ReviewAnimals : an open access journal from MDPI2021
Effect of Dams and Suckling Lamb Feeding Systems on the Fatty Acid Composition of Suckling Lamb Meat.
Review in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Discrepancies in the rumen microbiome, metabolome, and serum metabolome among Hu sheep, East Friesian sheep, and East Friesian × Hu crossbred sheep.Frontiers in microbiology · 2025Article
- Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding.Food science & nutrition · 2023Article
- Intergenerational impact of dietary protein restriction in dairy ewes on epigenetic marks in the perirenal fat of their suckling lambs.Scientific reports · 2023Article
- Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.Foods (Basel, Switzerland) · 2022Article
- Effect of Suckling Management and Ewe Concentrate Level on Methane-Related Carbon Footprint of Lamb Meat in Sardinian Dairy Sheep Farming.Animals : an open access journal from MDPI · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The effects of the dams and suckling lamb feeding systems on the fatty acid (FA) profile of lamb meat are reviewed in this article. The suckling lamb can be considered a functional monogastric, and therefore, its meat FA composition is strongly influenced by the FA composition of maternal milk. The major source of variation for ewe milk FA composition is represented by pasture amount and type. In the traditional sheep breeding system of the Mediterranean area, the main lambing period occurs in late autumn-early winter, and ewes are able to exploit the seasonal availability of the natural pastures at their best. Therefore, lambs start suckling when maternal milk concentrations of vaccenic, rumenic, and n-3 long-chain polyunsaturated FA in maternal milk are the highest. When maternal diet is mainly based on hay and concentrates, the use of vegetable oils can be considered a good strategy to improve the meat FA profile of suckling lambs.
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Registered trials
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