含有挤出亚麻和Padina pavonica藻类的饮食对肉的影响:尸体性能和肉质量
Nour Elhouda Fehri1, Michela Contò2, Marta Castrica3
1Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell'Università 6, 26900 Lodi, Italy.
Foods (Basel, Switzerland)
|January 25, 2025
概括
挤出的亚麻种 (ELS) 和帕迪纳藻 (PP) 提取物改善了子肉的质量. 补充剂增加了有益的多不和脂肪酸 (PUFA),并提高了n-6/n-3比率,对肉类产生了积极的影响.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 子肉是一种瘦肉蛋白质来源.
- 通过饮食优化肉质量对于消费者健康和行业标准至关重要.
- 涉及植物和藻类补充剂的饮食策略正在获得营养增强的兴趣.
研究的目的:
- 为了评估挤出亚麻 (ELS) 和帕迪纳帕沃尼卡 (PP) 藻类提取物对子尸体和肉质的影响.
- 在不同的饮食条件下分析肉的物理性质,近似成分和特定营养成分.
- 确定ELS和PP补充剂对脂肪酸概况的影响,包括n-3PUFA和n-6/n-3比率.
主要方法:
- 96只子被分为两个生产周期 (C1和C2),并接受不同的饮食治疗,包括控制,ELS和ELS + PP补充剂.
- 肉质的评估是使用长胸和腰部 (LTL) 肌肉来评估身体特征和大腿肉 (THM) 来评估近距离组成,维生素E,辅酶Q10,胆固醇,脂肪酸概况和矿物质含量.
- 进行了统计分析,以确定治疗组之间的显著差异.
主要成果:
- 在C1中没有发现LTL物理质量的显著差异,但LTL肉在C2中更明亮.
- 在C2的厚肉 (THM) 显示出更高的脂肪含量.
- 用ELS和PP提取物的食补充剂显著增加了n-3PUFA,并改善了子肉中的n-6/n-3比率 (p < 0.001).
结论:
- 用挤出的亚麻和Padina pavonica藻类提取物的食补充剂对子肉质量产生了积极的影响.
- 这些补充剂通过增加有益的多不和脂肪酸来增强子肉的营养特征.
- 改善的n-6/n-3脂肪酸比率表明,这是一种更健康的肉制品,对心血管健康有潜在的益处.
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