RT info:eu-repo/semantics/article
T1 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
A1 Gómez-Cortés, Pilar
A1 Gallardo García, Beatriz
A1 Ruiz Mantecón, Ángel
A1 Juárez, Manuela
A1 Fuente, Miguel Ángel de la
A1 Manso Alonso, María Teresa
K1 Suckling lamb
K1 Fatty acid
K1 Intramuscular
K1 Subcutaneous
K1 Meat
K1 Extruded linseed
K1 3104.07 Ovinos
AB The main objective of this study was to evaluate the effects of supplementing lactating ewe diets with extrudedlinseed 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, bodyweightand parity, and assigned to one of two treatments. Each ewe of the Control treatment was supplemented with70 g/day of FAs from a calcium soap of palm oil, while the other treatment group (Lin) was supplementedwith 128 g/day of extruded linseed. All lambs were reared exclusively on milk and were slaughtered whenthey reached 11 kg live weight. FA profiles of ewe milk, lambmeat and subcutaneous adipose tissue were determinedby GC. Lamb performance was not affected by the treatments.Muscle fat and adipose tissue from the Lintreatment 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 carcassesdisplayed a lower n−6/n−3 ratio than Control samples. Intramuscular depots clearly showed a greatercontent of PUFA, including cis-9, trans-11 C18:2, and a lower n−6/n−3 ratio than subcutaneous fat. The resultsfrom this study demonstrate that dietary extruded linseed supplementation of lactating ewes enhances the nutritionalquality of suckling lamb fat depots such as intramuscular and subcutaneous fats.
PB Elsevier
SN 0309-1740
YR 2014
FD 2014
LK https://uvadoc.uva.es/handle/10324/80548
UL https://uvadoc.uva.es/handle/10324/80548
LA eng
NO Meat Science, March 2014, Volume 96, Issue 3, Pages 1304-1312.
NO Producción Científica
DS UVaDOC
RD 13-dic-2025