Animal Science Unit, Universidad de las Palmas de Gran Canaria, Arucas 35413, Spain.
Meat Sci. 2012 Feb;90(2):393-7. doi: 10.1016/j.meatsci.2011.08.004. Epub 2011 Aug 22.
To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception.
为了提高肉的营养价值，人们开发了一些饮食策略来改变肌肉组织中的脂肪酸组成。脂肪酸会影响肉的特性，包括硬度、颜色和脂肪稳定性以及风味。然而，关于饮食中ω-3 多不饱和脂肪酸（PUFA）补充对肉的感官特性的影响，研究甚少。为了解决这个问题，给山羊羔喂了六种不同的饮食：羊奶、全脂牛奶粉、全脂牛奶粉加二十二碳六烯酸（DHA）（低剂量）、代乳粉、代乳粉加 DHA（低剂量）和代乳粉加 DHA（高剂量）。进行了描述性、半训练的感官评估和消费者三角测试，以分析所得的肉。高剂量的ω-3 PUFA 使肉产生了异常的气味、不愉快的味道和整体评价分数较低。低剂量的 DHA 保持了积极的感官知觉。
