18:1) and rumenic (cis-9, trans-11 C18:2) acids in both fat depots were higher in Lin than in Control suckling lambs. Furthermore, meat fat from Lin carcasses displayed a lower n-6/n-3 ratio than Control samples. Intramuscular depots clearly showed a greater content of PUFA, including cis-9, trans-11 C18:2, and a lower n-6/n-3 ratio than subcutaneous fat. The results from this study demonstrate that dietary extruded linseed supplementation of lactating ewes enhances the nutritional quality of suckling lamb fat depots such as intramuscular and subcutaneous fats.
Description9 páginas, 6 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2013.10.040
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