000070974 001__ 70974
000070974 005__ 20200117211602.0
000070974 0247_ $$2doi$$a10.1155/2018/2371754
000070974 0248_ $$2sideral$$a106639
000070974 037__ $$aART-2018-106639
000070974 041__ $$aeng
000070974 100__ $$0(orcid)0000-0002-2713-5939$$aResconi, V.C.$$uUniversidad de Zaragoza
000070974 245__ $$aEffect of Dietary Grape Pomace and Seed on Ewe Milk and Meat Quality of Their Suckling Lambs
000070974 260__ $$c2018
000070974 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070974 5203_ $$aThe effect of wine by-products in the feeding of ewes on fatty acid composition of milk and meat of their suckling lambs and the sensory quality of the meat was investigated. Forty-two ewes were fed during the second half of gestation and lactation one out of three treatments: a control diet based on a commercial concentrate and two concentrates supplemented with either 10% grape pomace or 5% grape seed. In addition, all animals had ad libitum access of Lucerne chaff. The control group showed lower concentration of saturated fatty acids (mainly in short and medium chain) and higher monounsaturated fatty acids (mainly oleic acid) in the milk fat, being the total polyunsaturated fatty acids unchanged. However, this variation was not reflected in the meat of the suckling lambs, where only few differences in individual fatty acids were found, such as linoleic acid being highest in the pomace treatment. Spicy and metallic flavours were increased in the wine by-products groups, but overall liking was not affected. The by-products added to the diets may be a good way to reduce costs on feeding and waste, but they were not able to provide a healthier fatty acid profile, neither in milk nor in the meat of the suckling lambs.
000070974 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL-2008-02088-GAN
000070974 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000070974 590__ $$a1.36$$b2018
000070974 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b90 / 135 = 0.667$$c2018$$dQ3$$eT3
000070974 592__ $$a0.499$$b2018
000070974 593__ $$aSafety, Risk, Reliability and Quality$$c2018$$dQ2
000070974 593__ $$aFood Science$$c2018$$dQ2
000070974 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000070974 700__ $$0(orcid)0000-0001-7012-2095$$aPascual-Alonso, M.
000070974 700__ $$0(orcid)0000-0002-3825-9515$$aAguayo-Ulloa, L.
000070974 700__ $$aMiranda-de la Lama, G.C.
000070974 700__ $$0(orcid)0000-0003-0034-6434$$aAlierta, S.$$uUniversidad de Zaragoza
000070974 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.M.$$uUniversidad de Zaragoza
000070974 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza
000070974 700__ $$0(orcid)0000-0003-2542-3985$$aVillarroel, M.
000070974 700__ $$0(orcid)0000-0002-6106-2577$$aMaria, G.A.$$uUniversidad de Zaragoza
000070974 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000070974 7102_ $$10$$2X$$aUniversidad de Zaragoza$$bServ.Gral. Apoyo Investigación$$cServ. Div. Experimenta. Animal
000070974 773__ $$g2018 (2018), 2371754 [8 pp]$$pJ. food qual.$$tJOURNAL OF FOOD QUALITY$$x0146-9428
000070974 8564_ $$s1199239$$uhttps://zaguan.unizar.es/record/70974/files/texto_completo.pdf$$yVersión publicada
000070974 8564_ $$s29567$$uhttps://zaguan.unizar.es/record/70974/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000070974 909CO $$ooai:zaguan.unizar.es:70974$$particulos$$pdriver
000070974 951__ $$a2020-01-17-21:13:08
000070974 980__ $$aARTICLE