食草食食的子的生产性能和肉类营养和感官特征
A Dal Bosco1, C Castellini1, S Mancini2
1Dept. of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06125 Perugia, Italy.
Meat science
|June 28, 2025
概括
在子食中用草取代传统料,改善了肉质,降低了死亡率. 这种可持续的方法产生了更瘦的肉类,具有更健康的脂肪酸概况,而不会影响消费者接受.
科学领域:
- 动物科学动物科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 传统的子料 (玉米,小麦,大豆) 带来了价格波动和环境影响等可持续性问题.
- (料) 是子饮食的新兴替代品,因为它具有潜在的可持续性益处.
研究的目的:
- 评估基于的饮食对子表现,肉质和感官属性的影响.
- 评估子肉的脂肪酸概况,氧化状态和营养价值.
主要方法:
- 四百八十只子被分为对照组 (常规料) 和草料组.
- 在断奶后和肥胖期间进行饮食;子在80天后被屠宰.
- 分析包括生产性能,死亡率,肉类脂肪酸概况,氧化状态,营养成分和感官评估.
主要成果:
- 食子养的子表现出较低的生产能力,但死亡率明显降低.
- 来自草组的肉类更瘦,脂质含量更低.
- 食子养的子产生的肉类含有较高的omega-3 (PUFA n-3) 和较低的omega-6 (PUFA n-6) 脂肪酸,保持良好的氧化状态.
结论:
- 基于的饮食提供了一个更可持续的子生产模式,通过减少死亡率和改善肉类脂肪酸概况.
- 这种饮食策略产生了更瘦的肉,具有增强的营养价值,并且不会对感官特征或消费者感知产生负面影响.
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