Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle
Clàudia Baila,
Margalida Joy,
Juan Ramón Bertolín
et al.
Abstract:The effects of sainfoin
inclusion (Onobrychis viciifolia) in
the finishing concentrate for light lambs on the fatty acid
(FA) composition of the ruminal digesta, plasma, and meat were evaluated.
Twenty-six weaned male lambs were divided into three groups and fed
individually ad libitum for 40 days with one of three
concentrates differing in the level of sainfoin inclusion: 0% (0SF),
20% (20SF), and 40% (40SF). The rumen digesta showed an increase in
C18:3 n-3 concentration and a decrease in C18:1 t10 concentra… Show more
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