Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation

The 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 s...

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Autores principales:	Vera,Raúl, Aguilar,Claudio, Lira,Rodrigo, Toro,Paula, Barrales,Luis, Peña,Iván, Squella,Fernando, Pérez,Patricio, Quenaya,Javiera, Yutronic,Hanja, Briones,Ignacio
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2009
Materias:	sheep dry olive cake fatty acids body composition
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010
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spelling	oai:scielo:S0718-583920090004000102018-10-01Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and PeroxidationVera,RaúlAguilar,ClaudioLira,RodrigoToro,PaulaBarrales,LuisPeña,IvánSquella,FernandoPérez,PatricioQuenaya,JavieraYutronic,HanjaBriones,Ignacio sheep dry olive cake fatty acids body composition The 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.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.69 n.4 20092009-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010en10.4067/S0718-58392009000400010
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	sheep dry olive cake fatty acids body composition
spellingShingle	sheep dry olive cake fatty acids body composition Vera,Raúl Aguilar,Claudio Lira,Rodrigo Toro,Paula Barrales,Luis Peña,Iván Squella,Fernando Pérez,Patricio Quenaya,Javiera Yutronic,Hanja Briones,Ignacio Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
description	The 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.
author	Vera,Raúl Aguilar,Claudio Lira,Rodrigo Toro,Paula Barrales,Luis Peña,Iván Squella,Fernando Pérez,Patricio Quenaya,Javiera Yutronic,Hanja Briones,Ignacio
author_facet	Vera,Raúl Aguilar,Claudio Lira,Rodrigo Toro,Paula Barrales,Luis Peña,Iván Squella,Fernando Pérez,Patricio Quenaya,Javiera Yutronic,Hanja Briones,Ignacio
author_sort	Vera,Raúl
title	Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
title_short	Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
title_full	Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
title_fullStr	Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
title_full_unstemmed	Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
title_sort	feeding dry olive cake modifies subcutaneous fat composition in lambs, noting cake resistance to degradation and peroxidation
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2009
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010
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Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation

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