000148098 001__ 148098 000148098 005__ 20250114155432.0 000148098 0247_ $$2doi$$a10.1016/j.jfca.2021.104019 000148098 0248_ $$2sideral$$a125844 000148098 037__ $$aART-2021-125844 000148098 041__ $$aeng 000148098 100__ $$0(orcid)0000-0002-8180-8663$$aCampo M.D.M.$$uUniversidad de Zaragoza 000148098 245__ $$aNutrient composition of Spanish small ruminants 000148098 260__ $$c2021 000148098 5060_ $$aAccess copy available to the general public$$fUnrestricted 000148098 5203_ $$aIn order to update the Spanish food composition database, 4 males from each of the following breeds and commercial categories were selected: suckling kids of Murciano-Granadina breed, suckling lambs of Churra and Castellana breeds, and light lambs of Manchega, Merina, Rasa Aragonesa and Segureña breeds. These breeds correspond with the highest census of goats and sheep of Spanish breeds, are located throughout the country, and represent a large proportion of the meat from small ruminants produced in Spain. The shoulder, loin + rack and leg were used. Tissue composition through the dissection of the shoulder was assessed. The edible portion of each joint was obtained to analyze the proximate, fatty acid, cholesterol, mineral and vitamin compositions. For those consumers who want to reduce the intake of fat in their diet, the leg or the shoulder are the recommended joints with a lower fat content than the loin + rack. Meat from Spanish small ruminants is an excellent source of quality nutrients, being high in protein, zinc, pyridoxine and cyanocobalamin, and a source of selenium, phosphorus, potassium and niacin, as well as low in sodium. Therefore, its consumption within a balanced diet guaranties the intake of valuable and essential micronutrients. © 2021 The Author(s) 000148098 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000148098 590__ $$a4.52$$b2021 000148098 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b45 / 144 = 0.312$$c2021$$dQ2$$eT1 000148098 591__ $$aCHEMISTRY, APPLIED$$b19 / 72 = 0.264$$c2021$$dQ2$$eT1 000148098 592__ $$a0.71$$b2021 000148098 593__ $$aFood Science$$c2021$$dQ1 000148098 594__ $$a5.7$$b2021 000148098 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000148098 700__ $$aSilva A. 000148098 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero A. 000148098 700__ $$aCastro L.G. 000148098 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta J.L.$$uUniversidad de Zaragoza 000148098 700__ $$aMartin N. 000148098 700__ $$aFernández C. 000148098 700__ $$aLópez F. 000148098 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000148098 773__ $$g102 (2021), 104019 [9 pp]$$pJ. food compos. anal.$$tJOURNAL OF FOOD COMPOSITION AND ANALYSIS$$x0889-1575 000148098 8564_ $$s525205$$uhttps://zaguan.unizar.es/record/148098/files/texto_completo.pdf$$yVersión publicada 000148098 8564_ $$s2635968$$uhttps://zaguan.unizar.es/record/148098/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000148098 909CO $$ooai:zaguan.unizar.es:148098$$particulos$$pdriver 000148098 951__ $$a2025-01-13-14:27:47 000148098 980__ $$aARTICLE