Análisis de autorías institucional
Ripoll G - Autor o Coautor
Lobón S - Autor o Coautor
Sanz A - Autor o Coautor
Blanco M - Autor o Coautor
Joy M - Autor o Coautor
Publicaciones > Artículo

Alfalfa but not milk in lamb's diet improves meat fatty acid profile and α-tocopherol content.

Publicado en:Food Research International. 107 708-716 - 2018-05-01 107(), doi: 10.1016/j.foodres.2018.03.007

Ripoll G; Lobón S; Sanz A; Blanco M; Joy M;


Aragon GovernmentGobierno de Aragon - Financiador
Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA)-IA2, Unidad de Producción y Sanidad Animal, Avda. Montañana, 930. 50059 Zaragoza, Spain. - Autor o Coautor
Ctr Invest & Tecnol Agroalimentaria Aragon CITA I, Unidad Prod & Sanidad Anim, Avda Montanana 930, Zaragoza 50009, Spain - Autor o Coautor
European Union Regional Development FundsEuropean Union (EU) [INIA RTA2012-080-00, INIA RZP2013-00001-00] - Financiador
INIA-EFS - Financiador
Ministry of Economy and Competitiveness of Spain - Financiador
Research Group Funds of the Aragon Government [A49] - Financiador
Univ Lleida, Dept Ciencia Anim, Avda Rovira Roure 191, Lleida 25198, Spain - Autor o Coautor
Universitat de Lleida, Departament de Ciència Animal, Avda. Rovira Roure, 191. 25198 Lleida, Spain. Electronic address: jalvarez@ca.udl.cat. - Autor o Coautor
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Resúmen: To establish animal feeding recommendations, it is required to quantify whether the effects of combining dietary alfalfa and milk on meat composition of light lambs are overlapped or independent. This experiment aimed to evaluate the separate effects of dietary alfalfa and milk access on the light lamb carcass quality (10-11 kg), meat colour, chemical composition, fatty acid profile and α-tocopherol content. Thirty-two lambs were assigned to one of four treatments in a 2 × 2 factorial design. The factors were the inclusion of dietary forage (grazed alfalfa vs. concentrate-fed indoors) and lactation length (weaning at a target live-weight of 13 kg vs. suckling until slaughter at 22-24 kg). Dietary alfalfa but not milk supply improved conjugated linoleic acid isomers (CLA), omega-3 fatty acids and α-tocopherol contents in lamb meat without affecting meat colour attributes. Milk supply affected more the fatty acid profile (more saturated) than the α-tocopherol content of meat. Thus, dietary alfalfa improved CLA, omega-3 fatty acids and α-tocopherol content in light lamb without affecting the meat colour, whereas lengthening the lactation period did not provide benefits in terms of meat colour or healthy nutrient composition.Copyright © 2018 Elsevier Ltd. All rights reserved.

Palabras clave: Fresh forage; Lamb meat quality; Lamb nutrition; Light lamb; Suckling period; Vitamin e

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