Nutritionists recommend an increase in the intake of n-3 longchain fatty acids (FA) as well as an increase in the ratio of polyunsaturated fatty acids (PUFA) to saturated FA and/or in the C18:3 n-3 to C18:2 n-6 ratio in dietary lipids. The effects of extruded linseed (EL) content in concentrates on growth performance and FA composition and sensory properties of Semimembranosus muscle (SM) of 81 Sarda lambs (initial live weight: Kg 15.3±0.8) were studied in a 2x3 design: males vs. females and EL content (0%, L-0, 10%, L-10, 20%, L-20). The experimental period was 30 days. Sensory quality of SM from L- 0 and L-20 lambs, either plain or seasoned, was assessed through consumer test. No effects of EL contents in the diet on growth performances were observed (final live weight: kg 17.9±0.9). Data were analysed used a one-way ANOVA model. Carcass quality traits were not affected by the feeding regime. FA composition of SM was not significantly influenced by diet, except for the proportion of C17, C17:1 and C18:2n-6 trans which decreased with the EL content in the concentrate. However, both n-6 and n-3 PUFA tended to increase, and n-6/n-3 ratio to decrease, with EL supplementation. Consumer testing did not show any difference in overall acceptability and sensory traits in plain meat. A higher score for extraneous flavours was assigned by panellists to the L- 20 seasoned samples. In conclusion, the daily intake of EL evaluated in this experiment did not appear to affect growth performance, lipid profile and sensory properties of lamb meat. Further studied are required to assess the effects of using greater amounts of concentrates in the diet of intensively-reared lambs.
Influence of extruded linseed dietary supplementation on lipid profile and sensory lamb meat quality
TRABALZA MARINUCCI, Massimo;BRANCIARI, Raffaella;MAURIZI, Angela;ACUTI, GABRIELE;MIRAGLIA, DINO;RANUCCI, David
2011
Abstract
Nutritionists recommend an increase in the intake of n-3 longchain fatty acids (FA) as well as an increase in the ratio of polyunsaturated fatty acids (PUFA) to saturated FA and/or in the C18:3 n-3 to C18:2 n-6 ratio in dietary lipids. The effects of extruded linseed (EL) content in concentrates on growth performance and FA composition and sensory properties of Semimembranosus muscle (SM) of 81 Sarda lambs (initial live weight: Kg 15.3±0.8) were studied in a 2x3 design: males vs. females and EL content (0%, L-0, 10%, L-10, 20%, L-20). The experimental period was 30 days. Sensory quality of SM from L- 0 and L-20 lambs, either plain or seasoned, was assessed through consumer test. No effects of EL contents in the diet on growth performances were observed (final live weight: kg 17.9±0.9). Data were analysed used a one-way ANOVA model. Carcass quality traits were not affected by the feeding regime. FA composition of SM was not significantly influenced by diet, except for the proportion of C17, C17:1 and C18:2n-6 trans which decreased with the EL content in the concentrate. However, both n-6 and n-3 PUFA tended to increase, and n-6/n-3 ratio to decrease, with EL supplementation. Consumer testing did not show any difference in overall acceptability and sensory traits in plain meat. A higher score for extraneous flavours was assigned by panellists to the L- 20 seasoned samples. In conclusion, the daily intake of EL evaluated in this experiment did not appear to affect growth performance, lipid profile and sensory properties of lamb meat. Further studied are required to assess the effects of using greater amounts of concentrates in the diet of intensively-reared lambs.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
