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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.8
- 수록면
- 1 - 13 (13page)
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Background: Omega-3 long-chain (≥C20) polyunsaturated fatty acids (ω3 LC-PUFA) confer important attributes to health-conscious meat consumers due to the significant role they play in brain development, prevention of coronary heart disease, obesity and hypertension. In this study, the ω3 LC-PUFA content of raw and cooked Longissimus thoracis et lumborum (LTL) muscle from genetically divergent Australian prime lambs supplemented with dietary degummed crude canola oil (DCCO) was evaluated.
Methods: Samples of LTL muscle were sourced from 24 first cross ewe and wether lambs sired by Dorset, White Suffolk and Merino rams joined to Merino dams that were assigned to supplemental regimes of degummed crude canola oil (DCCO): a control diet at 0 mL/kg DM of DCCO (DCCOC); 25 mL/kg DM of DCCO (DCCOM) and 50 mL/kg DCCO (DCCOH). Lambs were individually housed and offered 1 kg/day/head for 42 days before being slaughtered.
Samples for cooked analysis were prepared to a core temperature of 70 °C using conductive dry-heat.
Results: Within raw meats: DCCOH supplemented lambs had significantly (P < 0.05) higher concentrations of eicosapentaenoic (EPA, 20:5ω3) and EPA + docosahexaenoic (DHA, 22:6ω3) acids than those supplemented with DCCOM or DCCOC; Dorset sired lambs contained significantly (P < 0.05) more EPA and EPA + DHA than other sire breeds; diet and sire breed interactions were significant (P < 0.05) in affecting EPA and EPA + DHA concentrations. In cooked meat, ω3 LC-PUFA concentrations in DCCOM (32 mg/100 g), DCCOH (38 mg/100 g), Dorset (36 mg/100 g), White Suffolk (32 mg/100 g), ewes (32 mg/100 g) and wethers (33 mg/100 g), all exceeded the minimum content of 30 mg/100 g of edible cooked portion of EPA + DHA for Australian defined ‘source’ level ω3 LC-PUFA classification.
Conclusion: These results present that combinations of dietary degummed crude canola oil, sheep genetics and culinary preparation method can be used as effective management tools to deliver nutritionally improved ω3 LC-PUFA lamb to meat consumers.
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참고문헌 (64)
참고문헌 신청
Key T / 2004 / Diet, nutrition and the prevention of cancer / Public Health Nutr 7:187~200
Kearney J / 2010 / Food consumption trends and drivers / Philos Trans R Soc B 365:2793~2807
Biesalski HK / 2005 / Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? / Meat Sci 70:509~524
McAfee AJ / 2010 / Red meat consumption : an overview of the risks and benefits / Meat Sci 84:1~13
Scollan N / 2006 / Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality / Meat Sci 74:17~33
Kearney J / 2010 / Food consumption trends and drivers / Philos Trans R Soc B 365:2793~2807
Biesalski HK / 2005 / Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet? / Meat Sci 70:509~524
McAfee AJ / 2010 / Red meat consumption : an overview of the risks and benefits / Meat Sci 84:1~13
Scollan N / 2006 / Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality / Meat Sci 74:17~33
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