Jerónimo Eliana, Alves Susana P, Prates José A M, Santos-Silva José, Bessa Rui J B
Unidade de Investigação em Produção Animal, INRB, Fonte Boa, 2005-048 Vale de Santarém, Portugal; CIISA, Centro de Investigação Interdisciplinar em Saúde Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal.
Meat Sci. 2009 Nov;83(3):499-505. doi: 10.1016/j.meatsci.2009.06.033. Epub 2009 Jun 25.
The effect of stepwise replacement of dietary sunflower oil (SO) with linseed oil (LO) on carcass composition, meat colour and fatty acid (FA) composition of intramuscular lipids of lamb meat was investigated. Thirty-six lambs were fed one of four diets consisting of pellets of lucerne with oil (60g/kg): the diet varied in the composition of oil added and were: 100% SO; 66.6% SO plus 33.3% LO; 33.3% SO plus 66.6% LO and 100% LO. The experimental period was 7weeks. Live slaughter weight, hot carcass weight and intermuscular fat percentage of chump and shoulder increased linearly with replacement of SO by LO. Total FA content of longissimus dorsi muscle and polar and neutral lipids were not affected by the treatments. Replacement of SO with LO increased the content of 18:3n-3 and total n-3 long chain (⩾C(20)) PUFA (LC-PUFA) and decreased the 18:2n-6, total n-6 LC-PUFA and 18:2 cis-9, trans-11 in meat lipids. Maximum CLA concentration (42.9mg/100g fresh muscle) was observed with 100% of SO, decreasing linearly by SO with LO replacement. Maximum n-3 LC-PUFA was predicted to be 27mg/100g of fresh muscle at 78% of SO with LO replacement. Considering both CLA and n-3 LC-PUFA, the maximum levels were estimated to be reached at 52% of replacement of SO with LO. The utilization of blends of SO and LO is a good approach for obtaining lamb meat enriched with both CLA and n-3 LC-PUFA.
研究了用亚麻籽油（LO）逐步替代日粮中的葵花籽油（SO）对羊肉胴体组成、肉色及肌肉内脂质脂肪酸（FA）组成的影响。36只羔羊被饲喂四种日粮中的一种，日粮由添加了油（60g/kg）的苜蓿颗粒组成：添加的油成分不同，分别为：100%SO；66.6%SO加33.3%LO；33.3%SO加66.6%LO和100%LO。试验期为7周。随着LO替代SO，活重、热胴体重以及臀肉和肩肉的肌间脂肪百分比呈线性增加。背最长肌的总FA含量以及极性和中性脂质不受处理的影响。用LO替代SO增加了18:3n-3和总n-3长链（⩾C(20)）多不饱和脂肪酸（LC-PUFA）的含量，并降低了肉脂质中18:2n-6、总n-6 LC-PUFA和18:2顺-9，反-11的含量。在100%SO组观察到最高的共轭亚油酸（CLA）浓度（42.9mg/100g新鲜肌肉），随着LO替代SO呈线性下降。预计在78%的SO被LO替代时，n-3 LC-PUFA的最高含量为27mg/100g新鲜肌肉。综合考虑CLA和n-3 LC-PUFA，估计在52%的SO被LO替代时达到最高水平。利用SO和LO的混合物是获得富含CLA和n-3 LC-PUFA羊肉的良好方法。
