کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2449585 1554083 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae
چکیده انگلیسی

The effect of feeding flaxseed or algae supplements to lambs on muscle antioxidant potential (vitamin E), major fatty acid groups, lipid oxidation and retail colour was investigated. Lambs (n = 120) were randomly allocated to one of 4 dietary treatments according to liveweight and fed the following diets for eight weeks: Annual ryegrass hay [60%] + subterranean clover hay [40%] pellets = Basal diet; Basal diet with flaxseed (10.7%) = Flax; Basal diet with algae (1.8%) = Algae; Basal diet with flaxseed (10.7%) and algae (1.8%) = FlaxAlgae. Flaxseed or algae supplementation significantly affected major fatty acid groups in muscle. The addition of algae (average of Algae and FlaxAlgae) resulted in lower vitamin E concentration in muscle (P < 0.003; 1.0 vs 1.3 mg/kg of muscle) compared with lambs fed a diet without algae (average of Basal and Flax). Increasing muscle EPA + DHA by algae supplementation significantly increased lipid oxidation, but retail display colour of fresh meat was not affected.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 111, January 2016, Pages 154–160
نویسندگان
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