咖啡银皮对成长中的子肉质量的影响
Francesco Foti1, Manuel Scerra1, Pasquale Caparra1
1Department of Agriculture, Animal Production, University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy.
Foods (Basel, Switzerland)
|March 13, 2025
概括
将咖啡银皮 (CSS) 添加到子的饮食中改善了肉类.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 咖啡银皮 (CSS) 是咖啡加工的副产品.
- 对牲畜的替代料成分进行研究对于可持续性至关重要.
- 了解新型料成分对肉质的影响至关重要.
研究的目的:
- 评估将咖啡银皮 (CSS) 纳入子饮食对肉质的影响.
- 为了确定CSS的含有是否会影响关键的肉质参数和氧化稳定性.
主要方法:
- 三十只Hycole子被分配到两个组:对照组 (基础饮食) 和CSS组 (10%的CSS含量).
- 给定时间进行饮食,并记录干物质摄入量 (DMI) 和体重等参数.
- 分析了肌肉脂肪酸概况和脂质氧化阻力.
主要成果:
- 饮食中CSS的含有增加了干物质摄入量 (DMI),并倾向于增加最终的体重.
- 在CSS组中观察到,欧米茄-3脂肪酸度降低的趋势 (C18:3 ω-3,C20:5 ω-3,C22:5 ω-3).
- ω-6/ω-3比率受到负面影响,在CSS组中变得更高.
- 食CSS养的子的肉类对脂质氧化有显著增强的抗性.
结论:
- 在子饮食中补充10%咖啡银皮的食补充剂可以提高肉类的氧化稳定性.
- 虽然CSS的含有会影响脂肪酸概况,但其对氧化稳定性的好处需要进一步研究.
- 需要进一步的研究,以阐明CSS养子肉的氧化稳定性改善背后的机制.
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