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子料中的海洋宏藻 - - 对肉质的影响

Sabela Al-Soufi¹, Javier García², Nuria Nicodemus²

¹Departamento de Patoloxía Animal, Facultade de Veterinaria, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain.

|July 6, 2024

概括

将特定的宏藻提取物添加到子的饮食中可以改善肉类脂肪含量和脂肪酸概况. 一些藻还可以增强子肉的味道和果汁性,而不会产生负面影响.

科学领域:

动物营养动物营养
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:

在牲畜饮食中补充宏藻可以提高肉质,但对子肉的数据有限.
对子的可持续料添加剂的研究对于提高肉类生产至关重要.
由于其丰富的营养和生物活性化合物,宏藻提供了潜在的益处.

研究的目的:

评估不同大藻类 (Saccharina latissima,Himanthalia elongata,Ulva spp.) 的影响. 作为脱水形式和提取物,用于生长的子肉质量.
确定大藻类对肉类近距离成分,物理化学性质,抗氧化剂状况和感官属性的影响.
评估宏藻作为子可持续料成分的潜力.

主要方法:

在成长中的子被食饮食补充了1.025%的各种宏藻 (脱水或提取物).
分析了肉类质量参数,包括脂肪含量,脂肪酸概况,水分,蛋白质,灰和物理化学特性.
评估了长腰肌的抗氧化状态和感官属性 (味道,果汁性).

主要成果:

乌尔瓦种类. 乌尔瓦种类. 提取物补充剂增加了肉脂肪含量和单不和脂肪酸.
湿度,蛋白质,灰含量或肌肉物理化学性质没有显著变化.
抗氧化剂状态没有受到影响,而S. latissima和H. elongata增强了肉的味道和果汁性.

结论:

以1.025%的食宏藻补充剂对子肉生产是安全的,没有显示任何不良影响.
乌尔瓦种类. 乌尔瓦种类. 提取物可以改善子肉的脂肪酸概况和脂肪含量.
补充Saccharina latissima和Himanthalia elongata可以增强子肉的感官吸引力,可能增加消费者接受度.

关键词:

摘录摘录的摘录脂肪酸是一种脂肪酸.海洋宏观藻类海洋宏观藻类肉的质量肉的质量一个子子.

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