Orange peel silage in lamb feeding improves meat fatty acid profile

Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Angela Cristina Dias Ferreira [verfasserIn] Ana Caroline Pinho Santos [verfasserIn] Roberta de Lima Valença [verfasserIn] Bárbara Cristina Dantas Silva [verfasserIn] Luís Gabriel Alves Cirne [verfasserIn] Francisco e Assis Fonseca Macedo [verfasserIn] Juliana Caroline Santos Santana [verfasserIn] Vinicius Silva Oliveira [verfasserIn] Mikaele Alexandre Pereira [verfasserIn] José Adelson Santana Neto [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Portugiesisch

Erschienen:	2022

Schlagwörter:	Σn-3 By-product Conjugated linoleic acid Nutraceutical food Sheep meat.

Übergeordnetes Werk:	In: Semina: Ciências Agrárias - Universidade Estadual de Londrina, 2010, 43(2022), 6
Übergeordnetes Werk:	volume:43 ; year:2022 ; number:6

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.5433/1679-0359.2022v43n6p2629

Katalog-ID:	DOAJ081582358

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callnumber-first	S - Agriculture
author	Angela Cristina Dias Ferreira
spellingShingle	Angela Cristina Dias Ferreira misc S1-972 misc Σn-3 misc By-product misc Conjugated linoleic acid misc Nutraceutical food misc Sheep meat. misc Agriculture (General) Orange peel silage in lamb feeding improves meat fatty acid profile
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topic_title	S1-972 Orange peel silage in lamb feeding improves meat fatty acid profile Σn-3 By-product Conjugated linoleic acid Nutraceutical food Sheep meat
topic	misc S1-972 misc Σn-3 misc By-product misc Conjugated linoleic acid misc Nutraceutical food misc Sheep meat. misc Agriculture (General)
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title	Orange peel silage in lamb feeding improves meat fatty acid profile
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title_full	Orange peel silage in lamb feeding improves meat fatty acid profile
author_sort	Angela Cristina Dias Ferreira
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author_browse	Angela Cristina Dias Ferreira Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto
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title_sort	orange peel silage in lamb feeding improves meat fatty acid profile
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title_auth	Orange peel silage in lamb feeding improves meat fatty acid profile
abstract	Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat.
abstractGer	Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat.
abstract_unstemmed	Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement of corn (0, 33, 66 and 100%). Twenty Santa Inês lambs (five replicates per treatment), approximately five months old and body weight of 25.37 ± 1.94 kg, were distributed in a completely randomized design and the data obtained compared by the Tukey test at 0.05 of significance. There was a linear increase in the concentration of fatty acid capric (P = 0.026) and a quadratic increase for palmitic, palmitoleic, stearic, oleic, linoleic, conjugated linoleic (CLA) and α-linolenic acid, saturated, unsaturated, monounsaturated, polyunsaturated, Σn-6, Σn-3 fatty acids and desirable fatty acids in the meat of lambs fed with OPS (P<0.05). The replacement of corn by OPS in 66% in the diet of finishing lambs improves the fatty acid profile of the meat.
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title_short	Orange peel silage in lamb feeding improves meat fatty acid profile
url	https://doi.org/10.5433/1679-0359.2022v43n6p2629 https://doaj.org/article/2115aadeff704a529af69d2333926970 https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829 https://doaj.org/toc/1676-546X https://doaj.org/toc/1679-0359
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author2	Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto
author2Str	Ana Caroline Pinho Santos Roberta de Lima Valença Bárbara Cristina Dantas Silva Luís Gabriel Alves Cirne Francisco e Assis Fonseca Macedo Juliana Caroline Santos Santana Vinicius Silva Oliveira Mikaele Alexandre Pereira José Adelson Santana Neto
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up_date	2024-07-03T20:45:30.631Z
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Orange peel silage in lamb feeding improves meat fatty acid profile

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