Díaz Díaz Chirón, María TeresaDíaz Díaz Chirón, María TeresaPérez, ConcepciónSánchez, C.I.Lauzurica Gómez, María Ascensión SaraCañeque, VicenteGonzález, C.Fuente Vázquez, Jesús De La2024-02-012024-02-0120170889-157510.1016/j.jfca.2016.12.009https://hdl.handle.net/20.500.14352/98007In the present study, we investigated the effect of dietary supplementation with microalgae rich in DHA (C22:6n3) on the fatty acid composition of different fat deposits and muscles in light lambs. Two dietary treatments were studied: control (CT) and microalgae (MT), containing 2% of DHA- rich microalgae. Dietary incorporation of microalgae modified fatty acid composition in all anatomical locations studied (intramuscular, subcutaneous and kidney knob and channel fat); however, intramuscular fat was the most affected deposit. Intramuscular fat of MT lambs had higher levels of DHA (3.35%) and total n3 fatty acids (5.71%), than that of CT lambs (0.25 and 1.23% respectively). Dietary supplementation with microalgae produced a greater proportion of DHA and total n3 in M. Infraspinatus (IM) (5.12 and 8.13% respectively) compared with M. Longissimus (LM) (3.35 and 5.71% respectively) and M. Psoas major (PM) (3.62 and 6.24% respectively). Dietary supplementation with microalgae enhanced the nutritional quality of lamb muscle with more favourable PUFA/SFA and n6/n3 ratios in conjunction with increased levels of DHA and total n3 fatty acids.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal article1096-0481https://doi.org/10.1016/j.jfca.2016.12.009restricted accessFood analysis Food composition Microalgae supplement Nutritional value Light lamb Meat Muscle type DHA Fatty acid compositionFood compositionMicroalgae supplementNutritional valueLight lambMeatMuscle typeDHAFatty acid compositionCiencias BiomédicasVeterinaria33 Ciencias Tecnológicas