2026-05-05T21:31:38Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/695422025-12-05T12:22:59Zcom_10324_1137com_10324_931com_10324_894col_10324_1224

00925njm 22002777a 4500 dc Guerra Rivas, Cristina María author Gallardo García, Beatriz author Lavín González, Paz author Ruiz Mantecón, Ángel author Vieira Aller, Ceferina author Manso Alonso, María Teresa author 2015 Forty-eight Churra ewes were used to study the effects of 500 mg kg-1 of vitamin E, 5% or 10 % of grape pomace in ewes diets on meat fatty acid profile of their suckling lambs. The lambs were fed exclusively by suckling from their respective mothers and slaughtered when they reached 11.5 kg body weight. Lambs whose mothers were supplemented with grape pomace showed higher (P < 0.05) rumenic acid and vaccenic acid than control group. Álvarez Rodríguez, Javier et al. XVI Jornadas sobre Producción Animal de la Asociación Interprofesional para el Desarrollo Agrario (AIDA). Zaragoza: Asociación Interprofesional para el Desarrollo Agrario, 2015, 2, p. 678-680. 978-84-606-7971-4 https://uvadoc.uva.es/handle/10324/69542 Los niveles de ácido ruménico y ácido vacénico de la grasa intramuscular de los lechazos aumentan al incorporar orujo de uva en la ración de ovejas