000150103 001__ 150103
000150103 005__ 20250131123450.0
000150103 0248_ $$2sideral$$a107961
000150103 037__ $$aART-2018-107961
000150103 041__ $$aeng
000150103 100__ $$0(orcid)0000-0001-7012-2095$$aPascual-Alonso, M.
000150103 245__ $$aWine by-products feeding on ewe physiological traits, milk quality and the meat quality of their suckling lambs
000150103 260__ $$c2018
000150103 5203_ $$aIntroduction - Winery by-products, which may constitute undesirable waste, can be used as feeding supplements in ruminants, but they could modify product quality. Aim - To investigate the effect of wine by-products added to lactating ewes feeding on the ewe''s welfare, milk quality and their suckling lamb performance, carcass and meat quality. Material and methods - A total of 42 Chamarita breed ewes were allocated in one of three experimental diets: a control, based in concentrates without added by-product, and diets supplemented with either 10% grape pomace or 5% grape seed on a dry matter basis, during middle gestation and lactation. Ewe''s physiological welfare indicators and milk quality were assessed, and daily gain, carcass and meat quality (pH, cooking and thawing losses, texture and colour) in their suckling lambs were analysed. Results and discussion - Compared to the control group, cortisol levels was higher in the ewes fed pomace; whereas creatine kinase and non-esterified fatty acids were superior in the ewes fed seed. However, milk composition was minimally affected, showing less lactose concentration the grape pomace and control groups, but the percentage of fat and protein and somatic cell count was similar between treatments. The suckling lambs showed similar performance, but the fattening carcass score of the lambs of the grape seed group was lower than control. The meat of the three treatments reached a similar pH, cooking loss and instrumental texture and only a minor effect in thawing loss and the colour parameter lightness was observed. Conclusion - The inclusion of grape by-products may be used as a supplementation in lactating ewes without compromising lambs'' growths, carcass composition and instrumental meat quality.
000150103 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL-2008-02088-GAN
000150103 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150103 590__ $$a0.261$$b2018
000150103 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b57 / 61 = 0.934$$c2018$$dQ4$$eT3
000150103 592__ $$a0.161$$b2018
000150103 593__ $$aVeterinary (miscellaneous)$$c2018$$dQ4
000150103 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150103 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.C.$$uUniversidad de Zaragoza
000150103 700__ $$0(orcid)0000-0002-3825-9515$$aAguayo-Ulloa, L.
000150103 700__ $$0(orcid)0000-0002-6848-1010$$aMiranda-De La Lama, G.C.
000150103 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza
000150103 700__ $$aVillarroel, M.
000150103 700__ $$aAcenjo, B.
000150103 700__ $$0(orcid)0000-0002-6106-2577$$aMaria, G.A.$$uUniversidad de Zaragoza
000150103 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150103 773__ $$g24, 4 (2018), 149-154$$pLARGE ANIMAL REVIEW$$tLarge Animal Review$$x1124-4593
000150103 85641 $$uhttps://www.researchgate.net/publication/327844807_Wine_by-products_feeding_on_ewe_physiological_traits_milk_quality_and_the_meat_quality_of_their_suckling_lambs$$zTexto completo de la revista
000150103 8564_ $$s153831$$uhttps://zaguan.unizar.es/record/150103/files/texto_completo.pdf$$yVersión publicada
000150103 8564_ $$s2905460$$uhttps://zaguan.unizar.es/record/150103/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150103 909CO $$ooai:zaguan.unizar.es:150103$$particulos$$pdriver
000150103 951__ $$a2025-01-31-12:02:20
000150103 980__ $$aARTICLE