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dc.contributor.author	ROMERO BERNAL, JOSE
dc.contributor.author	MORALES ALMARAZ, ERNESTO
dc.contributor.author	CASTELAN ORTEGA, OCTAVIO ALONSO
dc.contributor.author	PESCADOR SALAS, NAZARIO
dc.contributor.author	González Ronquillo, Manuel
dc.creator	ROMERO BERNAL, JOSE; 210377
dc.creator	MORALES ALMARAZ, ERNESTO; 43756
dc.creator	CASTELAN ORTEGA, OCTAVIO ALONSO; 21079
dc.creator	PESCADOR SALAS, NAZARIO; 6557
dc.creator	González Ronquillo, Manuel; 26128
dc.date.accessioned	2018-03-07T16:56:44Z
dc.date.available	2018-03-07T16:56:44Z
dc.date.issued	2017
dc.identifier	http://www.redalyc.org/articulo.oa?id=33149977023
dc.identifier.uri	http://hdl.handle.net/20.500.11799/77717
dc.description	This study examined the characteristics of the fatty acids profile in the meat of lambs fed grazing and supplemented with different PUFA sources. Thirty Suffolk lambs were used (37.2±5.4kg BW), grazing on perennial ryegrass (Lolium perenne) (12h d-1) and supplemented (30g kg-1 BW0.75) with ryegrass hay (RGH), or supplements formulated with fishmeal (FHM) or soybean meal (SBM). Lambs were used in a completely randomized design. Results showed an effect on total SFA, with SBM higher than RGH (P=0.033), and SBM and FHM showing higher MUFA content compared with RGH (P=0.001). Total PUFA content was higher for RGH, followed by FHM and with the lowest content for SBM (P=0.001). Concluding that there is a variation in fatty acid content depending on the lipid-protein source used in supplementation in grazing sheep, the content of PUFA was higher for grazing lambs supplemented with RGH compared with those supplemented with FHM or SBM.
dc.format	application/pdf
dc.language.iso	eng	es
dc.publisher	Universidade Federal de Santa Maria
dc.relation	http://www.redalyc.org/revista.oa?id=331
dc.rights	Ciência Rural
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Ciência Rural (Brasil) Num.4 Vol.47
dc.subject	Agrociencias	es
dc.subject	Lambs	es
dc.subject	grazing	es
dc.subject	fatty acids	es
dc.subject	meat	es
dc.subject	PUFA	es
dc.subject.classification	CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
dc.title	Chemical composition and fatty acid profile in meat from grazing lamb diets supplemented with ryegrass hay, fishmeal and soya bean meal as PUFA sources	es
dc.type	Artículo	es
dc.road	Dorada	es
dc.ambito	Internacional	es
dc.audience	students	es
dc.audience	researchers	es
dc.type.conacyt	article
dc.identificator	6

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