Fatty acid composition of meat of Sarda suckling lamb

作者： Maria Grazia Manca

DOI:

关键词: Sarda 、 Baby food 、 Fatty acid 、 Dietary fat 、 Human nutrition 、 Biology 、 Infant nutrition 、 Food science 、 Human health 、 Fatty acid composition

摘要: The fatty acid composition of dietary fat has an important role in human nutrition because can help to reduce the risk appearance some diseases. In this work profile meat Sarda suckling lamb was studied order improve quality relation health. Aim thesis firstly assess effect different management systems, indoor vs . outdoor, on lamb. Lambs which followed their mother pasture had a qualitatively better fat, from nutritional point view, than lambs raised due lower proportions SFA and higher C18:3 n3, DPA DHA contents. aim second experimental contribute quantify relationships between acids profiles lamb’s mother’s milk; results showed that there is low concentrations C18:1 t11, c9, t11 CLA n3 those milk. third milk source (natural or artificial) meat. Meat feed only replacer less favorable n6/n3 ratio content naturally reared. Lastly, fourth study compare with baby foods based Fresh more balanced infant compared food. This suggest possibility essential LC-PUFA contents commercial food by using lambs.

暂无可下载资源，当前可以选择系统获取到有开放资源时通知我或者直接发起求助文献求助

参考文章(345)

J.S. Elmore, D.S. Mottram, M. Enser, J.D. Wood, The effects of diet and breed on the volatile compounds of cooked lamb Meat Science. ,vol. 55, pp. 149- 159 ,(2000) , 10.1016/S0309-1740(99)00137-0

Jennette D. Higgs, The changing nature of red meat: 20 years of improving nutritional quality Trends in Food Science and Technology. ,vol. 11, pp. 85- 95 ,(2000) , 10.1016/S0924-2244(00)00055-8

V. Cañeque, M.T. Díaz, I. Álvarez, S. Lauzurica, C. Pérez, J. De la Fuente, The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs. Meat Science. ,vol. 70, pp. 373- 379 ,(2005) , 10.1016/J.MEATSCI.2005.02.003

Alexander Leaf, Yong-Fu Xiao, Jing X Kang, George E Billman, Prevention of sudden cardiac death by n−3 polyunsaturated fatty acids Pharmacology & Therapeutics. ,vol. 98, pp. 355- 377 ,(2003) , 10.1016/S0163-7258(03)00039-1

M.R. Sanz Sampelayo, J.R. Fernández, E. Ramos, R. Hermoso, F. Gil Extremera, J. Boza, Effect of providing a polyunsaturated fatty acid-rich protected fat to lactating goats on growth and body composition of suckling goat kids Animal Science. ,vol. 82, pp. 337- 344 ,(2006) , 10.1079/ASC200646

R.J.B. Bessa, P.V. Portugal, I.A. Mendes, J. Santos-Silva, Effect of lipid supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs fed dehydrated lucerne or concentrate Livestock Production Science. ,vol. 96, pp. 185- 194 ,(2005) , 10.1016/J.LIVPRODSCI.2005.01.017

Y.L. Ha, N.K. Grimm, M.W. Pariza, Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid. Carcinogenesis. ,vol. 8, pp. 1881- 1887 ,(1987) , 10.1093/CARCIN/8.12.1881

H.-K. Biesalski, Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? Meat Science. ,vol. 70, pp. 509- 524 ,(2005) , 10.1016/J.MEATSCI.2004.07.017

Eduard Escrich, Montserrat Solanas, Raquel Moral, Irmgard Costa, Laura Grau, Are the olive oil and other dietary lipids related to cancer? Experimental evidence. Clinical & Translational Oncology. ,vol. 8, pp. 868- 883 ,(2006) , 10.1007/S12094-006-0150-5

10.

Sílvia Souza, Paulo J do A Sobral, Florencia C Menegalli, None, Extração de proteínas miofibrilares de carne bovina para elaboração de filmes comestíveis Food Science and Technology International. ,vol. 24, pp. 619- 626 ,(2004) , 10.1590/S0101-20612004000400024

Fatty acid composition of meat of Sarda suckling lamb

来源期刊

我的账户

Fatty acid composition of meat of Sarda suckling lamb

来源期刊

相似文章 0

我的账户