000097241 001__ 97241
000097241 005__ 20210902121844.0
000097241 0248_ $$2sideral$$a120942
000097241 037__ $$aART-2020-120942
000097241 041__ $$aeng
000097241 100__ $$0(orcid)0000-0002-4556-1640$$aBaila, C.
000097241 245__ $$aEffects of condensed tannins from sainfoin on the milk fatty acid profile of ewes.
000097241 260__ $$c2020
000097241 5060_ $$aAccess copy available to the general public$$fUnrestricted
000097241 5203_ $$aAbstract M136
There is an increased interest in using local fodder legumes to improve the self-sufficiency of feed for livestock. Sainfoin (Onobrychis viciifolia) is a typical high-quality crop of Mediterranean areas with a medium-high content of condensed tannins (CT), however their effects on milk composition are not well known. The aim of the study was to evaluate the effect of CT from fresh sainfoin on milk production, chemical composition, and fatty acids during 4 wk of lactation. Twenty pairs dam-lamb were individually fed fresh sainfoin ad libitum plus 200 g/d of barley. The distribution of pairs dam-lamb were done according to ewe’s BW (60.7 ± 6.15 kg BW) and BCS (3.3 ± 0.57), lambing date (06/04/2019 ± 0.95) and lamb weight at birth (4.1 ± 0.64 kg BW). Half of the ewes were daily orally dosed 100 g of PEG 4000/200 mL water per ewe as a tannin-binding agent (SF+PEG) and the other half received only water (SF). Once a week, ewes were milked and samples of sainfoin and milk were obtained and analyzed for chemical composition and individual fatty acids (FAs). The total saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), PUFA n-3 and PUFA n-6 were calculated. The sums and the major FA were analyzed using mixed models, with week of lactation as fixed and ewe as random effects using the SAS statistical software (SAS v.9.3)...
000097241 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000097241 590__ $$a4.034$$b2020
000097241 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b6 / 63 = 0.095$$c2020$$dQ1$$eT1
000097241 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b40 / 144 = 0.278$$c2020$$dQ2$$eT1
000097241 592__ $$a1.483$$b2020
000097241 593__ $$aAnimal Science and Zoology$$c2020$$dQ1
000097241 593__ $$aGenetics$$c2020$$dQ1
000097241 593__ $$aFood Science$$c2020$$dQ1
000097241 655_4 $$ainfo:eu-repo/semantics/conferenceObject$$vinfo:eu-repo/semantics/publishedVersion
000097241 700__ $$aLobon, S.
000097241 700__ $$0(orcid)0000-0003-3875-4935$$aBlanco, M.
000097241 700__ $$0(orcid)0000-0003-3943-5311$$aCasasus, I.
000097241 700__ $$0(orcid)0000-0001-6673-489X$$aBertolin, J.
000097241 700__ $$0(orcid)0000-0002-1796-4223$$aJoy, M.
000097241 773__ $$g103 (2020), 210$$pJ. dairy sci.$$tJOURNAL OF DAIRY SCIENCE$$x0022-0302
000097241 85641 $$uhttp://hdl.handle.net/10532/5053$$zTexto completo de la revista
000097241 8564_ $$s289651$$uhttps://zaguan.unizar.es/record/97241/files/texto_completo.pdf$$yVersión publicada
000097241 8564_ $$s296716$$uhttps://zaguan.unizar.es/record/97241/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000097241 909CO $$ooai:zaguan.unizar.es:97241$$particulos$$pdriver
000097241 951__ $$a2021-09-02-10:25:37
000097241 980__ $$aARTICLE