Articles | Volume 68, issue 1
https://doi.org/10.5194/aab-68-183-2025
https://doi.org/10.5194/aab-68-183-2025
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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Cited articles

Alba, H. D. R., de Freitas Júnior, J. E., Leite, L. C., Azevêdo, J. A. G., Santos, S. A., Pina, D. S., Cirne, L. G. A., Rodrigues, C. S., Silva, W. P., Lima, V. G. O., Tosto, M. S. L., and de Carvalho, G. G. P.: Protected or Unprotected Fat Addition for Feedlot Lambs: Feeding Behavior, Carcass Traits, and Meat Quality, Animal, 11, 328, https://doi.org/10.3390/ani11020328, 2021. 
Alves da Costa, C., Andrade, G. P. de, Maciel, M. do V., Lima, D. M. de, Cardoso, D. B., Silva, G. G. da, Guim, A., and Carvalho, F. F. R. de: Meat quality of lambs fed crude glycerin as a replacement for corn, Small Ruminant Res., 192, 106245, https://doi.org/10.1016/j.smallrumres.2020.106245, 2020. 
AMSA: Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat, 2nd edn., American Meat Science Association Educational Foundation, Champaign, IL, USA, https://meatscience.org/docs/default-source/publications-resources/research-guide/2015-amsa-sensory-guidelines-1-0.pdf?sfvrsn=42d380b3_6 (last access: 4 March 2025), 2015. 
AOAC: Official methods of analysis, 16th edn., Association of Official Analytical Chemists International, Gaithersburg, MD, USA, ISBN 978-0-935584-54-7, 1999. 
Arana, A., Mendizabal, J. A., Alzón, M., Eguinoa, P., Beriain, M. J., and Purroy, A.: Effect of feeding lambs oleic acid calcium soaps on growth, adipose tissue development and composition, Small Ruminant Res., 63, 75–83, https://doi.org/10.1016/j.smallrumres.2005.02.006, 2006. 
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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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