Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderat...

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Veröffentlicht in:Meat science 2002-02, Vol.60 (2), p.125-132
Hauptverfasser: Ponnampalam, Eric N, Sinclair, Andrew J, Egan, Adrian R, Ferrier, Greg R, Leury, Brian J
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cooked meat
Diets
Food industries
Fundamental and applied biological sciences. Psychology
Lamb
Meat and meat product industries
Polyunsaturated fatty acids
Sensory properties
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Zusammenfassung:The effects of dietary manipulation of muscle long-chain omega-3 fatty acids (FA) on sensory properties of cooked meat in second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs were evaluated. Lambs fed dietary supplements of fish meal (FM, Exp. 1) and fish oil (FO, Exp. 2) showed moderately ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(01)00113-9