RT info:eu-repo/semantics/article
T1 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
A1 Gallardo García, Beatriz
A1 Manca, M.G.
A1 Ruiz Mantecón, Ángel
A1 Nudda, Anna
A1 Manso Alonso, María Teresa
K1 Suckling lamb
K1 Fatty acid
K1 Milk
K1 Meat
K1 Linseed oil
K1 Vitamin E
K1 3104.07 Ovinos
AB 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.
PB Elsevier
SN 0309-1740
YR 2015
FD 2015
LK https://uvadoc.uva.es/handle/10324/80350
UL https://uvadoc.uva.es/handle/10324/80350
LA eng
NO Meat Science, April 2015, Volume 102, Pages 79-89.
NO Producción Científica
DS UVaDOC
RD 05-dic-2025