title: Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds.
abstract: The aim of the study was to evaluate longissimus muscle quality in lambs fed diets including fish oil (FO), rapeseed oil (RO), carnosic acid (CA) and seleno-compounds. Lambs were fed one of diets: Group I - the basal diet (BD) with 3% RO; Group II - BD with 2% RO and 1% FO; Group III - BD with 2% RO, 1% FO and 0.1% CA; Group IV - BD with 2% RO, 1% FO, 0.1% CA and 0.35ppm Se as selenized-yeast; Group V - BD with 2% RO, 1% FO, 0.1% CA and 0.35ppm Se as selenate. The addition of FO and FO, CA and selenium in the inorganic form was characterized by lowest tenderness and juiciness (P<0.05). The lowest concentration of fatty acids (ΣFAs), atherogenic-FAs (A(SFA)) and thrombogenic-FAs (T(SFA)) in the muscle was found for Group V (P<0.05). Experimental diets decreased indexes of A(SFA) and T(SFA) in muscle. The lowest ratio (P<0.05) of n-6polyunsaturated-FAs to n-3polyunsaturated-FAs was obtained for Group III.
authors.affiliation: Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, 02-776 Warszawa, Poland. Electronic address: danuta_jaworska@sggw.pl.
authors.forename: Danuta
authors.initials: D
authors.lastname: Jaworska
authors.affiliation: The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland.
authors.forename: Marian
authors.initials: M
authors.lastname: Czauderna
authors.affiliation: Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Sciences, 02-776 Warszawa, Poland.
authors.forename: Wiesław
authors.initials: W
authors.lastname: Przybylski
authors.affiliation: The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, 05-110 Jabłonna, Poland.
authors.forename: Agnieszka J
authors.initials: AJ
authors.lastname: Rozbicka-Wieczorek
mesh_terms: D045784:Abietanes / Q000032:analysis*; D000821:Animal Feed / Q000032:analysis; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000032:analysis; D005395:Fish Oils / Q000032:analysis; D063427:Food Quality; D006801:Humans; D008297:Male; D016566:Organoselenium Compounds / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D010938:Plant Oils / Q000032:analysis*; D000074262:Rapeseed Oil; D000069466:Red Meat / Q000032:analysis*; D012756:Sheep; D013649:Taste
chemical_list: D045784:Abietanes; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005395:Fish Oils; D016566:Organoselenium Compounds; D010936:Plant Extracts; D010938:Plant Oils; D000074262:Rapeseed Oil; C018381:salvin
keywords: Diet supplementation; Fatty acids; Lambs; Longissimus muscle; Sensory quality