Feeding Affected the Neutral and Polar Lipid Composition of Muscle in Foals

X. Belaunzaran; P. Lavín; J.K.G. Kramer; N. Aldai

Feeding Affected the Neutral and Polar Lipid Composition of Muscle in Foals

In: 63rd International Congress of Meat Science and Technology

Authors:

X. Belaunzaran

X. Belaunzaran ¹Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006, Vitoria- Gasteiz, Spain

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P. Lavín

P. Lavín ²Instituto de Ganadería de Montaña (IGM-CSIC), Finca Marzanas, Grulleros (León), Spain

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J.K.G. Kramer

J.K.G. Kramer ³Guelph Food Research Centre, Agriculture & Agri-Food Canada, Guelp, ON, Canada; noelia.aldai@ehu.eus

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N. Aldai

N. Aldai ¹Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006, Vitoria- Gasteiz, Spain

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Type:: Chapter

Pages:: 105–106

DOI:: https://doi.org/10.3920/9789086868605_035

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Two groups of crossbred foals were slaughtered at 4 and 12 months, respectively. First were naturally suckled and the second were naturally suckled and then concentrate-fed from 7 to 12 months. Meat from suckling foals was leaner and provided the highest content of total and n-3 polyunsaturated fatty acid (PUFA). By contrast, meat from finished foals was fatter accumulating 16:0 and monounsaturated fatty acids in the neutral lipids. Linolenic acid was preferentially deposited in neutral lipids, but linoleic acid and all long chain PUFAs were incorporated into the polar lipid fraction.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Feeding Affected the Neutral and Polar Lipid Composition of Muscle in Foals

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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