Effect of dietary starch level and its rumen degradability on lamb meat fatty acid composition

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• 作者：Maria A. Oliveira^a ; ^b ; Susana P. Alves^a ; ^c ; José ; Santos-Silva^c ; ^d ; Rui J.B. Bessa^a ; ^c ; ^{rjbbessa@fmv.ulisboa.pt}
• 关键词：Lamb meat ; Starch ; Wheat ; Corn ; Fatty acids ; Biohydrogenation intermediates
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：166-172
• 全文大小：278 K
• 卷排序：123

文摘

Starch rumen degradability and level did not affect lamb growth. Meat shear force was lower for mid-degradability than high-degradability diets. All diets induced a high trans-10-18:1 to trans-11-18:1 ratio in meat. Higher dietary starch increases the accumulation of trans10-18:1 in meat.