title: Effects of olive and fish oil Ca soaps in ewe diets on milk fat and muscle and subcutaneous tissue fatty-acid profiles of suckling lambs.
abstract: Enhancing healthy fatty acids (FAs) in ewe milk fat and suckling lamb tissues is an important objective in terms of improving the nutritional value of these foods for the consumer. The present study examined the effects of feeding-protected lipid supplements rich in unsaturated FAs on the lipid composition of ewe milk, and subsequently in the muscle and subcutaneous adipose tissues of lambs suckling such milk. Thirty-six pregnant Churra ewes with their new-born lambs were assigned to one of three experimental diets (forage/concentrate ratio 50 : 50), each supplemented with either 3% Ca soap FAs of palm (Control), olive (OLI) or fish (FO) oil. The lambs were nourished exclusively by suckling for the whole experimental period. When the lambs reached 11 kg BW, they were slaughtered and samples were taken from the Longissimus dorsi and subcutaneous fat depots. Although milk production was not affected by lipid supplementation, the FO diet decreased fat content (P0.05) and other trans-FAs between Control and FO treatments would indicate that FO treatment does not alter rumen biohydrogenation pathways under the assayed conditions. Changes in dam milk FA composition induced differences in the FA profiles of meat and fat depots of lambs, preferentially incorporated polyunsaturated FAs into the muscle rather than storing them in the adipose tissue. In the intramuscular fat of the FO treatment, all the n-3 FAs reached their highest concentrations: 0.97 (18:3 n-3), 2.72 (20:5 n-3), 2.21 (22:5 n-3) and 1.53% (22:6 n-3). In addition, not only did FO intramuscular fat have the most cis-9, trans-11 18:2 (1.66%) and trans-11 18:1 (3.75%), but also the lowest n-6/n-3 ratio (1.80) and saturated FA content were not affected. Therefore, FO exhibited the best FA profile from a nutritional point of view.
authors.affiliation: 1ETS Ingenierías Agrarias,Universidad de Valladolid,34004 Palencia,Spain.
authors.forename: B
authors.initials: B
authors.lastname: Gallardo
authors.affiliation: 2Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM),28049 Madrid,Spain.
authors.forename: P
authors.initials: P
authors.lastname: Gómez-Cortés
authors.affiliation: 3Instituto de Ganadería de Montaña (CSIC-ULE),24346 Grulleros,León,Spain.
authors.forename: A R
authors.initials: AR
authors.lastname: Mantecón
authors.affiliation: 2Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM),28049 Madrid,Spain.
authors.forename: M
authors.initials: M
authors.lastname: Juárez
authors.affiliation: 1ETS Ingenierías Agrarias,Universidad de Valladolid,34004 Palencia,Spain.
authors.forename: T
authors.initials: T
authors.lastname: Manso
authors.affiliation: 2Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM),28049 Madrid,Spain.
authors.forename: M A
authors.initials: MA
authors.lastname: de la Fuente
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet / Q000662:veterinary*; D004042:Dietary Fats, Unsaturated / Q000494:pharmacology; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D005395:Fish Oils / Q000008:administration & dosage*; D007774:Lactation / Q000378:metabolism; D008892:Milk / Q000737:chemistry; D009132:Muscles / Q000737:chemistry; D009753:Nutritive Value; D000069463:Olive Oil; D011247:Pregnancy; D012417:Rumen / Q000378:metabolism; D012756:Sheep / Q000502:physiology*; D012915:Soaps / Q000737:chemistry*; D050151:Subcutaneous Fat / Q000378:metabolism
chemical_list: D004042:Dietary Fats, Unsaturated; D005227:Fatty Acids; D005395:Fish Oils; D000069463:Olive Oil; D012915:Soaps