Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, Spain.
E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, 31006 Pamplona, Spain.
Meat Sci. 2014 Mar;96(3):1258-65. doi: 10.1016/j.meatsci.2013.11.009. Epub 2013 Nov 13.
The effect of varying concentrate composition to include 5% linseed and 200 IU of vitamin E on the growth performance, fatty acid composition, and muscle color during shelf life was assessed in 46 young Pirenaica bulls finished to two fatness levels. Adding 5% linseed lowered the dressing rate without altering daily gain or carcass classification. It likewise did not alter the total saturated, monounsaturated, or polyunsaturated fatty acids in the intramuscular fat, though the percentage of α-linolenic acid and n-3 fatty acids increased significantly while the n-6 fatty acid to n-3 fatty acid ratio decreased. Higher subcutaneous fat cover depth at slaughter increased the total percentage of oleic acid and monounsaturated fatty acids without affecting the percentage of saturated or polyunsaturated fatty acids. Adding 200 IU of vitamin E in addition to linseed did not alter the color of film-wrapped fresh meat during storage in darkness.
评估了在两种肥度水平下育肥的 46 头年轻的皮里诺萨公牛，在饲料中添加 5%亚麻籽和 200 IU 维生素 E 对生长性能、脂肪酸组成和货架期肌肉颜色的影响。添加 5%的亚麻籽降低了屠宰率，而不改变日增重或胴体分级。它同样没有改变肌肉内脂肪中的总饱和脂肪酸、单不饱和脂肪酸或多不饱和脂肪酸，尽管 α-亚麻酸和 n-3 脂肪酸的百分比显著增加，而 n-6 脂肪酸与 n-3 脂肪酸的比例降低。屠宰时较高的皮下脂肪覆盖深度增加了油酸和单不饱和脂肪酸的总百分比，而不影响饱和或多不饱和脂肪酸的百分比。除了亚麻籽之外，再添加 200 IU 维生素 E 并没有改变黑暗环境下包装鲜肉的颜色。
