Cooperative Research Centre for Sheep Innovation, Armidale, NSW 2350, Australia; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
NSW Department of Primary Industries, Wollongbar Primary Industries Institute, Wollongbar, NSW 2477, Australia.
Meat Sci. 2019 Aug;154:126-132. doi: 10.1016/j.meatsci.2019.04.016. Epub 2019 Apr 22.
Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional information for value added lamb retail cuts which suit modern consumers. Consequently, the nutritional composition including proximate analysis, fatty acid and mineral composition of 5 lamb retail cuts from 25 commercially produced extensively finished lambs was investigated. Overall, this research indicated that there was variation in nutritional components between these cuts, particularly for nutritional traits which are important for human health including zinc, iron, total fat and protein as well as fatty acids including EPA, DHA, total saturated fatty acids and total polyunsaturated fatty acids. However the reasons for these differences are poorly understood. Therefore, further research is required to ensure that nutritional information provided to consumers for these cuts at retail is accurate.
尽管羊肉的一些关键营养成分对人体健康很有价值，但最近的一项大规模文献综述强调了缺乏适合现代消费者的增值羊肉零售切块的营养信息。因此，本研究调查了来自 25 只商业化育肥绵羊的 5 种羊肉零售切块的营养成分，包括常规分析、脂肪酸和矿物质组成。总体而言，这项研究表明，这些切块之间的营养成分存在差异，特别是对于锌、铁、总脂肪和蛋白质等对人体健康很重要的营养特性，以及 EPA、DHA、总饱和脂肪酸和总多不饱和脂肪酸等脂肪酸。然而，对于这些差异的原因还了解甚少。因此，需要进一步研究以确保在零售时向消费者提供这些切块的营养信息是准确的。
