期刊
FOOD CHEMISTRY
卷 124, 期 1, 页码 147-155出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.05.117
关键词
n-3 Fatty acids; Eating quality; Fish oil; Extruded linseed; Microalgae; Light lamb
资金
- INIA [RTA2005-00071-C3]
Fatty acid content and sensory characteristics of meat from light lambs fed three diets supplemented with different sources of n-3 fatty acids (fish oil, extruded linseed and extruded linseed plus microalgae) and a control diet during refrigerated storage have been studied. The meat from lambs fed linseed diets had the highest levels of C18:3 n-3, while animals fed fish oil had the highest long-chain n-3 polyunsaturated fatty acids (PUFA). Thus, 100 g of meat from lamb fed the fish oil diet provided 183 mg of long-chain n-3 PUFA, representing 40% of the daily recommended intake. The levels of n-3, n-6 and long-chain n-3 PUFA decreased during a 7-day storage period. The meat from lambs fed the fish oil diet had high scores of fish odour and flavour and rancid odour and flavour and the lowest overall liking. Rancid odour and flavour increased after storage, mainly in supplemented groups. (C) 2010 Elsevier Ltd. All rights reserved.
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