Effects of condensed tannins from sainfoin on the milk fatty acid profile of ewes.
Baila, C. ; Lobon, S. ; Blanco, M. ; Casasus, I. ; Bertolin, J. ; Joy, M.
Resumen: Abstract M136
There is an increased interest in using local fodder legumes to improve the self-sufficiency of feed for livestock. Sainfoin (Onobrychis viciifolia) is a typical high-quality crop of Mediterranean areas with a medium-high content of condensed tannins (CT), however their effects on milk composition are not well known. The aim of the study was to evaluate the effect of CT from fresh sainfoin on milk production, chemical composition, and fatty acids during 4 wk of lactation. Twenty pairs dam-lamb were individually fed fresh sainfoin ad libitum plus 200 g/d of barley. The distribution of pairs dam-lamb were done according to ewe’s BW (60.7 ± 6.15 kg BW) and BCS (3.3 ± 0.57), lambing date (06/04/2019 ± 0.95) and lamb weight at birth (4.1 ± 0.64 kg BW). Half of the ewes were daily orally dosed 100 g of PEG 4000/200 mL water per ewe as a tannin-binding agent (SF+PEG) and the other half received only water (SF). Once a week, ewes were milked and samples of sainfoin and milk were obtained and analyzed for chemical composition and individual fatty acids (FAs). The total saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), PUFA n-3 and PUFA n-6 were calculated. The sums and the major FA were analyzed using mixed models, with week of lactation as fixed and ewe as random effects using the SAS statistical software (SAS v.9.3)...
Idioma: Inglés
Año: 2020
Publicado en: JOURNAL OF DAIRY SCIENCE 103 (2020), 210
ISSN: 0022-0302
Originalmente disponible en: Texto completo de la revista
Factor impacto JCR: 4.034 (2020)
Categ. JCR: AGRICULTURE, DAIRY & ANIMAL SCIENCE rank: 6 / 63 = 0.095 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 40 / 144 = 0.278 (2020) - Q2 - T1
Factor impacto SCIMAGO: 1.483 - Animal Science and Zoology (Q1) - Genetics (Q1) - Food Science (Q1)
Tipo y forma: Comunicación congreso (Versión definitiva)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.
Exportado de SIDERAL (2021-09-02-10:25:37)
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There is an increased interest in using local fodder legumes to improve the self-sufficiency of feed for livestock. Sainfoin (Onobrychis viciifolia) is a typical high-quality crop of Mediterranean areas with a medium-high content of condensed tannins (CT), however their effects on milk composition are not well known. The aim of the study was to evaluate the effect of CT from fresh sainfoin on milk production, chemical composition, and fatty acids during 4 wk of lactation. Twenty pairs dam-lamb were individually fed fresh sainfoin ad libitum plus 200 g/d of barley. The distribution of pairs dam-lamb were done according to ewe’s BW (60.7 ± 6.15 kg BW) and BCS (3.3 ± 0.57), lambing date (06/04/2019 ± 0.95) and lamb weight at birth (4.1 ± 0.64 kg BW). Half of the ewes were daily orally dosed 100 g of PEG 4000/200 mL water per ewe as a tannin-binding agent (SF+PEG) and the other half received only water (SF). Once a week, ewes were milked and samples of sainfoin and milk were obtained and analyzed for chemical composition and individual fatty acids (FAs). The total saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), PUFA n-3 and PUFA n-6 were calculated. The sums and the major FA were analyzed using mixed models, with week of lactation as fixed and ewe as random effects using the SAS statistical software (SAS v.9.3)...
Idioma: Inglés
Año: 2020
Publicado en: JOURNAL OF DAIRY SCIENCE 103 (2020), 210
ISSN: 0022-0302
Originalmente disponible en: Texto completo de la revista
Factor impacto JCR: 4.034 (2020)
Categ. JCR: AGRICULTURE, DAIRY & ANIMAL SCIENCE rank: 6 / 63 = 0.095 (2020) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 40 / 144 = 0.278 (2020) - Q2 - T1
Factor impacto SCIMAGO: 1.483 - Animal Science and Zoology (Q1) - Genetics (Q1) - Food Science (Q1)
Tipo y forma: Comunicación congreso (Versión definitiva)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace. No puede utilizar el material para una finalidad comercial. Si remezcla, transforma o crea a partir del material, no puede difundir el material modificado.Exportado de SIDERAL (2021-09-02-10:25:37)
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Registro creado el 2020-12-17, última modificación el 2021-09-02