Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs

10 Pág.

Detalhes bibliográficos
Autores: Haro, Andres, De Evan, T., Fuente, Jesús M. de la, Díaz, M. Teresa, González Cano, Javier, Carro Travieso, Mª Dolores
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/342959
Acesso em linha:http://hdl.handle.net/10261/342959
https://api.elsevier.com/content/abstract/scopus_id/85081669936
Access Level:acceso abierto
Palavra-chave:Fatty acid profile
Lambs
Meat quality
Sunflower seeds and meal
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spelling Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing LambsHaro, AndresDe Evan, T.Fuente, Jesús M. de laDíaz, M. TeresaGonzález Cano, JavierCarro Travieso, Mª DoloresFatty acid profileLambsMeat qualitySunflower seeds and meal10 Pág.The objective of the study was to assess the effects of feeding sunflower meal (SM) and seeds (SS) protected against rumen degradation on carcass characteristics and composition and fatty acid (FA) profile of lamb meat. The protection of SM and SS was achieved by treating both feeds with malic acid at 150 °C for 2 h (MAH treatment) and in a previous study this treatment was shown to decrease ruminal degradability of protein of both feeds and fat degradability of SS. Two homogeneous groups of 12 lambs each were fed ad libitum high-cereal concentrates and cereal straw from 14 to 26 kg of body weight. The two concentrates differed only in the treatment SM and SS, which were included either untreated (control) or MAH treated. The MAH-fed lambs had greater thickness of dorsal fat (p = 0.016) and greater (p ≤ 0.016) values of the color parameters a* (redness) and C* (chromaticity) of the Rectus abdominis muscle. However, there were no differences in carcass measurements and in water-holding capacity, chemical composition, pH, color, or fatty acid of Longissimus muscle. In summary, the MAH treatment resulted in only subtle changes in meat composition and quality.Funding from the Spanish Ministry of Economy and Competitiveness (Project AGL2012-31064) and from the Comunidad de Madrid (Spain) and European Structural and Investment Funds (Project MEDGAN-CM S2013/ABI-2913) is gratefully acknowledged.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Economía y Competitividad (España)Comunidad de MadridEuropean CommissionDe Evan, T. [0000-0001-7391-9614]Fuente, Jesús M. de la [0000-0001-7110-266X]Díaz, M. Teresa [0000-0003-3258-5966]González Cano, Javier [0000-0002-9285-8332]Carro Travieso, Mª Dolores [0000-0002-4221-9057]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/342959https://api.elsevier.com/content/abstract/scopus_id/85081669936reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO//AGL2012-31064S2013/ABI-2913Departamento de Tecnología de los alimentoshttps://doi.org/10.3390/ani10030487Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3429592026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
title Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
spellingShingle Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
Haro, Andres
Fatty acid profile
Lambs
Meat quality
Sunflower seeds and meal
title_short Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
title_full Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
title_fullStr Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
title_full_unstemmed Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
title_sort Effect of a Diet Supplemented with Malic Acid-Heat (MAH) Treated Sunflower on Carcass Characteristics, Meat Composition and Fatty Acids Profile in Growing Lambs
dc.creator.none.fl_str_mv Haro, Andres
De Evan, T.
Fuente, Jesús M. de la
Díaz, M. Teresa
González Cano, Javier
Carro Travieso, Mª Dolores
author Haro, Andres
author_facet Haro, Andres
De Evan, T.
Fuente, Jesús M. de la
Díaz, M. Teresa
González Cano, Javier
Carro Travieso, Mª Dolores
author_role author
author2 De Evan, T.
Fuente, Jesús M. de la
Díaz, M. Teresa
González Cano, Javier
Carro Travieso, Mª Dolores
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Comunidad de Madrid
European Commission
De Evan, T. [0000-0001-7391-9614]
Fuente, Jesús M. de la [0000-0001-7110-266X]
Díaz, M. Teresa [0000-0003-3258-5966]
González Cano, Javier [0000-0002-9285-8332]
Carro Travieso, Mª Dolores [0000-0002-4221-9057]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Fatty acid profile
Lambs
Meat quality
Sunflower seeds and meal
topic Fatty acid profile
Lambs
Meat quality
Sunflower seeds and meal
description 10 Pág.
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/342959
https://api.elsevier.com/content/abstract/scopus_id/85081669936
url http://hdl.handle.net/10261/342959
https://api.elsevier.com/content/abstract/scopus_id/85081669936
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO//AGL2012-31064
S2013/ABI-2913
Departamento de Tecnología de los alimentos
https://doi.org/10.3390/ani10030487
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,228081

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