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Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat
Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-mo...
Autores principales: | , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253089/ https://www.ncbi.nlm.nih.gov/pubmed/37297376 http://dx.doi.org/10.3390/foods12112131 |
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author | Grabež, Vladana Devle, Hanne Kidane, Alemayehu Mydland, Liv Torunn Øverland, Margareth Ottestad, Silje Berg, Per Kåsin, Karoline Ruud, Lene Karlsen, Victoria Živanović, Valentina Egelandsdal, Bjørg |
author_facet | Grabež, Vladana Devle, Hanne Kidane, Alemayehu Mydland, Liv Torunn Øverland, Margareth Ottestad, Silje Berg, Per Kåsin, Karoline Ruud, Lene Karlsen, Victoria Živanović, Valentina Egelandsdal, Bjørg |
author_sort | Grabež, Vladana |
collection | PubMed |
description | Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label “source of nutrient” and “significant source of nutrient”, respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable. |
format | Online Article Text |
id | pubmed-10253089 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102530892023-06-10 Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat Grabež, Vladana Devle, Hanne Kidane, Alemayehu Mydland, Liv Torunn Øverland, Margareth Ottestad, Silje Berg, Per Kåsin, Karoline Ruud, Lene Karlsen, Victoria Živanović, Valentina Egelandsdal, Bjørg Foods Article Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label “source of nutrient” and “significant source of nutrient”, respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable. MDPI 2023-05-25 /pmc/articles/PMC10253089/ /pubmed/37297376 http://dx.doi.org/10.3390/foods12112131 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Grabež, Vladana Devle, Hanne Kidane, Alemayehu Mydland, Liv Torunn Øverland, Margareth Ottestad, Silje Berg, Per Kåsin, Karoline Ruud, Lene Karlsen, Victoria Živanović, Valentina Egelandsdal, Bjørg Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title | Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title_full | Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title_fullStr | Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title_full_unstemmed | Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title_short | Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat |
title_sort | sugar kelp (saccharina latissima) seaweed added to a growing-finishing lamb diet has a positive effect on quality traits and on mineral content of meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253089/ https://www.ncbi.nlm.nih.gov/pubmed/37297376 http://dx.doi.org/10.3390/foods12112131 |
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