Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn

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• 作者：C.E. Realini^a ; ^{carolina.realini@unorte.edu.uy} ; G. Bianchi^b ; O. Bentancur^c ; G. Garibotto^b
• 关键词：n-3 ; Thyme ; Lemon albedo ; Garlic ; Stall feeding
• 刊名：Meat Science
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：127
• 期：Complete
• 页码：21-29
• 全文大小：395 K
• 卷排序：127

文摘

Alfalfa improved lamb sensory ratings and fatty acid composition relative to corn. Corn or longer alfalfa feeding is recommended for heavier and fatter carcasses. Spices addition improved liking scores and linseed the nutritional quality of lamb. Feeding corn and linseed for 83 d may require extra antioxidants for color stability. Feeding concentrates for at least 41 d did not result in meat as a ‘source of n-3’.