Institut National de la Recherche Agronomique de Tunisie (INRAT), Université de Carthage, Laboratoire des Productions Animale et Fourragère, rue HédiKarray, 2049 Ariana, Tunisia; Institut National Agronomique de Tunis (INAT), Université de Carthage, 43, Avenue Charles Nicolle, 1082, Tunis, Cité Mahrajene, Tunisia.
Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
Meat Sci. 2018 May;139:134-141. doi: 10.1016/j.meatsci.2018.01.022. Epub 2018 Feb 3.
Twenty-eight Barbarine male lambs were used to investigate the effect of dietary Nigella sativa seeds (NSS) on meat fatty acids and oxidative stability in two different feeding systems (high- or low-concentrate). Dietary treatments were planned to offer: 70% barley hay and 30% concentrate (LC); LC+12g/day of NSS (LCN); 30% barley hay and 70% concentrate (HC); HC+12g/day of NSS (HCN). NSS increased intramuscular fat only in the low-concentrate system (P=0.039); accordingly, the content of 14:0, c-9 14:1, t-9 18:1, t-11 18:1 and both individual and sum of odd and branched chain fatty acids were greater in LCN than LC meat. TBARS in raw meat increased from 0 to 3days of refrigerated storage regardless NSS supplementation. From 3 to 6days, TBARS further increased only in the meat from lambs not receiving NSS. At 6-days storage, TBARS were lower (P<0.05) in the meat of lambs receiving NSS compared to the meat of lambs not receiving NSS.
二十八只巴巴里公绵羊被用于研究两种不同饲养系统（高浓度或低浓度）下日粮黑种草籽（NSS）对肉脂肪酸和氧化稳定性的影响。日粮处理计划提供：70%大麦干草和 30%浓缩饲料（LC）；LC+12 克/天的 NSS（LCN）；30%大麦干草和 70%浓缩饲料（HC）；HC+12 克/天的 NSS（HCN）。NSS 仅增加了低浓度系统中的肌肉内脂肪（P=0.039）；因此，LCN 肉中的 14:0、c-9 14:1、t-9 18:1、t-11 18:1 以及奇数和支链脂肪酸的个体和总和含量均高于 LC 肉。无论是否添加 NSS，生肉的 TBARS 值在冷藏储存的 0 至 3 天内均增加。从 3 天到 6 天，仅未接受 NSS 补充的羔羊的肉中 TBARS 值进一步增加。在 6 天的储存期内，接受 NSS 的羔羊的肉中的 TBARS 值低于未接受 NSS 的羔羊的肉中的 TBARS 值（P<0.05）。
