Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

Meat Science

Volumn 91, Issue 3, 2012, Pages 277-283

  Vieira, Ceferina ^a   Fernández Diez, Ana ^b   Mateo, Javier ^b   Bodas, Raul ^c   Soto, Sergio ^d   Manso, Teresa ^e  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

^c Instituto de Ganadería de Montana   (Spain)

^d UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^e UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Dairy sheep; Fatty acid composition; Meat flavour; Sensory analysis

Indexed keywords

DAILY RATION; EWES' MILK; FATTY ACID COMPOSITION; LINSEED OIL; LIPID OXIDATION; MEAT QUALITY; OLIVE OIL; PALM OIL; SENSORY ANALYSIS; SENSORY EVALUATION; SOYBEAN OIL; SUCKLING LAMBS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VOLATILE COMPOUNDS;

DAIRIES; DRYING OILS; MEATS; NUTRITION; PH EFFECTS; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

GLYCINE MAX; OVIS ARIES;

THIOBARBITURIC ACID REACTIVE SUBSTANCE; TOCOPHEROL; VEGETABLE OIL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; COLOR; CONSUMER; DAIRYING; DIET; DRUG EFFECT; FEMALE; HUMAN; LACTATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; MILK; ODOR; PH; SHEEP; TASTE;

ANIMALS; COLOR; CONSUMER SATISFACTION; DAIRYING; DIET; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTATION; LIPID PEROXIDATION; MEAT; MILK; ODORS; PLANT OILS; SHEEP, DOMESTIC; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOCOPHEROLS; VOLATILE ORGANIC COMPOUNDS;

EID: 84859602660     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.003     Document Type: Article

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