Grabež Vladana, Coll-Brasas Elena, Fulladosa Elena, Hallenstvedt Elin, Håseth Torunn Thauland, Øverland Margareth, Berg Per, Egelandsdal Bjørg
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway.
IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain.
Foods. 2022 Apr 4;11(7):1043. doi: 10.3390/foods11071043.
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs ( = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat ( + ) and deboned dry-cured lamb leg (fenalår; = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.
创新的饲养策略往往能改善原材料和干腌产品的品质特性。在本研究中，24只挪威白色雌性羔羊在35天内分别采用三种不同的日粮进行育肥：对照日粮（CD）、添加5%干物质海藻的对照日粮（SD）和放牧日粮（PD）。对生肉（n = 24）和去骨干腌羊腿（fenalår；n = 24）的品质进行了研究。育肥日粮对生肉中的血红素、饱和脂肪酸（SFA）、单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量没有影响。SD显著提高了生肉中的硒、碘和砷含量，在干腌羊腿中提高了碘和砷含量。来自SD组羔羊的干腌羊腿碘含量最高，为130 μg I/100 g，相当于适宜摄入量的60%。生肉和干腌羊腿中的醛、酮和酯类受育肥日粮的显著影响；与SD和PD相比，CD组生肉中的酯类和干腌羊腿中的醛类增加。与CD和PD相比，SD组羔羊的干腌羊腿中发现简单糖含量显著更高，其中甘露糖占主导地位。育肥日粮对干腌羊腿的风味没有影响。本研究表明海藻在羊肉和干腌产品碘生物强化方面的潜力。富含碘的肉类产品应能减少人类的碘缺乏症。
