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Título: | Dietary combination of linseed and hazelnut skin as a sustainable strategy to enrich lamb with health promoting fatty acids |
Autor: | Musati, M.; Frutos, Pilar CSIC ORCID ; Bertino, A.; Hervás, Gonzalo CSIC ORCID ; Luciano, G.; Forte, C.; Priolo, A. Lanza; Bella, M.; Biondi, L.; Natalelo, A. | Palabras clave: | By-product Phenolic compounds Tannins Omega-3 Rumen Meat |
Tesauro UNESCO: | Meat | Tesauro AGROVOC: | by-products phenolic compounds tannins rumen meat |
Fecha de publicación: | 2024 | Editor: | Nature Publishing Group | Citación: | Scientific Reports 14: 10133 (2024) | Resumen: | This study investigated the effect of the inclusion of extruded linseed and hazelnut skin on fatty acid (FA) metabolism in finishing lambs. Forty lambs were divided into 4 groups and fed for 60 d with: a conventional cereal-based diet, or the same diet with 8% of extruded linseed, or 15% of hazelnut skin, or 4% of linseed plus 7.5% of hazelnut skin as partial replacement of maize. Dietary treatments did not affect growth performances, carcass traits, and ruminal fermentation. The combined effect of linseed and hazelnut skin enriched the intramuscular fat with health promoting FA. Particularly, increases in α-linolenic acid (3.75-fold), and very long-chain n-3 poly-unsaturated FA (+ 40%) were attributed to the supplementation with linseed, rich in α-linolenic acid. In addition, increases in rumenic (+ 33%), and vaccenic (+ 59%) acids were attributed to hazelnut skin tannins modulating ruminal biohydrogenation and accumulating intermediate metabolites. The simultaneous inclusion of linseed and hazelnut skin can be a profitable strategy for enriching the intramuscular fat of lambs with health promoting FA, without adverse effects on ruminal fermentation and animal performance. | Descripción: | 14 páginas, 7 tablas. | Versión del editor: | http://dx.doi.org/10.1038/s41598-024-60303-3 https://www.nature.com/articles/s41598-024-60303-3 |
URI: | http://hdl.handle.net/10261/355718 | E-ISSN: | 2045-2322 |
Aparece en las colecciones: | (IGM) Artículos |
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Musati et al_2024.pdf | Artículo principal | 1,02 MB | Adobe PDF | Visualizar/Abrir |
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