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Articles | Volume 68, issue 1
Articles | Volume 68, issue 1
https://doi.org/10.5194/aab-68-183-2025
© Author(s) 2025. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-68-183-2025
© Author(s) 2025. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 68, issue 1
Original study
 | 
07 Mar 2025
Original study |  | 07 Mar 2025

Exploring the impact of protected fat on fattening performance, carcass characteristics, fatty acid composition, and meat quality in Tuj lambs

Dogan Turkyilmaz, Ulku Dagdelen, Nurinisa Esenbuga, and Seyma Sisik Ogras

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Latest update: 17 May 2026
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Short summary
Protection of tallow-fat addition in the diets of Tuj lambs with calcium soaps affected fattening performance and meat quality, especially fatty acid composition. Protection of tallow-fat addition improved the content of conjugated linoleic acid (CLA) and oleic acid in fatty acid composition. Protection of tallow-fat addition is a viable strategy for enhancing the economic efficiency of fattening.
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