| 新鲜紫花苜蓿对放牧于鸭茅草牧场的羔羊脂肪粪臭素、吲哚浓度、品种风味的影响 |
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| 编辑： 符琳琳 2015-11-16 | |
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研究人员探究了新鲜苜蓿添加水平对放牧羔羊脂肪粪臭素、吲哚浓度、品种风味等感官属性的影响。将放牧于鸭茅草牧场的Romane羔羊分为4组,每组9只,在屠宰前补充不同水平紫花苜蓿至少60天。补饲紫花苜蓿的羔羊比那些只消耗鸭茅草的羔羊肾周脂肪粪臭素浓度要高。 切碎的瘦肉部分中的肉风味和瘦肉、脂肪部分中的肉风味的强度，由受过训练的感觉小组进行评价，从最低水平的紫花苜蓿开始，进一步提高紫花苜蓿的水平并没有增加风味的强度。因此研究结果认为，当肾周脂肪粪臭素的浓度处于液体脂肪在0.16-0.24μg/g的范围内时，这些感官属性可能会达到一个停滞期。 原文摘要如下： Influence of fresh alfalfa supplementation on fat skatole and indole concentration and chop odour and flavour in lambs grazing a cocksfoot pasture Devincenzi T1, Prunier A2, Meteau K3, Nabinger C4, Prache S5 Abstract: We investigated the influence of the level of fresh alfalfa supplementation on fat skatole and indole concentration and chop sensory attributes in grazing lambs. Four groups of nine male Romane lambs grazing a cocksfoot pasture were supplemented with various levels of alfalfa for at least 60days before slaughter. Perirenal fat skatole concentration was higher for lambs that consumed alfalfa than for those that consumed only cocksfoot. The intensity of 'animal' odour in the lean part of the chop and of 'animal' flavour in both the lean and fat parts of the chop, evaluated by a trained sensory panel, increased from the lowest level of alfalfa supplementation onwards and did not increase further with increasing levels of alfalfa supplementation. The outcome of this study therefore suggests that these sensory attributes may reach a plateau when perirenal fat skatole concentration is in the range 0.16-0.24μg/g of liquid fat. Keywords: Alfalfa (Medicago sativa), Lamb; Off-flavour, Sensory analysis, Skatole, δ15N 相关信息: |
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