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

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Abstract
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.
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