Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-19T06:50:33.475Z Has data issue: false hasContentIssue false
  • English
  • Français

A Comparison between the effects of ryegrass and white clover on the iodine values and melting points of some depot fats of sheep

Published online by Cambridge University Press:  27 March 2009

F. B. Shorland ,
Z. Czochanska ,
R. A. Barton  and
A. L. Rae
F. B. Shorland
Affiliation:
Food Chemistry Division, D. S. I. R., Wellington, New Zealand
Z. Czochanska
Affiliation:
Food Chemistry Division, D. S. I. R., Wellington, New Zealand
R. A. Barton
Affiliation:
Sheep Husbandry Department, Massey University, Palmerston North, New Zealand
A. L. Rae
Affiliation:
Sheep Husbandry Department, Massey University, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

1. The mean iodine values and melting points of the fats from 16-month-old Romney wethers grazed on different pasture species including: perennial ryegrass or short-rotation ryegrass alone or admixed with white clover were as follows perinephric, i.v. 41.3-46.1, M.P. 47.7-49.4°C; omental, i.v. 43.2-47.4, M.P. 46.6-47.4°C; subcutaneous, i.v. 46.4-50.4, M.P. 44.2-46.0°C and 1. dorsi muscle, i.v. 57.5-60.3, M.P. 39.7-41.5°C. The iodine values were several units higher than those obtained previously (Shorland etal. 1962) for corresponding fats from mature Romney ewes.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 68 , Issue 2 , April 1967 , pp. 221 - 225
Copyright
Copyright © Cambridge University Press 1967

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barnicoat, C. R. & Shorland, F. B. (1952). New Zealand lamb and mutton. II. Chemical composition of edible tissues. N. Z. Jl Sci. Technol. 33 A, (5), 16–23.Google Scholar
Callow, E. H. (1935 a). Carcass quality of the pig in relation to growth and diet. Emp. J. exp. Agric. 3, 80–104.Google Scholar
Callow, E. H. (1935b). Quality in the pig's carcass. Rep. Fd Invest Bd, Lond., pp. 43–53.Google Scholar
Callow, E. H.. (1958). Comparative studies of meat. VI. Factors affecting the iodine number of fat from the fatty and muscular tissues of lambs. J. agric. Sci., Camb. 51, 361–9.CrossRefGoogle Scholar
Cramer, D. A. & Marchello, J. A. (1962). Composition of ovine fat. I. Ration effects. J. Anim. Sci. 21, 665 (Abstr.).Google Scholar
Cramer, D. A. & Marohello, J. A. (1964). Seasonal and sex patterns in fat composition of growing lambs. J. Anim. Sci. 23, 1002–1010.CrossRefGoogle Scholar
Cramer, D. A., Marchello, J. A. & Sutherland, T. M. (1961). Effect of temperature and shearing on fat characteristics and feedlot performance of lambs. J. Anim. Sci. 20, 680 (Abstr.).Google Scholar
Johns, A. T., Ulyatt, M. J. & Glenday, A. C. (1963). Pasture type in relation to live-weight gain, carcass composition, iodine nutrition and some rumen characteristics of sheep. IV. Some rumen characteristics of the sheep. J. agric. Sci., Camb. 61, 201–6.CrossRefGoogle Scholar
Marchello, J. A., Cramer, D. A. & Knapp, B. W. (1963). Composition of ovine fat. III. Effect of sire. J. Anim. Sci. 22, 828 (Abstr.).Google Scholar
Official and Tentative Methods of the American Oil Chemists' Society (1964). Cc 1–25, 2nd edn.Google Scholar
Rae, A. L., Brougham, R. W. & Barton, R. A. (1964). A note on liveweight gains of sheep grazing different ryegrass pastures. N. Z. Jl agric. Res. 7, 491–5.CrossRefGoogle Scholar
Shorland, F. B. (1944). Leaf lipids of forage grasses and clovers. Nature, Lond. 153, 168.CrossRefGoogle Scholar
Shorland, F. B. (1953). Animal fats: Recent researches in the Fats Research Laboratory, D. S. I. R., New Zealand. J. Sci. Fd Agric. 4, 497–503.CrossRefGoogle Scholar
Shorland, F. B. (1961). Acetone-soluble lipids of grasses and other forage plants. II. General observations on the properties of the lipids with special reference to the yield of fatty acids. J. Sci. Fd Agric. 12, 39–43.CrossRefGoogle Scholar
Shorland, F. B., Barton, R. A. & Rae, A. L. (1962). Variations in the iodine value of fats from the fatty, muscular and bone tissues of mature Romney ewes. J. agric. Sci., Camb. 59, 1–4.CrossRefGoogle Scholar
Shorland, F. B., Hansen, R. P. & Hogan, K. (1944). Studies on the fats of the bacon pig with reference to carcass quality. I. Iodine value of the back fat under different conditions of feeding. Emp. J. exp. Agric. 12, 103–19.Google Scholar
Shorland, F. B., Weenink, R. O. & Johns, A. T. (1955). Effect of the rumen on dietary fat. Nature, Lond. 175, 1129–30.CrossRefGoogle ScholarPubMed