Muresk Campus, School of Agriculture and Environment, Curtin University, Locked Bag 1, Northam, 6401 Western Australia, Australia.
Meat Sci. 2011 Jul;88(3):590-3. doi: 10.1016/j.meatsci.2011.01.032. Epub 2011 Feb 4.
The objective of this study was to determine whether the inclusion of garlic in a ration would have a negative impact on the flavour of lamb. The study used meat from 31 Merino wether lambs fed diets with varying levels of garlic (0%, 1.8% and 3.6%) for 10 weeks. Cooked samples of meat from the lambs were assessed for flavour and acceptability as lamb by an untrained consumer panel. There was no difference (P>0.05) between the treatments in flavour score, but the 3.6% garlic treatment group scored significantly higher in terms of acceptability as lamb (P<0.05) and was commented on positively by the panellists more frequently than the meat from any other treatment (P<0.05). These results suggest that the inclusion of garlic into the animals' feed did not have a negative impact on the flavour of the lamb and, at the high rate (3.6%), made the meat more acceptable to the panellists.
本研究旨在确定在饲料中添加大蒜是否会对羊肉的风味产生负面影响。研究使用了 31 只美利奴阉公羊的肉，这些羊在 10 周的时间里分别喂食不同水平的大蒜（0%、1.8%和 3.6%）的日粮。未经过训练的消费者小组对来自羔羊的烹饪样本进行了风味和可接受性评估。在风味评分方面，处理之间没有差异（P>0.05），但 3.6%大蒜处理组在作为羊肉的可接受性方面得分明显更高（P<0.05），并且比任何其他处理组的肉更频繁地受到小组成员的好评（P<0.05）。这些结果表明，在动物饲料中添加大蒜不会对羊肉的风味产生负面影响，而且在高添加率（3.6%）下，使肉更受小组成员的欢迎。
