000078322 001__ 78322
000078322 005__ 20200117221627.0
000078322 0247_ $$2doi$$a10.1016/j.foodres.2018.03.007
000078322 0248_ $$2sideral$$a105303
000078322 037__ $$aART-2018-105303
000078322 041__ $$aeng
000078322 100__ $$aÁlvarez-Rodríguez, J.
000078322 245__ $$aAlfalfa but not milk in lamb's diet improves meat fatty acid profile and a-tocopherol content
000078322 260__ $$c2018
000078322 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078322 5203_ $$aTo establish animal feeding recommendations, it is required to quantify whether the effects of combining dietary alfalfa and milk on meat composition of light lambs are overlapped or independent. This experiment aimed to evaluate the separate effects of dietary alfalfa and milk access on the light lamb carcass quality (10–11 kg), meat colour, chemical composition, fatty acid profile and a-tocopherol content. Thirty-two lambs were assigned to one of four treatments in a 2 × 2 factorial design. The factors were the inclusion of dietary forage (grazed alfalfa vs. concentrate-fed indoors) and lactation length (weaning at a target live-weight of 13 kg vs. suckling until slaughter at 22–24 kg). Dietary alfalfa but not milk supply improved conjugated linoleic acid isomers (CLA), omega-3 fatty acids and a-tocopherol contents in lamb meat without affecting meat colour attributes. Milk supply affected more the fatty acid profile (more saturated) than the a-tocopherol content of meat. Thus, dietary alfalfa improved CLA, omega-3 fatty acids and a-tocopherol content in light lamb without affecting the meat colour, whereas lengthening the lactation period did not provide benefits in terms of meat colour or healthy nutrient composition.
000078322 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A49$$9info:eu-repo/grantAgreement/ES/MINECO-FEDER/INIA-RTA2012-080-00$$9info:eu-repo/grantAgreement/ES/MINECO-FEDER/INIA-RZP2013-00001-00
000078322 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000078322 590__ $$a3.579$$b2018
000078322 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b26 / 135 = 0.193$$c2018$$dQ1$$eT1
000078322 592__ $$a1.328$$b2018
000078322 593__ $$aFood Science$$c2018$$dQ1
000078322 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000078322 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, G.
000078322 700__ $$0(orcid)0000-0002-7829-1448$$aLobón, S.
000078322 700__ $$0(orcid)0000-0002-8122-0069$$aSanz, A.
000078322 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, M.
000078322 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, M.
000078322 773__ $$g107 (2018), 708-716$$pFood res. int.$$tFood Research International$$x0963-9969
000078322 8564_ $$s990535$$uhttps://zaguan.unizar.es/record/78322/files/texto_completo.pdf$$yPostprint
000078322 8564_ $$s48401$$uhttps://zaguan.unizar.es/record/78322/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000078322 909CO $$ooai:zaguan.unizar.es:78322$$particulos$$pdriver
000078322 951__ $$a2020-01-17-21:57:58
000078322 980__ $$aARTICLE