料卜 (Brassica rapa L.) 作为改善肉质的食补充剂
Romina Rodríguez-Pereira1, Ignacio Subiabre2, Cristian J Moscoso2
1Escuela de Medicina Veterinaria, Facultad de Recursos Naturales y Medicina Veterinaria, Universidad Santo Tomás, Talca 3460000, Chile.
Animals : an open access journal from MDPI
|May 14, 2025
概括
牛夏季卜 (Brassica rapa L.) 改善了牛肉质量,增加了红色,肌内脂肪和有益的脂肪酸. 这种料战略可以在干旱季节提高牛肉产量.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 农业学是一种农业学.
背景情况:
- 夏季卜 (Brassica rapa L.) 对智利的反动物牲畜至关重要,在干旱时期提供加速料生长和高营养价值.
- 将卜纳入牲畜饮食中可能会提高牛肉质量和生产效率.
研究的目的:
- 评估夏季卜补充剂对荷尔斯坦-弗里西亚牛肉肉的物理化学和感官属性的影响.
- 为了确定牛肉质量提升的的最佳含量水平.
主要方法:
- 27只牛被分配到三个饮食组:对照组 (牧草加缩),50%的卜 (T50) 和70%的卜 (T70) 基本饮食.
- 测量包括尸体产量,物理化学特性 (颜色,IMF,脂肪酸,矿物质) 和感官属性 (果汁,味道,温柔).
主要成果:
- 牛养的牛 (T50和T70) 呈现出增加的肉红,肌内脂肪 (IMF),多不和脂肪酸 (PUFA,包括n-3),胆固醇和矿物质 (,,铁).
- 与对照组相比,在卜养的群体中,皮下脂肪厚度和剪切力降低了.
- 在50%和70%的卜含量水平之间,没有观察到牛肉果汁度,味道或柔软度的显著差异.
结论:
- 补充夏季卜是一种可行的策略,可以改善牛肉的质量,特别是红色,IMF和脂肪酸概况.
- 在牧场供应有限的时期,纳入卜可以提高牛肉产量,而不会对感官质量产生负面影响.
- 50%的卜含量水平似乎足以实现显著的质量改善.
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