Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds
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- 作者：Danuta Jaworskaa ; danuta_jaworska@sggw.pl" class="auth_mail" title="E-mail the corresponding author ; Marian Czaudernab ; Wiesław Przybylskia ; Agnieszka J. Rozbicka-Wieczorekb
- 关键词：Diet supplementation ; Lambs ; Longissimus muscle ; Sensory quality ; Fatty acids
- 刊名：Meat Science
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：119
- 期：Complete
- 页码：185-192
- 全文大小：369 K
文摘
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We study effects of fish oil (FO), carnosic acid (CA) and chemical forms of dietary Se (SeY) and (SeVI) on lamb meat quality.
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The diet with SeVI reduced atherogenic and thrombogenic fatty acid levels in meat.
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The diet with SeVI reduced the fatty acid level in meat.
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The diet with FO, CA and SeVI reduced juiciness, tenderness and overall meat quality.
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The diet with FO and CA reduced the ratio of n-6PUFA to n-3PUFA in meat.