The effect of dietary supplementation of soybean oils on the color and fatty acid profile of Nubian goat meat.

Q4 Immunology and Microbiology
C. Kuo, Jung-Min Sue
{"title":"The effect of dietary supplementation of soybean oils on the color and fatty acid profile of Nubian goat meat.","authors":"C. Kuo, Jung-Min Sue","doi":"10.6578/TJACFS.2009.010","DOIUrl":null,"url":null,"abstract":"Of 15 castrated male Nubian goats (about 40 kg and 10 months of age), five were assigned to one of three dietary treatments: 1) 30% Bermuda grass plus 55.7% com and 13.1% soybean meal (control); 2) 30% Bermuda grass plus 52.8% corn, 13.5% soybean meal, and 2.5% soybean oil; and 3) 30% Bermuda grass plus 49.8% corn, 14.0% soybean meal, and 5.0% soybean oil. Soybean oil was sprayed on Bermuda grass and mixed well. All diets were isonitrogenous. Goats were slaughtered at an average live weight of 60 kg. Our objective was to determine whether dietary soybean oil altered the fatty acid composition and the color stability of goat loin chops (longissimus muscle) after being stored at 2℃ for 9 days. Adding soybean oil (2.5 and 5.0%) to goat diets decreased (p<0.05) the percentage of trans-11 C18:1 (p<0.05), C18:1, C18:3, C20:5 (eicosapentaenoic acid), and C22:0 fatty acids. The percentage of cis-9, trans-11 isomer of CLA (conjugated linoleic acid) increased slight1y as the percentage of supplemental soybean oil increased, but the differences across the treatments were not significant. Treatments with soybean oil increased the levels of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids), but decreased the level of SFA (saturated fatty acids). The Hunter L(superscript *) of the loin chops increased, but the pH value decreased with increased soybean oil supplementation. Loin chops from goats fed 5.0% supplemental soybean oil had a consistently higher Hunter L(superscript *) value at all days of storage","PeriodicalId":34946,"journal":{"name":"Taiwanese Journal of Agricultural Chemistry and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2009-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Taiwanese Journal of Agricultural Chemistry and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.6578/TJACFS.2009.010","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Immunology and Microbiology","Score":null,"Total":0}
引用次数: 0

Abstract

Of 15 castrated male Nubian goats (about 40 kg and 10 months of age), five were assigned to one of three dietary treatments: 1) 30% Bermuda grass plus 55.7% com and 13.1% soybean meal (control); 2) 30% Bermuda grass plus 52.8% corn, 13.5% soybean meal, and 2.5% soybean oil; and 3) 30% Bermuda grass plus 49.8% corn, 14.0% soybean meal, and 5.0% soybean oil. Soybean oil was sprayed on Bermuda grass and mixed well. All diets were isonitrogenous. Goats were slaughtered at an average live weight of 60 kg. Our objective was to determine whether dietary soybean oil altered the fatty acid composition and the color stability of goat loin chops (longissimus muscle) after being stored at 2℃ for 9 days. Adding soybean oil (2.5 and 5.0%) to goat diets decreased (p<0.05) the percentage of trans-11 C18:1 (p<0.05), C18:1, C18:3, C20:5 (eicosapentaenoic acid), and C22:0 fatty acids. The percentage of cis-9, trans-11 isomer of CLA (conjugated linoleic acid) increased slight1y as the percentage of supplemental soybean oil increased, but the differences across the treatments were not significant. Treatments with soybean oil increased the levels of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids), but decreased the level of SFA (saturated fatty acids). The Hunter L(superscript *) of the loin chops increased, but the pH value decreased with increased soybean oil supplementation. Loin chops from goats fed 5.0% supplemental soybean oil had a consistently higher Hunter L(superscript *) value at all days of storage
日粮中添加大豆油对努比亚山羊肉色泽和脂肪酸谱的影响。
选取15只阉割的努比亚公山羊(约40公斤,10月龄),其中5只饲喂3种饲粮处理:1)30%百慕达草加55.7%玉米粉和13.1%豆粕(对照);2) 30%百慕达草加52.8%玉米、13.5%豆粕、2.5%豆油;3) 30%百慕达草加49.8%玉米、14.0%豆粕和5.0%豆油。在百慕达草地上喷洒大豆油并拌匀。所有的饮食都是等氮的。山羊平均活重60公斤时屠宰。我们的目的是确定大豆油是否会改变羊腰排(最长肌)在2℃下保存9天后的脂肪酸组成和颜色稳定性。在山羊饲粮中添加大豆油(2.5%和5.0%)降低了反式11 C18:1 (p<0.05)、C18:1、C18:3、C20:5(二十碳五烯酸)和C22:0脂肪酸的比例(p<0.05)。随着大豆油添加量的增加,共轭亚油酸顺式-9、反式-11异构体的百分比略有增加,但各处理间差异不显著。大豆油处理增加了单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)水平,但降低了饱和脂肪酸(SFA)水平。随着大豆油添加量的增加,猪腰排的Hunter L(上标*)值升高,pH值降低。饲粮中添加5.0%大豆油的山羊腰排在贮藏各天均具有较高的Hunter L(上标*)值
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Taiwanese Journal of Agricultural Chemistry and Food Science
Taiwanese Journal of Agricultural Chemistry and Food Science Immunology and Microbiology-Applied Microbiology and Biotechnology
CiteScore
0.10
自引率
0.00%
发文量
1
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信