Dietary antioxidants in lactating ewes: effect on trans-11 of suckling lamb meat

Gómez-Cortés, Pilar; Fuente, Miguel Ángel de la; Ruiz Mantecón, Ángel; Lavín González, Paz; Gallardo García, Beatriz; Manso Alonso, María Teresa

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Título

Dietary antioxidants in lactating ewes: effect on trans-11 of suckling lamb meat

Autor

Gómez-Cortés, Pilar

Fuente, Miguel Ángel de la

Ruiz Mantecón, Ángel

Lavín González, Paz

Gallardo García, Beatriz

Manso Alonso, María Teresa

Congreso

15th Euro Fed Lipid Congress (Uppsala. 2017)

Año del Documento

2017

Editorial

Wageningen Academic Publishers

Descripción Física

1 p.

Descripción

Producción Científica

Documento Fuente

European Federation for the Science and Technology of Lipids. Book of abstracts of the 15th Euro Fed Lipid Congress (Uppsala, 2017). Wageningen: Wageningen Academic Publishers, 2017, p. 238.

Resumen

The addition of oils rich in polyunsaturated fatty acids (PUFA) in ewes diet is a common strategy to improve milk fatty acid (FA) profile and it could also enhance their suckling lamb meat. Vitamin E is often incorporated into these rations to prevent PUFA oxidation, but it may also influence ruminal biohydrogenation pathways and promote the accumulation of specific intermediates in ruminant fats. The objective of this research was to evaluate whether the supplementation with antioxidants (both natural and artificial) of ovine diet could affect intramuscular trans-18:1 FA pattern of suckling lambs.

Materias Unesco

3104.07 Ovinos