| Autor: |
Eric N. Ponnampalam, Kym L. Butler, Stephanie K. Muir, Tim E. Plozza, Matthew G. Kerr, Wayne G. Brown, Joe L. Jacobs, Matthew I. Knight |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Antioxidants, Vol 10, Iss 2, p 166 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2076-3921 |
| DOI: |
10.3390/antiox10020166 |
| Popis: |
This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
