糖 (糖) 是一种
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)
|June 10, 2023
概括
用海藻改良肉补充羔羊料
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 海洋生物技术 海洋生物技术
背景情况:
- 在反动物的饮食中补充海藻可以提高肉质和营养价值.
- 萨卡里纳 (Saccharina latissima) 是一种棕色海藻,对牲畜料有潜在的益处.
研究的目的:
- 评估将Saccharina latissima纳入羔羊饮食对肉食质量和营养特征的影响.
- 为了确定理想的肉类特征的最佳补充水平.
主要方法:
- 在挪威白羊羔 (n=24) 进行养试验,使用对照和两种Saccharina latissima饮食 (2.5%和5%) 在屠宰前35天.
- 分析肉类质量参数,包括损失,切削力,色彩稳定性,脂质氧化 (TBARS) 和特定肌肉切割中的矿物质含量 (,,) (LTL,SM+ADD).
主要成果:
- 海藻补充剂减少了损失和剪切力,尽管并不总是显著的.
- 在2.5%的海藻组 (SW1) 中观察到改善的肉色稳定性和抗氧化能力.
- 在特定的肌肉中减少脂质氧化和温暖的味道.
- 羊肉中的和含量增加,符合营养标签标准.
- 羊肉中的含量增加,海藻含量增加.
结论:
- 补充Saccharina latissima对羔羊肉质量和营养价值产生积极影响,特别是在微量营养素方面.
- 建议进一步优化海藻含量水平,以平衡好处和潜在风险,如积累.
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