Los niveles de ácido ruménico y ácido vacénico de la grasa intramuscular de los lechazos aumentan al incorporar orujo de uva en la ración de las ovejas

• C. Guerra Rivas ^[1] ; B. Gallardo ^[1] ; P. Lavin ^[1] ; A.R. Mantecón ^[1] ; C. Vieira ^[1] ; T. Mando ^[1]
  1. [1] Universidad de Valladolid

     Universidad de Valladolid

     Valladolid, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 678-680
• Idioma: español
• Títulos paralelos:
  • Rumenic and vaccenic acids from intramuscular fat of suckling lambs are increased when grape pomace is included in the diet of lactating ewes
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• Resumen

  • Forty-eight Churra ewes were used to study the effects of 500 mg kg-1 of vitamin E, 5% or 10 % of grape pomace in ewes diets on meat fatty acid profile of their suckling lambs. The lambs were fed exclusively by suckling from their respective mothers and slaughtered when they reached 11.5 kg body weight. Lambs whose mothers were supplemented with grape pomace showed higher (P < 0.05) rumenic acid and vaccenic acid than control group.