اثر افزودن نمک های کلسیمی اسیدهای چرب غیراشباع در جیره بر کیفیت گوشت بره های نر سنگسری

نویسندگان
1 پژوهشگر پسا دکتری، بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
2 گروه بهداشت و کنترل کیفیت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
3 دانشیار ،گروه علوم دام، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران
4 دانشجوی دکتری تخصصی گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی، مشهد، ایران
5 دانشجوی کارشناسی ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، ایران.
چکیده
این مطالعه با هدف بررسی تأثیر افزودن نمک‌های کلسیمی اسیدهای چرب غیر اشباع (امگا 3، 6 و 9) بر ویژگی‌های کیفی گوشت بره‌های نر سنگسری انجام شد. در این پژوهش، 28 رأس بره به چهار گروه تغذیه‌ای با سطوح مختلف اسیدهای چرب تقسیم شدند و به مدت 75 روز جیره‌های مربوطه دریافت کردند. کیفیت گوشت با استفاده از شاخص‌هایی نظیر رنگ (L*, a*, b*)، اکسیداسیون لیپیدها (MDA)، سختی، افت پخت، و ظرفیت نگهداری آب ارزیابی شد. نتایج نشان داد افزودن امگا 3 منجر به کاهش شفافیت و افزایش زردی گوشت شد، در حالی که سختی بافت کاهش و نرمی آن بهبود یافت. هرچند غلظت MDA افزایش یافت، این مقادیر همچنان در محدوده قابل قبول باقی ماند. همچنین، مکمل‌های اسید چرب غیر اشباع افت پخت را کاهش و ظرفیت نگهداری آب را بهبود بخشیدند که نشان‌دهنده پایداری بالاتر گوشت در طول نگهداری است. به طور کلی، افزودن این مکمل‌ها به جیره غذایی بره‌ها می‌تواند به عنوان راهکاری مؤثر برای بهبود کیفیت و ماندگاری گوشت مورد استفاده قرار گیرد. با این حال، اثرات آن وابسته به نوع و مقدار اسید چرب مصرفی است.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of adding calcium salts of unsaturated fatty acids to the diet on the meat quality of Sangsari male lambs

نویسندگان English

Mohammadtaghi Heydarian 1
ashkan jebelli javan 2
Ali Mahdavi 3
Mohammadkazem Heydarian 4
iman khanbani 5
1 Postdoctoral Researcher، Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
3 Associate Professor, Department of Animal Sciences, Faculty of Veterinary Medicine, Semnan University, Semnan, Iran
4 PhD student, Department of Food Science and Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
5 Master's degree student in Food Hygiene, Faculty of Veterinary Medicine, Semnan University, Iran.
چکیده English

This study aimed to investigate the effect of adding calcium salts of unsaturated fatty acids (omega 3, 6, and 9) on the meat quality characteristics of male Sangsari lambs. In this study, 28 lambs were divided into four nutritional groups with different levels of fatty acids and received the corresponding diets for 75 days. Meat quality was evaluated using color (L*, a*, b*) indices, lipid oxidation (MDA), hardness, cooking loss, and water holding capacity. The results showed that adding omega 3 resulted in a decrease in transparency and an increase in meat yellowness, while the hardness of the texture decreased and its softness improved. Although the MDA concentration increased, these values ​​still remained within acceptable limits. Also, unsaturated fatty acid supplements reduced cooking loss and improved water holding capacity, indicating higher stability of the meat during storage. In general, adding these supplements to lamb diets can be used as an effective strategy to improve meat quality and shelf life. However, the effects depend on the type and amount of fatty acid consumed.

کلیدواژه‌ها English

: unsaturated fatty acids
Meat Quality
male sangsari lambs
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