In order to improve the quality of animal products through their enrichment in nutraceutical substances, the influence of the dietary lipid percentage replaced by seaweed on 70 day-lamb meat production, was evaluated. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: A) control; B) level 1.5%; C) level 2.5%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of Longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS. Results pointed out that the slaughter weight and hot yield were markedly (P <0.05) higher in lambs feed with algae. The lean of control lambs thigh showed a higher statistical value: in batch B (71.0 vs. 68.7%, P <0.05) and especially in the lot C (67.4%, P <0.01). The incidence of fat does not seem affected by the type of feeding. Concerning the loin, no difference in fat and bone was evidenced. Only the proportion of lean significantly varied between the two levels of integration being greater in lot B (63.2 vs. 58.0, P < 0.05). Docosahexaenoic acid levels of B and C groups were similar but both higher than in A group (4.58-4.61% vs 0.38%; P <0.01). Eicosapetanoic acid levels of B and C groups were different (1.79% vs 2.64%; P <0.05) but both higher than in A group (0.46; P <0.01). pH24 is greater in lot C than in the other two (5.8 vs. 5.5-5.6, P <0.01). As far as the colorimetric characteristics are concerned, the yellow index is higher in batch C (b * :11.2-11.7 vs 9.7, P <0.01). Tenderness varies between 2.15 and 2.33 kg / cm 2 and no difference resulting from dietary treatment was found. Feeding integration with alga, changes fatty acid composition by improving the health properties of meat.
The influence of seawed dietary supplementation levels on meat lamb quanti-qualitaty characteristics
Facciolongo AM
2011
Abstract
In order to improve the quality of animal products through their enrichment in nutraceutical substances, the influence of the dietary lipid percentage replaced by seaweed on 70 day-lamb meat production, was evaluated. Eighteen lambs "Gentile di Puglia" were weaned at 40 days and divided into three homogeneous lots: A) control; B) level 1.5%; C) level 2.5%. Performance in vivo, carcass quantity-quality characteristics, chemical and physical properties of meat and fatty acid profile of lipids of Longissimus lumborum muscle were estimated. Data were processed by GLM procedure of SAS. Results pointed out that the slaughter weight and hot yield were markedly (P <0.05) higher in lambs feed with algae. The lean of control lambs thigh showed a higher statistical value: in batch B (71.0 vs. 68.7%, P <0.05) and especially in the lot C (67.4%, P <0.01). The incidence of fat does not seem affected by the type of feeding. Concerning the loin, no difference in fat and bone was evidenced. Only the proportion of lean significantly varied between the two levels of integration being greater in lot B (63.2 vs. 58.0, P < 0.05). Docosahexaenoic acid levels of B and C groups were similar but both higher than in A group (4.58-4.61% vs 0.38%; P <0.01). Eicosapetanoic acid levels of B and C groups were different (1.79% vs 2.64%; P <0.05) but both higher than in A group (0.46; P <0.01). pH24 is greater in lot C than in the other two (5.8 vs. 5.5-5.6, P <0.01). As far as the colorimetric characteristics are concerned, the yellow index is higher in batch C (b * :11.2-11.7 vs 9.7, P <0.01). Tenderness varies between 2.15 and 2.33 kg / cm 2 and no difference resulting from dietary treatment was found. Feeding integration with alga, changes fatty acid composition by improving the health properties of meat.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
