Modificaciones de las características de la carne y de la leche mediante la alimentación

  1. Manso, T. 1
  2. Gallardo, B.
  3. Guerra-Rivas, C.
  1. 1 Universidad de Valladolid
    info

    Universidad de Valladolid

    Valladolid, España

    ROR https://ror.org/01fvbaw18

Llibre:
Xl Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC) XVL Congreso Internacional
  1. María Jesús Alcalde Aldea (coord.)
  2. Martín Rodríguez García (coord.)

Editorial: Universitat Politècnica de València

ISBN: 978-84-9048-398-5

Any de publicació: 2015

Pàgines: 56-73

Congrés: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (11. 2015. Castellón)

Tipus: Aportació congrés

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Resum

Feeding is a major factor affecting the quality of sheep products (milk and meat). The feeding strategies useful to increase the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and meat in the human diet are reported. The addition of supplements rich in oils and the level and quality of forage seem valuable tools to influence the fatty acid composition of milk and lambs meat. In addition, the use of alternative feed resources such as grape pomace rich in phenolic compounds in the sheep and lamb diets and their effects on meat FA composition and oxidative stability are also discussed.

Fuente de los datos: Dialnet