FEEDING DRY OLIVE CAKE MODIFIES SUBCUTANEOUS FAT COMPOSITION IN LAMBS, NOTING CAKE RESISTANCE TO DEGRADATION AND PEROXIDATION

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dc.contributor.authorVera, Raul
dc.contributor.authorAguilar, Claudio
dc.contributor.authorLira, Rodrigo
dc.contributor.authorToro, Paula
dc.contributor.authorBarrales, Luis
dc.contributor.authorPena, Ivan
dc.contributor.authorSquella, Fernando
dc.contributor.authorPerez, Patricio
dc.contributor.authorQuenaya, Javiera
dc.contributor.authorYutronic, Hanja
dc.contributor.authorBriones, Ignacio
dc.date.accessioned2024-01-10T12:05:29Z
dc.date.available2024-01-10T12:05:29Z
dc.date.issued2009
dc.description.abstractThe purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat analyzed for fatty acids. Treatments did not differ in weight gain or carcass weight and quality, but highly significant differences were found in several fatty acid contents. CAKE animals had reduced palmitic acid as well as increased oleic and stearic acid contents. Atherogenic and thrombogenic indices improved with cake feeding. Principal component and discriminant analyses clearly differentiated treatments suggesting they could be applicable for traceability purposes. A laboratory experiment demonstrated that with or without added vitamin E, the dry olive cake did not alter its lipid properties with increased storage time.
dc.description.funderFIA, Ministerio de Agricultura, Chile
dc.format.extent12 páginas
dc.fuente.origenWOS
dc.identifier.doi10.4067/S0718-58392009000400010
dc.identifier.issn0718-5839
dc.identifier.urihttps://doi.org/10.4067/S0718-58392009000400010
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76016
dc.identifier.wosidWOS:000273660100010
dc.information.autorucAgronomía e Ing. Forestal;Aguilar C;S/I;49021
dc.information.autorucAgronomía e Ing. Forestal;Barrales L;S/I;99110
dc.information.autorucAgronomía e Ing. Forestal;Lira R;S/I;12873
dc.information.autorucAgronomía e Ing. Forestal;Peña I;S/I;53769
dc.information.autorucAgronomía e Ing. Forestal;Quenaya J;S/I;120930
dc.information.autorucAgronomía e Ing. Forestal;Toro P;S/I;10601
dc.information.autorucAgronomía e Ing. Forestal;Vera R;S/I;104229
dc.information.autorucAgronomía e Ing. Forestal;Yutronic H;S/I;124874
dc.issue.numero4
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final559
dc.pagina.inicio548
dc.publisherINST INVESTIGACIONES AGROPECUARIAS
dc.revistaCHILEAN JOURNAL OF AGRICULTURAL RESEARCH
dc.rightsregistro bibliográfico
dc.subjectsheep
dc.subjectdry olive cake
dc.subjectfatty acids
dc.subjectbody composition
dc.subjectCONJUGATED LINOLEIC-ACID
dc.subjectOLEIC-ACID
dc.subjectCARCASS CHARACTERISTICS
dc.subjectLONGISSIMUS-THORACIS
dc.subjectTRIGLYCERIDE
dc.subjectCHOLESTEROL
dc.subjectGROWTH
dc.subjectBREED
dc.subjectMEAT
dc.subjectOIL
dc.subject.ods13 Climate Action
dc.subject.odspa13 Acción por el clima
dc.titleFEEDING DRY OLIVE CAKE MODIFIES SUBCUTANEOUS FAT COMPOSITION IN LAMBS, NOTING CAKE RESISTANCE TO DEGRADATION AND PEROXIDATION
dc.typeartículo
dc.volumen69
sipa.codpersvinculados49021
sipa.codpersvinculados99110
sipa.codpersvinculados12873
sipa.codpersvinculados53769
sipa.codpersvinculados120930
sipa.codpersvinculados10601
sipa.codpersvinculados104229
sipa.codpersvinculados124874
sipa.indexWOS
sipa.indexScielo
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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