...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Meat Science >Influence of dietary fat on pork eating quality
【24h】

Influence of dietary fat on pork eating quality

机译：日粮脂肪对猪肉食用质量的影响

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study compared the influence of dietary fat sources on meat quality, fatty acid composition and sensory attributes in pork. The experiment was conducted with 43 entire male pigs (Pietrainx (Landracex Large White)) which were fed a basal diet without added fat (control diet) or supplemented with different sources of fat: animal fat (1%, AF1; 3%, AF3), soyabean oil (1%, SB01) and calcium soaps of palm oil (1%, CaSPOl). Dietary fat supplementation did not significantly affect ultimate pH, colour, Warner-Bratzler shear force values, sensory attributes or SFA. Pigs fed SB01 had the lowest proportion of MUFA and the highest of PUFA. In conclusion, these dietary fat sources could be recommended for inclusion in diets, at these levels, with no detrimental effect on eating quality. Despite finding no significant differences, the PCA afforded a comprehensive view of the predominating attributes of pork from animals fed the different fats.
机译：这项研究比较了膳食脂肪来源对猪肉的肉品质，脂肪酸组成和感官属性的影响。该实验是对43头全猪（Pietrainx（Landracex大白猪））进行的，这些猪的基础日粮不添加脂肪（对照日粮）或补充了不同脂肪来源：动物脂肪（1％，AF1； 3％，AF3） ），大豆油（1％，SB01）和棕榈油的钙皂（1％，CaSO1）。膳食脂肪的补充对最终的pH值，颜色，Warner-Bratzler剪切力值，感觉属性或SFA均没有显着影响。饲喂SB01的猪的MUFA比例最低，而PUFA的比例最高。总之，可以建议将这些饮食中的脂肪来源以这些水平添加到饮食中，而不会对饮食质量产生不利影响。尽管没有发现显着差异，但PCA仍提供了来自饲喂不同脂肪的动物猪肉的主要属性的全面视图。

著录项

  • 来源
    《Meat Science》 |2012年第4期|p.366-373|共8页
  • 作者

    Veronica Alonso; Luis M. Najes; Laura Provincial; Elena Guillen; Mario Gil; Pedro Roncales; Jose A. Beltran;

  • 作者单位

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, Spain;

    Department of Animal Produccion and Food Science, University ofZaragoza, Miguel Server 177, 50073 Zaragoza, 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

    dietary fat; pork quality; fatty acid composition; sensory analysis;

    机译：膳食脂肪;猪肉品质脂肪酸组成;感官分析;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号