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Publication Type J
Authors Sun, H. X., R. Z. Zhong, H. W. Liu, M. L. Wang, J. Y. Sun and D. W. Zhou
Title Meat quality, fatty acid composition of tissue and gastrointestinal content, and antioxidant status of lamb fed seed of a halophyte (Suaeda glauca)
Source Meat Science
Author Keywords Suaeda glauca Lamb Meat quality Fatty acid Antioxidant activity conjugated linoleic-acid coronary-heart-disease soybean oil supplementation dairy-cows beef-cattle dietary supplementation carcass characteristics sunflower oil vitamin-e fish-oil
Abstract Twenty-four Merino lambs were randomly assigned to four treatments: control diet (Cr) consisting of 300 g concentrates with ad libitum Leymus chinensis hay; C with 150 g (T150), 300 g (1300) and 450 g (T450) Suaeda glauca seed, respectively. Meat quality, fatty acid composition of meat and lipid tissue and antioxidant status of lamb were evaluated. Inclusion of S. glauca seeds significantly increased selenium (Se) concentrations of muscle. The proportions of C18:1 trans-11 in musde, C18:2 n - 6, PUPA, n - 6 series fatty adds, and the ratios of P:S in rumen contents, as well as the ratios of n - 6:n - 3 in adipose tissue, rumen and duodenum content have been significantly (P < 0.05) improved with supplementation of S. glauca seeds to lamb diets. No significant effect was found on antioxidant status. The results suggest that S. glauca seed supplementation in lamb diets may change fatty add composition in tissues and content of digestive tract. (C) 2014 Elsevier Ltd. All rights reserved.
Author Address [Sun, H. X.; Zhong, R. Z.; Liu, H. W.; Wang, M. L.; Zhou, D. W.] Chinese Acad Sci, Northeast Inst Geog & Agroecol, Harbin 150081, Heilongjiang, Peoples R China. [Sun, J. Y.] Heilongiang Agr Acad Sci, Inst Anim Husb, Harbin 150086, Heilongiang, Peoples R China. Zhou, DW (reprint author), Chinese Acad Sci, Northeast Inst Geog & Agroecol, Harbin 150081, Heilongjiang, Peoples R China. zhoudaowei@iga.ac.cn
ISSN 0309-1740
ISBN 0309-1740
29-Character Source Abbreviation Meat Sci.
Publication Date Feb
Year Published 2015
Volume 100
Beginning Page 10-16
Digital Object Identifier (DOI) 10.1016/j.meatsci.2014.09.005
Unique Article Identifier WOS:000347765700003
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