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The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat.
Journal of Animal Physiology and Animal Nutrition ( IF 2.7 ) Pub Date : 2020-05-14 , DOI: 10.1111/jpn.13383
Yomna Ben Abdelmalek 1, 2 , Samir Smeti 1 , Ines Essid 2 , Yathreb Yagoubi 1 , Souha Tibaoui 1, 2 , Naziha Atti 1
Affiliation  

To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes’ meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.

中文翻译:

迷迭香(Rosmarinus officinalis L.)蒸馏残留物和亚麻籽供应对乌贼Barbarine母羊肉的脂肪酸谱,肉色,脂质氧化以及感官和卫生质量的影响。

为了检验以下假设:用迷迭香(Rosmarinus officinalis L.)蒸馏残留物(RR)和亚麻籽饲喂母羊会改善肉质性状;脂肪酸(FA)概况,脂质氧化,肉色,感官和微生物学分析进行了调查。为此,28只Barbarine母羊接受了500 g基础饲料和700 g精矿。两组均接受了对照浓缩物(CC),作为基础饮食,秸秆用于CCC,秸秆加200 g RR,RCC组。另外两个小组接受的浓缩液包含10%的亚麻籽(LC)和用于CLC的秸秆,以及用于RLC组的200克RR。亚麻籽摄入量增加n-3 PUFA(+ 28.7%)和C18:3 n‐3(+ 41%)并将n‐6 / n‐3的比例从4.55降低到3.25; RR饮食仅影响母羊肉中支链脂肪酸的含量。在第9天,RR饲喂亚麻籽可延缓脂质氧化,几乎延迟了½(RLC和CLC分别为2.38和4.63)。迷迭香饮食的肉具有较高的嫩度和较低的弹性。结论是,迷迭香和亚麻籽供应后获得的肉可以被认为更健康,并且在冷藏条件下表现出更高的品质特性和更大的氧化稳定性。
更新日期:2020-05-14
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