Heydarian M, jebelli javan A, Mahdavi A, Heydarian M, khanbani I. The effect of adding calcium salts of unsaturated fatty acids to the diet on the meat quality of Sangsari male lambs. FSCT 2025; 22 (163) :202-215
URL:
http://fsct.modares.ac.ir/article-7-78708-en.html
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 , jebellija@semnan.ac.ir
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.
Abstract: (77 Views)
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.
Article Type:
Original Research |
Subject:
Meat and Products Technology Received: 2024/12/29 | Accepted: 2025/03/1 | Published: 2025/08/23