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首页> 外文期刊>Meat Science >Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk
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Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk

机译：哺乳期乳母羊日粮中添加不同植物油对母羊乳上饲养的羔羊肉品质特性的影响

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摘要

The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes (prolificacy 1.5) and their suckling lambs were assigned to four treatments according to the oil added (3% on weight basis) to the ewes' daily ration: palm oil as control (CON); olive oil (OLI); soybean oil (SOY); and linseed oil (LIN). Analyses of pH, colour, thiobarbituric acid reactive substances (TBARS), tocoph-erol levels, volatile compounds and a sensory evaluation were carried out on suckling lambs' meat. Results showed no substantial effect on pH, colour, TBARS and tocopherol levels. Volatiles typically derived from lipid oxidation were higher in SOY group. However, panellists were only able to correctly identify samples from LIN group. Furthermore, the meat from LIN group showed lower scores towards odour and flavour quality and overall liking than that from the rest of treatments.
机译：评估了哺乳母羊饮食中使用的不同植物油对乳羊肉品质的影响。宰杀羔羊（雄性和雌性）11公斤。根据添加到母羊日粮中的油（以重量计3％），将48只泌乳的Churra母羊（多产1.5）及其乳羊羔进行了4种处理：棕榈油作为对照（CON）；橄榄油（OLI）;大豆油（SOY）；和亚麻籽油（LIN）。对乳羊肉进行pH，颜色，硫代巴比妥酸反应性物质（TBARS），生育酚水平，挥发性化合物的分析和感官评估。结果显示对pH，颜色，TBARS和生育酚水平没有实质性影响。 SOY组通常由脂质氧化产生的挥发物较高。但是，小组成员只能正确识别LIN组的样品。此外，与其余处理相比，LIN组的肉在气味和风味品质以及总体喜好方面得分较低。

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  • 来源
    《Meat Science》 |2012年第3期|p.277-283|共7页
  • 作者

    Ceferina Vieira; Ana Fernandez-Diez; Javier Mateo; Raul Bodas; Sergio Soto; Teresa Manso;

  • 作者单位

    Estacidn Tecnologica de la Came (Institute Tecnologico Agrario de Castillo y Leon), 37770 Guijuelo, Salamanca, Spain;

    Department of Food Hygiene and Technology, University of Leon, Campus Vegazana s, 24071 Leon, Spain;

    Department of Food Hygiene and Technology, University of Leon, Campus Vegazana s, 24071 Leon, Spain;

    Institute de Canaderia de Montana (CSIC-ULE), 24346 Grullews, Leon, Spain;

    Institute de Ciencias Agropecuarias, Universidad Autonoma del Estado de Hidalgo, Avenida Universidad km 1, Rancho Universitario, 43600 Tulancingo, Hgo., Mexico;

    ETS Ingenierias Agrarias, Universidad de Valladolid, 34004 Palencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    meat flavour; sensory analysis; dairy sheep; fatty acid composition;

    机译：肉味;感官分析;乳羊脂肪酸组成;

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