Articles | Volume 63, issue 2
Arch. Anim. Breed., 63, 431–439, 2020
https://doi.org/10.5194/aab-63-431-2020
Arch. Anim. Breed., 63, 431–439, 2020
https://doi.org/10.5194/aab-63-431-2020

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 et al.

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Cited articles

Atti, N., Methlouthi, N., Saidi, C., and Mahouachi, M.: Effects of extruded linseed on muscle physicochemical characteristics and fatty acid composition of lambs, J. Appl. Anim. Res., 41, 120–127, 2013. 
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Costa, R. G., Almeida, M. D. A., Cruz, G. R. B., Filho, E. M. B., Ribeiro, N. L., Madruga, M. S., and Queiroga, D. C. R. E.: The fatty acid profile of fat depots from Santa Ines sheep fed spineless cactus (Opuntiaficus-indica Mill.), J. Sci. Food. Agri., 97, 4438–4444, 2017. 
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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.