Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds

摘要

The aim of the study was to evaluate longissimus muscle quality in lambs fed diets including fish oil (FO), rapeseed oil (RO), carnosic acid (CA) and seleno-compounds. Lambs were fed one of diets: Group Ⅰ - the basal diet (BD) with 3% RO; Group Ⅱ - BD with 2% RO and 1% FO; Group Ⅲ - BD with 2% RO, 1% FO and 0.1% CA; Group Ⅳ - BD with 2% RO, 1% FO, 0.1% CA and 0.35 ppm Se as selenized-yeast; Group Ⅴ - BD with 2% RO, 1% FO, 0.1% CA and 0.35 ppm Se as selenate. The addition of FO and FO, CA and selenium in the inorganic form was characterized by lowest tenderness and juiciness (P ＜ 0.05). The lowest concentration of fatty acids (ΣFAs), atherogenic-FAs (A~(SPA)) and thrombogenic-FAs (T~(SFA)) in the muscle was found for Group Ⅴ (P＜ 0.05). Experimental diets decreased indexes of A~(SFA) and T~(SFA) in muscle. The lowest ratio (P ＜ 0.05) of n-6polyunsaturated-FAs to n-3polyunsaturated-FAs was obtained for Group Ⅲ.