Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet

The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pas...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2019-09, Vol.7 (9), p.2796-2805
Hauptverfasser:	Luo, Yulong, Wang, Bohui, Liu, Chang, Su, Rina, Hou, Yanru, Yao, Duo, Zhao, Lihua, Su, Lin, Jin, Ye
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes Analysis Animal sciences Animals antioxidant status Antioxidants Beef Catalase Diet Enzymes Experiments fatty acid Fatty acids Feeding feeding regimens Feeds Glutathione Glutathione peroxidase Hexanal Hexanol Ketones lamb Linolenic acid Linolenic acids Lipid peroxidation Lipids Meat Meat quality Muscles Original Research Pasture Peroxidase Peroxidation Proteins Scavenging Shear forces Sheep Volatile compounds Zoology
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat. In total, 24 lambs were allotted into two feeding regimens at 10.23 kg live weight. Lambs were fed on pasture grass (PG group, n = 12) or mixed diet (M group, n = 12). Longissimus thoracis (LT) muscle samples from the M group had a higher intramuscular fat (IMF) (p
ISSN:	2048-7177 2048-7177
DOI:	10.1002/fsn3.1039