HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Ziegler, J. H. Articles by Sink, J. D. Search for Related Content PubMed Articles by Ziegler, J. H. Articles by Sink, J. D.

Effect of Roughage on the Composition of Ovine Depot Fats¹

Pennsylvania State University, University Park

Abstract

PHYSICAL and chemical characteristics of the fats of food animals are intimately related to the edibility of meat products, to their nutritive value and eventually to the health and well-being of the consumers themselves. Ovine fat is of particular interest since Cramer (1962) concluded that its acceptability is the major factor influencing the consumption of the meat of this species.

Work by Shorland et al. (1955) with ruminants indicated that the fatty acid composition of the depot fats was unaffected by the nature of the diet ingested. The supposition was that all nutrient materials were decomposed by the activity of the microorganisms of the rumen, and the volatile fatty acids produced were selectively absorbed, metabolized and deposited by the animal in depot fats characteristic of the species. The results of recent investigations have cast doubt on the validity of this hypothesis (Callow, 1958; Cramer, 1962; Cramer and Marchello, 1962; Huston, 1962; Shaw et al., 1960).

¹ Journal Series of The Pennsylvania Agricultural Experiment Station, Paper NO. 3154.

² Present address: Xorth Carolina State Agricultural Extension Service, Wilson, North Carolina.