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Gallardo García, Beatriz Manca, M.G. Ruiz Mantecón, Ángel Nudda, Anna Manso Alonso, María Teresa 2025-12-05T11:36:02Z 2025-12-05T11:36:02Z 2015 Meat Science, April 2015, Volume 102, Pages 79-89. 0309-1740 https://uvadoc.uva.es/handle/10324/80350 10.1016/j.meatsci.2014.12.006 79 89 Meat Science 102 Forty-eight Churra ewes with their new-born lambs were separated into four dietary treatments: Control (without added fat), LO (with 3% linseed oil), LO-Syn E (LO plus 400 mg/kg TMR of synthetic vitamin E) and LO-Nat E (LO plus 400 g/kg TMR of natural vitamin E). Linseed oil caused an increase in trans-11 C18:1 (VA), trans-10 C18:1, cis-9, trans-11 C18:2 (RA), trans-10, cis-12 C18:2 and C18:3 n-3 (ALA) in milk fat compared to the Control. The addition of vitamin E to the LO diets did not influence significantly the majority of milk fatty acids compared with the LO diet alone. Trans-10 C18:1, VA, RA, trans-10, cis-12 C18:2 and LA levels were higher in intramuscular lamb fat from treatments with linseed oil. No statistically significant differences were observed in these FA due to vitamin E supplementation or the type of vitamin E (synthetic vs. natural). Vitamin supplementation resulted in lipid oxidation levels below the threshold values for detection of rancidity in lamb meat. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2014 Elsevier Attribution-NonCommercial-NoDerivatives 4.0 Internacional Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs info:eu-repo/semantics/article