2026-04-23T21:21:40Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/805482025-12-15T20:02:05Zcom_10324_1137com_10324_931com_10324_894col_10324_1222

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 Gómez-Cortés, Pilar Gallardo García, Beatriz Ruiz Mantecón, Ángel Juárez, Manuela Fuente, Miguel Ángel de la Manso Alonso, María Teresa Producción Científica The 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 eweswere divided into two groups based on the milk production, age, bodyweight 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, lambmeat 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 α-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. 2025-12-13T13:03:03Z 2025-12-13T13:03:03Z 2014 9999-12-31 info:eu-repo/semantics/article Meat Science, March 2014, Volume 96, Issue 3, Pages 1304-1312. 0309-1740 https://uvadoc.uva.es/handle/10324/80548 10.1016/j.meatsci.2013.10.040 1304 3 1312 Meat Science 96 eng https://www.sciencedirect.com/science/article/abs/pii/S0309174013005998?via%3Dihub info:eu-repo/semantics/restrictedAccess Copyright © 2013 Elsevier Ltd. All rights reserved Elsevier SI