Uso de aceites vegetales en raciones de ovejas de raza CHURRAEfectos sobre el engrasamiento, el color y la composición de la grasa subcutánea de los lechazos
- T. Manso 1
- R. Bodas 2
- C. Vieira 3
- T. Castro 4
- B. Gallardo 1
- A.R. Mantecón 2
- 1 Área de Producción Animal. E.T.S. Ingenierías Agrarias. Universidad de Valladolid
- 2 Instituto de Ganadería de Montaña (CSIC-ULE), León
- 3 tación Tecnológica de la Carne (ITACYL).
- 4 Dpto. Producción Animal
- Luis Rodríguez Ruiz (coord.)
- Juan Antonio Olmedo Olmedo (coord.)
- Sara Olmedo de la Cruz (coord.)
- Luis Fernando de la Fuente Crespo (coord.)
- Ana Belén Martín Diana (coord.)
- María Cristina León Cofreces (coord.)
- Elena Ordás Alesanco (coord.)
- Mariano Herrera García (dir. congr.)
Éditorial: Instituto Tecnológico Agrario de Castilla y León ; Junta de Castilla y León
ISBN: 978-84-938243-0-3
Année de publication: 2010
Pages: 240-244
Congreso: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (35. 2010. Valladolid)
Type: Communication dans un congrès
Résumé
Forty eight Churra ewes were used to study the effects of supplementing diets with 3% of different vegetableoils (linseed, soya oil, olive oil) or hydrogenated palm oil (Control) on carcass fatness, colour andfatty acid composition of subcutaneous fat of suckling lamb. The lambs were slaughtered when theyreached 11 kg body weight. The fatty acid composition of subcutaneous fat of sucking lambs was relatedto oil added in ewe´s ration. Lambs from soybean oil showed the higher content of CLA (C18:2cis-9, trans-11) and linseed lambs produced a lower n6/n3 ratio in subcutaneous fat. Lipid compositionof suckling lambs can be modified by supplementing their dams with different oils