Fatty acid profile of subcutaneous fat in lambs finished on either olive oil cake‐based rations on Mediterranean‐like pastures in Chile
Ruminant meat produced from grazing is generally rich in omega‐3 fatty acids,and particularly conjugated linoleic acid.The undesirable saturated palmitic acid is also abundant ( MacRae et al.,2005 ).Olive oil cake,a by‐product of the extraction of olive oil has a high concentration of oleic acid,particularly if oil extraction has not been exhaustive.Fat lambs are the most important product of sheep grazing the Mediterranean‐like native grasslands of Central Chile,and constitute the most important output of small sheep farms in the region.Production is extremely seasonal,constrained by the highly concentrated peak pasture yield in late spring and by the infrequent use of supplementary feeding.The objective of our work was to determine the extent to which olive oil cake could be used to modify the fatty acid profile of the subcutaneous fat,and by inference,of meat,in an effort to transform lamb meat into a functional,value‐added,food.
lamb fattening Chile fatty acids olive‐oil cake
R.Vera I.Briones C.Aguilar R.Lira I.Pena J.Quenaya H.Yutronic F.Squella P.Toro P.Perez
Ponti f icia Universidad Católica,Santiago,Chile FIA,Ministerio de Agricultura,Santiago,Chile I N IA,Chile Universidad de Chile,Santiago,Chile
国际会议
呼和浩特
英文
2008-06-29（万方平台首次上网日期，不代表论文的发表时间）