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Articles | Volume 63, issue 2
Articles | Volume 63, issue 2
https://doi.org/10.5194/aab-63-431-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-63-431-2020
© Author(s) 2020. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 63, issue 2
Original study
 | 
28 Nov 2020
Original study |  | 28 Nov 2020

Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

Yathreb Yagoubi, Samir Smeti, Ilyes Mekki, Juan Ramón Bertolín, Guillermo Ripoll, Margalida Joy, Mokhtar Mahouachi, and Naziha Atti

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Latest update: 24 Oct 2025
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Short summary
Recently, consumers have been seeking natural and healthy products such as meat rich in polyunsaturated fatty acids, beneficial for health with decreasing the saturated fatty acids. Then, to enhance the meat quality, some nutritional strategies were considered such as using the residues of aromatic and medicinal plants. Then, the use of rosemary residues in lamb feeding increased the polyunsaturated fatty acid, n-6 and n-3 contents and reduced the saturation index in muscles and adipose tissues.
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