Modificaciones de las características de la carne y de la leche mediante la alimentación

• Manso, T. ^[1] ; Gallardo, B. ; Guerra-Rivas, C.
  1. [1] Universidad de Valladolid

     Universidad de Valladolid

     Valladolid, España

     
• Localización: Xl Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC) XVL Congreso Internacional / coord. por María Jesús Alcalde Aldea, Martín Rodríguez García, 2015, ISBN 978-84-9048-398-5, págs. 56-73
• Idioma: español
• Títulos paralelos:
  • Modifying milk and meat characteristics through feed changes
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• Resumen

  • Feeding is a major factor affecting the quality of sheep products (milk and meat). The feeding strategies useful to increase the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and meat in the human diet are reported. The addition of supplements rich in oils and the level and quality of forage seem valuable tools to influence the fatty acid composition of milk and lambs meat. In addition, the use of alternative feed resources such as grape pomace rich in phenolic compounds in the sheep and lamb diets and their effects on meat FA composition and oxidative stability are also discussed.