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Meat Sci. 2015 Apr;102:79-89. doi: 10.1016/j.meatsci.2014.12.006. Epub 2014 Dec 18.

Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs.

Author information

1
Área de Producción Animal, Departamento de Ciencias Agroforestales, ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain.
2
Dipartimento di Agraria, Sezione di Scienze Zootecniche, University of Sassari, 07100 Sassari, Italy.
3
Instituto de Ganadería de Montaña (CSIC-ULE), 24346 Grulleros, León, Spain.
4
Área de Producción Animal, Departamento de Ciencias Agroforestales, ETS Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain. Electronic address: tmanso@agro.uva.es.

Abstract

Forty-eight Churra ewes with their new-born lambs were separated into four dietary treatments: Control (without added fat), LO (with 3% linseed oil), LO-Syn E (LO plus 400 mg/kg TMR of synthetic vitamin E) and LO-Nat E (LO plus 400 g/kg TMR of natural vitamin E). Linseed oil caused an increase in trans-11 C18:1 (VA), trans-10 C18:1, cis-9, trans-11 C18:2 (RA), trans-10, cis-12 C18:2 and C18:3 n-3 (ALA) in milk fat compared to the Control. The addition of vitamin E to the LO diets did not influence significantly the majority of milk fatty acids compared with the LO diet alone. Trans-10 C18:1, VA, RA, trans-10, cis-12 C18:2 and LA levels were higher in intramuscular lamb fat from treatments with linseed oil. No statistically significant differences were observed in these FA due to vitamin E supplementation or the type of vitamin E (synthetic vs. natural). Vitamin supplementation resulted in lipid oxidation levels below the threshold values for detection of rancidity in lamb meat.

KEYWORDS:

Fatty acid; Linseed oil; Meat; Milk; Suckling lamb; Vitamin E

PMID:
25553412
DOI:
10.1016/j.meatsci.2014.12.006
[Indexed for MEDLINE]

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