将杏仁皮给轻羊的食对尸体特征和肉质的影响
Adriana Recalde1, Trinidad de Evan1, Almudena Cabezas2
1Departamento de Producción Agraria, Escuela Técnica Superior de Ingeniería Agronómica, Agroalimentaria y de Biosistemas, Universidad Politécnica de Madrid, Ciudad Universitaria, Madrid, Spain.
Journal of the science of food and agriculture
|January 30, 2026
概括
羊肉料中的杏仁皮 (AH) 可以提高肉类的多不和脂肪酸 (PUFA) 含量,而不会对尸体的特征或成分产生负面影响. 这项研究表明,AH可以提高轻羊羔的肉质.
科学领域:
- 动物科学动物科学
- 肉类科学 肉科学
- 农业副产品 农业副产品
背景情况:
- 杏仁皮 (AH) 是杏仁加工的大量副产品.
- AH含有生物活性化合物,对肉质有潜在的益处.
- 有限的研究存在于AH对羊肉质量的影响.
研究的目的:
- 为了评估用AH取代传统料对羔羊尸体特征和肉质的影响.
- 为了确定羊肉缩中的最佳AH含量水平.
主要方法:
- 三十只曼切加羊羔被养为含有0,60或120克AH/kg的缩物.
- 分析了尸体特征,肉类化学成分,pH值和脂肪酸概况.
- 在6天的储存时间内,对肉色和脂质氧化进行了监测.
主要成果:
- 包含AH并没有影响尸体重量,形状,肉的pH值或化学成分.
- 通过增加多不和脂肪酸 (PUFA),食AH显著改善了肉类脂肪酸概况.
- 在储存期间没有观察到对肉色或脂质氧化的显著影响.
结论:
- 用高达120gAH/kg的常规料取代常规料,可以提高羊肉的FA概况.
- 补充AH不会影响尸体的特征或肉的成分.
- 亚酸盐代表了一种可行的料成分,可以提高羊肉质量.
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