Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
Visualitza/Obre
Autor/a
Grabež, Vladana
Coll-Brasas, Elena
Hallenstvedt, Elin
Håseth, Torunn Thauland
Øverland, Margareth
Berg, Per
Egelandsdal, Bjørg
Data de publicació
2022-04-04ISSN
2304-8158
Resum
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 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 (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 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.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
16
Publicat per
MDPI
Publicat a
Foods
Citació
Grabež, Vladana, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, and Bjørg Egelandsdal. 2022. "Seaweed Inclusion In Finishing Lamb Diet Promotes Changes In Micronutrient Content And Flavour-Related Compounds Of Raw Meat And Dry-Cured Leg (Fenalår)". Foods 11 (7): 1043. doi:10.3390/foods11071043.
Programa
Qualitat i Tecnologia Alimentària
Aquest element apareix en la col·lecció o col·leccions següent(s)
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