Animal performance and fatty acid composition of lambs fed with different vegetable oils.

Manso Alonso, María Teresa and Bodas Rodríguez, Raúl and Castro Madrigal, Teresa and Jimeno Vinatea, Vicente and Mantecon, A.R. (2009). Animal performance and fatty acid composition of lambs fed with different vegetable oils.. "Meat Science", v. 83 (n. 3); pp. 511-516. ISSN 0309-1740. https://doi.org/10.1016/j.meatsci.2009.06.035.

Description

Title: Animal performance and fatty acid composition of lambs fed with different vegetable oils.
Author/s:
  • Manso Alonso, María Teresa
  • Bodas Rodríguez, Raúl
  • Castro Madrigal, Teresa
  • Jimeno Vinatea, Vicente
  • Mantecon, A.R.
Item Type: Article
Título de Revista/Publicación: Meat Science
Date: 2009
ISSN: 0309-1740
Volume: 83
Subjects:
Freetext Keywords: Palm oil; Sunflower oil; Fattening lambs; Fatty acid; Atherogenicity
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Producción Animal [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Twenty-seven lambs were used to investigate the effects of the inclusion of 4% hydrogenated palm oil (HPO) or sunflower oil (SFO) in the concentrate on animal performance, carcass and meat quality and fat characteristics and fatty acid composition. Animals (16.2 ± 0.27 kg initial weight) were fed concentrate (Control, HPO or SFO) and barley straw ad libitum and slaughtered at 25 kg. SFO lambs tended to eat less concentrate than HPO animals (P < 0.10). Neither HPO nor SFO affected any of the carcass characteristics studied, meat pH and meat and fat colour (P > 0.05). SFO decreased proportions of C16:0, C18:1 cis-11 and C18:3 (P < 0.05) and increased C18:1 trans (P < 0.001) and C18:2/C18:3 ratio (P < 0.05). Atherogenicity index was lower (P < 0.05) when SFO was included in the concentrate. HPO did not affected and SFO improved fatty acid composition of fattening lambs without affecting animal performance.

More information

Item ID: 10256
DC Identifier: http://oa.upm.es/10256/
OAI Identifier: oai:oa.upm.es:10256
DOI: 10.1016/j.meatsci.2009.06.035
Deposited by: Memoria Investigacion
Deposited on: 13 Feb 2012 12:50
Last Modified: 20 Apr 2016 18:29
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