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Sugar Kelp (

Vladana Grabež1, Hanne Devle1, Alemayehu Kidane2

  • 1Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway.

Foods (Basel, Switzerland)
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This summary is machine-generated.

Supplementing lamb feed with seaweed improved meat

Keywords:
growing-finishing lamb dietmeat quality traitsmineralsseaweed

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Area of Science:

  • Animal Science
  • Food Science
  • Marine Biotechnology

Background:

  • Seaweed supplementation in ruminant diets can enhance meat quality and nutritional value.
  • Saccharina latissima is a brown seaweed with potential benefits for livestock feed.

Purpose of the Study:

  • To evaluate the impact of Saccharina latissima inclusion in lamb diets on meat eating quality and nutritional profile.
  • To determine optimal supplementation levels for desired meat characteristics.

Main Methods:

  • Feeding trials with Norwegian White lambs (n=24) using control and two Saccharina latissima diets (2.5% and 5%) for 35 days pre-slaughter.
  • Analysis of meat quality parameters including cooking loss, shear force, color stability, lipid oxidation (TBARS), and mineral content (selenium, iodine, arsenic) in specific muscle cuts (LTL, SM+ADD).

Main Results:

  • Seaweed supplementation reduced cooking loss and shear force, though not always significantly.
  • Improved meat color stability and antioxidant potential observed in the 2.5% seaweed group (SW1).
  • Reduced lipid oxidation and warm-over flavor in specific muscles.
  • Increased selenium and iodine content in lamb meat, meeting nutrient labeling criteria.
  • Elevated arsenic levels in lamb meat with increasing seaweed inclusion.

Conclusions:

  • Saccharina latissima supplementation offers positive effects on lamb meat quality and nutritional value, particularly regarding micronutrients.
  • Further optimization of seaweed inclusion levels is recommended to balance benefits and potential risks like arsenic accumulation.