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Fatty acid profile of hind leg muscle in female and male nutria (Myocastor coypus Mol.), fed green forage diet


Glogowski, R; Czauderna, M; Rozbicka, A; Krajewska, K A; Clauss, Marcus (2010). Fatty acid profile of hind leg muscle in female and male nutria (Myocastor coypus Mol.), fed green forage diet. Meat Science, 85(3):577-579.

Abstract

The study describes the profile of fatty acids in hind leg muscle of 18 female and 12 male nutria reared on
an extensive system farm in eastern Poland with a diet based on fresh forage. When compared to results from nutrias from an intensive production system from the literature, the forage-fed animals had lower proportions of saturated fatty acids, and higher proportions of n3-fatty acids in their muscle tissue; in particular, n6:n3-fatty acid ratios were lower (2.6–3.0) in forage-fed animals compared to intensively reared animals (16.8–28.9). These findings underline that using forage-based diets is feasible in nutrias, and an economic way to improve the fatty acid composition of their meat.

Abstract

The study describes the profile of fatty acids in hind leg muscle of 18 female and 12 male nutria reared on
an extensive system farm in eastern Poland with a diet based on fresh forage. When compared to results from nutrias from an intensive production system from the literature, the forage-fed animals had lower proportions of saturated fatty acids, and higher proportions of n3-fatty acids in their muscle tissue; in particular, n6:n3-fatty acid ratios were lower (2.6–3.0) in forage-fed animals compared to intensively reared animals (16.8–28.9). These findings underline that using forage-based diets is feasible in nutrias, and an economic way to improve the fatty acid composition of their meat.

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Additional indexing

Item Type:Journal Article, refereed, original work
Communities & Collections:05 Vetsuisse Faculty > Veterinary Clinic > Department of Small Animals
Dewey Decimal Classification:570 Life sciences; biology
630 Agriculture
Language:English
Date:July 2010
Deposited On:11 May 2010 07:18
Last Modified:08 Sep 2016 07:32
Publisher:Elsevier
ISSN:0309-1740
Publisher DOI:https://doi.org/10.1016/j.meatsci.2010.03.008

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