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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
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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

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References

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