Dietary value and sensory quality of calf meat depending on different n-3 PUFA sources in the diet.

摘要

The aim of the study was to determine the effect of different n-3 PUFA sources on the health value and sensory quality of veal. 30 bulls were assigned to three groups and fed with milk replacer (7-56 days) and concentrates (7-90 days) containing mainly ground cereals added with 10% linseed cv. Omega or 4% fish oil. NO additional fat was given to the control group. At 90 days of age, the bulls were slaughtered and meat samples from the M. thoracis were taken for chemical and fatty acid analysis. Physicochemical and organoleptic analysis of meat was also performed. Linseed reduced the proportion of SFA and increased the level of C18:3 n-3 in meat fat (P<=0.05). Fish oil reduced the C18:0 content and increased the proportion of EPA, DPA and DHA (P<=0.05). Both fat supplements increased the n-3 PUFA content (P<=0.05) and reduced the n-6-3 acid ratio. The meat of linseed-fed calves was characterized by a lighter colour (P<=0.05) than the other groups. In fish oil-fed calves, meat flavour, aroma and structure decreased when compared with the control group (P<=0.05). Linseed (P>0.05) improved juiciness, but caused poorer structure, aroma and flavour in meat when compared with the control group. It is suggested that linseed has no negative effect on the sensory quality of meat. However, fish oil decreases the sensory qualities of meat.