RT info:eu-repo/semantics/article
T1 Modifying milk and meat fat quality through feed changes
A1 Manso Alonso, María Teresa
A1 Gallardo García, Beatriz
A1 Guerra Rivas, Cristina María
K1 Sheep
K1 Milk
K1 Meat
K1 Fatty acids
K1 3104.07 Ovinos
AB Feeding is the major factor affecting the quality of sheep products (milk and meat). The feeding strategiesuseful for increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3FA, in milk and meat in the human diet are reported. The addition of supplements rich in oils and thelevel and quality of forage seem to be valuable tools for influencing the fatty acid composition of milk andlamb meat. The use of alternative feed resources such as grape pomace, rich in phenolic compounds, insheep and lamb diets and their effects on meat FA composition and oxidative stability are also discussed.
PB Elsevier
SN 0921-4488
YR 2016
FD 2016
LK https://uvadoc.uva.es/handle/10324/69126
UL https://uvadoc.uva.es/handle/10324/69126
LA eng
NO Small Ruminant Research, September 2016, Vol. 142, p. 31-37
NO Producción Científica
DS UVaDOC
RD 24-nov-2024