We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Intramuscular fatty acid profile of feedlot lambs fed concentrates with alternative ingredients.
- Authors
Gómez-Cortés, Pilar; Galisteo, Olalla O.; Ramírez, Carmen Avilés; Blanco, Francisco Peña; Angel de la Fuente, Miguel; Sánchez, Nieves Núñez; Marín, Andrés L. Martínez
- Abstract
The effect of concentrates based on unconventional ingredients on the intramuscular fatty acid profile of lambs was evaluated. A total of 105 lambs were assigned to one of three treatments: Control (concentrate based on cereals and soybean meal like commercial concentrates), Camelina (where 50% of crude protein from soybean meal was replaced by camelina meal), and Fibrous (concentrate based on several fibrous by-products, such as soybean hulls and wheat bran, as well as camelina meal and other unconventional ingredients). After 42 days in feedlot, the lambs were sacrificed, and the fatty acid profile of intramuscular fat was determined by gas chromatography. Total meat lipids (1.25 g/100 g of meat) were not modified by the treatments. The Camelina treatment showed minor effects on the intramuscular fat composition. In contrast, the Fibrous treatment showed the highest contents of trans -11 18 : 1 (vaccenic acid), cis -9 trans -11 18 : 2 (rumenic acid) and α-linolenic acid. Thus, the non-traditional Fibrous concentrate assayed in the present study might improve the meat quality of light lambs from a nutritional point of view. Fatty acid profile plays an important role in meat quality, as it is related to differences in organoleptic attributes, and meat nutritional value. The aim of this study was to evaluate the effects of feeding concentrates that included alternative ingredients on the intramuscular fatty acid profile of feedlot lambs. The concentrate rich in fibrous by-products might improve the fatty acid profile of meat fat from a nutritional point of view.
- Subjects
LAMBS; FATTY acid analysis; SOYBEAN meal as feed
- Publication
Animal Production Science, 2019, Vol 59, Issue 5, p914
- ISSN
1836-0939
- Publication type
Article
- DOI
10.1071/AN17885