Orange peel silage in lamb feeding improves meat fatty acid profile

Orange peel silage in lamb feeding improves meat fatty acid profile

Considering its nutritional quality and low cost compared to traditional foods, the orange peel has been used to replace grains in ruminant diets. This research was developed to evaluate the fatty acid profile of meat from lambs finished with diets containing orange peel silage (OPS) in replacement...

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Bibliographic Details
Main Authors: Angela Cristina Dias Ferreira, Ana Caroline Pinho Santos, Roberta de Lima Valença, Bárbara Cristina Dantas Silva, Luís Gabriel Alves Cirne, Francisco e Assis Fonseca Macedo, Juliana Caroline Santos Santana, Vinicius Silva Oliveira, Mikaele Alexandre Pereira, José Adelson Santana Neto
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2022-12-01
Series:Semina: Ciências Agrárias
Subjects:
Σn-3
By-product
Conjugated linoleic acid
Nutraceutical food
Sheep meat.
Online Access:https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829

Internet

https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/45829

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