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

Manso, Teresa; Bodas, Raúl; Castro, Teresa Gontijo de; Jimeno, V.; Mantecón, Ángel R.

doi:10.1016/j.meatsci.2009.06.035

Cited by 82 publications

(83 citation statements)

References 38 publications

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“…The impact of supplementation with vegetable oils on sheep milk and meat FA composition has been extensively studied in recent years (Bessa et al, 2005;Bouattour et al, 2008;Gó mez-Cortes et al, 2008a, 2008bManso et al, 2009). Suckling lamb meat is a delicacy in Mediterranean countries, and as such, there is an elevated demand for this high-quality product by consumers.…”

Section: Discussionmentioning

confidence: 99%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

Animal

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The objective of this study was to evaluate the effects of vegetable oil supplementation of ewe diets on the performance and fatty acid (FA) composition of their suckling lambs. Forty-eight pregnant Churra ewes (mean BW 64.3 6 0.92 kg) with their 72 newborn lambs (prolificacy 5 1.5) were assigned to one of four experimental diets, supplemented with 3% of hydrogenated palm (PALM), olive (OLI), soya (SOY) or linseed (LIN) oil. Lambs were nourished exclusively by suckling from their respective mothers. Ewes were milked once daily, and milk samples were taken once a week. When lambs reached 11 kg, they were slaughtered and samples were taken from musculus longissimus dorsi (intramuscular fat) and subcutaneous fat tissue. No changes were observed in milk yield, proximal composition or lamb performance (P . 0.10). Milk and lamb subcutaneous and intramuscular fat samples from the PALM diet had the highest saturated fatty acid concentration, whereas those of the OLI, SOY and LIN diets had the lowest (P , 0.05). The greatest monounsaturated fatty acid concentration was observed in milk from ewes fed OLI, and the least in milk and in lamb subcutaneous and intramuscular fat samples from LIN and PALM diets. Milk and lamb fat from ewes fed PALM displayed the highest 16:0 proportion and the lowest 18:0 (P , 0.05). There were higher concentrations of cis-9 18:1 in OLI samples (P , 0.05), more 18:2n-6 in SOY lambs and milk fat (P , 0.001) and the highest levels of 18:3n-3 and 20:5n-3 in LIN samples (P , 0.01). Milk and lamb subcutaneous and intramuscular samples from SOY and LIN diets contained the most cis-9, trans-11 conjugated linoleic acid, whereas PALM samples had the least (P , 0.01). Sheep diet supplementation with different oils, constituting up to 3% of their diets, resulted in changes in the FA composition of milk and the subcutaneous and intramuscular fat of suckling lambs, but did not affect either milk production or lamb performance.

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Section: Discussionmentioning

confidence: 99%

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Manso

Bodas

Vieira

et al. 2011

Animal

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“…The impact of supplementation with vegetable oils on sheep's milk fatty acid (FA) profile has been studied previously (Bessa et al, 2005;Bouattour et al, 2008;Gómez-Cortes et al, 2008aManso et al, 2009Manso et al, , 2011. Usually lipid-supplemented diets provoke decreases in dry matter intake mainly due to its palatability (Klevenhusen et al, 2011) and rumen effects.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

Vargas‐Bello‐Pérez¹,

Vera²,

Aguilar³

et al. 2013

Grasas y Aceites

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RESUMENEfecto de la inclusión de aceite de oliva lampante en la dieta de ovejas sobre el perfil de ácidos grasos de leche y queso El objetivo de este estudio fue evaluar el efecto de la inclusión de aceite de oliva lampante en la dieta de ovejas sobre el perfil de ácidos grasos de leche y queso. Nueve ovejas fueron utilizadas en un diseño de CuadradoLatino 3 × 3. Las dietas fueron suplementadas con 0 (control; T0), 36 (T1) y 88 (T2) g de aceite de oliva lampante por kg de materia seca de alimento. La ingesta, la producción de leche y la composición de leche (grasa y proteína) no se vieron afectados por los tratamientos. Los ácidos oleico y vaccénico incrementaron (P < 0.05) gradualmente mientras que los ácidos grasos saturados y el índice aterogénico disminuyeron (P < 0.05) en leche y queso a medida que la inclusión de aceite de oliva lampante se incrementó en la dieta. En conclusión, la inclusión de aceite de oliva lampante en dietas de ovejas lactantes aumenta la concentración de ácidos grasos monoinsaturados y disminuye la de los saturados en leche y queso con posibles efectos benéficos sobre la salud humana. PALABRAS CLAVE: Aceite de oliva -Ácidos grasosLeche -Oveja -Queso. SUMMARY Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewesThe objective of this experiment was to evaluate the effect of a dietary supplementation of lampant olive oil on the fatty aid profiles of the milk and cheese of ewes. Nine lactating ewes were used in a 3 × 3 Latin square design. Dietary treatments were supplemented with 0 (control; T0), 36 (T1) and 88 (T2) g of lampante olive oil/kg of dry matter intake (DM). DM, milk yield and milk composition (fat and protein) were not affected by dietary treatments. Oleic and vaccenic acids gradually increased (P < 0.05) and the saturated FA and atherogenicity index decreased (P < 0.05) in milk and cheese as the concentration of lampante olive oil was increased in dietary rations. Overall, the supplementation of lampante olive oil in the diets of lactating ewes increased monounsaturated FA and decreased saturated FA concentrations in milk and cheese, thus improving their quality from the human health standpoint.

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“…Neste trabalho (Tabela 2), a composição centesimal da carne foi semelhante à obtida por outros autores, os quais mostram que a inclusão de fontes lipídicas na dieta não modificou a composição centesimal do músculo (MADRUGA et al, 2006;ARANA et al, 2006;MADRUGA et al, 2008;MACEDO et al, 2008;MANSO et al, 2009), provavelmente, devido ao peso de abate igual entre os animais. Valores de 0,95 a 3,78% na concentração de gordura intramuscular do músculo Biceps femoris podem ocorrer entre os pesos de abate de 15 a 45kg (BONAGURIO et al, 2004).…”

Section: Resultsunclassified

“…A adição de 6,6; 13,2; e 19,8% de grãos de girassol ou a inclusão de 4% de óleo de girassol na dieta de cordeiros reduziu a concentração do ácido palmítico e elevou a de vacênico (precursor do ácido linoleico conjugado) na gordura intramuscular, sem alteração na composição centesimal do músculo (MACEDO et al, 2008;MANSO et al, 2009). Porém, nenhum efeito ocorreu ao utilizar 4% de óleo vegetal hidrogenado (MANSO et al, 2009).…”

Section: ----------------------------------------------------------Diunclassified

Ácidos graxos e colesterol da carne de cordeiros confinados recebendo dietas contendo fontes lipídicas e submetidos à restrição e realimentação

2015

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

Cited by 82 publications

References 38 publications

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs

Effect of dietary inclusion of lampante olive oil on milk and cheese fatty acid profiles of ewes

Ácidos graxos e colesterol da carne de cordeiros confinados recebendo dietas contendo fontes lipídicas e submetidos à restrição e realimentação

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