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Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs

By B. Gallardo, Pilar Gómez-Cortés, Ángel R. Mantecón, Manuela Juárez, Teresa Manso and Miguel Ángel de la Fuente

Abstract

13 páginas, 5 tablas, 3 figuras.Enhancing healthy fatty acids (FAs) in ewe milk fat and suckling lamb tissues is an important objective in terms of improving the nutritional value of these foods for the consumer. The present study examined the effects of feeding-protected lipid supplements rich in unsaturated FAs on the lipid composition of ewe milk, and subsequently in the muscle and subcutaneous adipose tissues of lambs suckling such milk. Thirty-six pregnant Churra ewes with their new-born lambs were assigned to one of three experimental diets (forage/concentrate ratio 50: 50), each supplemented with either 3% Ca soap FAs of palm (Control), olive (OLI) or fish (FO) oil. The lambs were nourished exclusively by suckling for the whole experimental period. When the lambs reached 11 kg BW, they were slaughtered and samples were taken from the Longissimus dorsi and subcutaneous fat depots. Although milk production was not affected by lipid supplementation, the FO diet decreased fat content (P0.05) and other trans-FAs between Control and FO treatments would indicate that FO treatment does not alter rumen biohydrogenation pathways under the assayed conditions. Changes in dam milk FA composition induced differences in the FA profiles of meat and fat depots of lambs, preferentially incorporated polyunsaturated FAs into the muscle rather than storing them in the adipose tissue. In the intramuscular fat of the FO treatment, all the n-3 FAs reached their highest concentrations: 0.97 (18:3 n-3), 2.72 (20:5 n-3), 2.21 (22:5 n-3) and 1.53% (22:6 n-3). In addition, not only did FO intramuscular fat have the most cis-9, trans-11 18:2 (1.66%) and trans-11 18:1 (3.75%), but also the lowest n-6/n-3 ratio (1.80) and saturated FA content were not affected. Therefore, FO exhibited the best FA profile from a nutritional point of view. © 2014 The Animal Consortium.This work was carried out through a collaboration agreement between the Diputación de Palencia and the Universidad de Valladolid and has been subsidized by the Consejería de Educación de la Junta de Castilla y León (Projects VA058A07 and GR158), the Ministerio de Ciencia e Innovación (MICINN; AGL2008-04805 and the Consolider Ingenio 2010 Programme; FUN-C-FOOD CSD2007-063) and the Comunidad Autónoma de Madrid (2009-AGR-1469). The authors thank Mrs M.V. Rodríguez-Pino (CSIC, Madrid, Spain) for her technical assistance in analysing and processing fat samples. Beatriz Gallardo has a PIRTU contract from Consejería de Educación de la Junta de Castilla y León.Peer Reviewe

Topics: Suckling lamb, Ca soap, Intramuscular fat, Milk, Fatty acid
Publisher: 'Cambridge University Press (CUP)'
Year: 2014
DOI identifier: 10.1017/S1751731114000238
OAI identifier: oai:digital.csic.es:10261/102560
Provided by: Digital.CSIC
Journal:

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