Flax seed meal improved the meat tenderness, nutritional value of fatty acids, and catalase activity of Hu lambs
文献类型： 外文期刊
作者： Zhang, Hangyu 1 ; Guo, Long 1 ; Zhang, Xueying 1 ; Yue, Xiangpeng 1 ; Li, Fei 1 ; Li, Fadi 1 ; Tang, Jianyun 2 ; Wang, Xinji 3 ; Zhang, Wei 3 ; Hou, Pengxia 4 ;
作者机构： 1.Coll Pastoral Agr Sci & Technol, Lanzhou Univ, State Key Lab Herbage Improvement & Grassland Agro, Lanzhou 730020, Peoples R China
2.Dongba Town Anim Husb & Vet Stn Minqin Cty Agr & R, Minqin 733399, Gansu, Peoples R China
3.Anim Husb & Vet Extens Stn Minqin Cty, Minqin 733399, Gansu, Peoples R China
4.Inst Anim Sci, Ningxia Acad Agr & Forestry Sci, Yinchuan, Ningxia, Peoples R China
关键词： Flax seed meal; Hu lamb; Growth and slaughter performance; Meat quality; Fatty acid composition; Antioxidant capacity
期刊名称：MEAT SCIENCE （ 影响因子：6.1； 五年影响因子：6.8 ）
ISSN： 0309-1740
年卷期： 2025 年 222 卷
页码：
收录情况： SCI
摘要： Thirty male Hu lambs (38.95 +/- 3.87 kg; 6 months old) were randomly assigned to two groups: (1) SBM (a basal diet with soybean meal) and (2) FSM (a diet replacing 10 % soybean meal with 10 % flax seed meal) to evaluate their effects on Hu lamb production and slaughter performance, meat quality, muscle fatty acid composition, and antioxidant capacity. The production and slaughter performance, as well as the amino acid composition in muscle were not different between groups. The FSM decreased muscle shear-force (P = 0.019), the pH (24h) (P = 0.002), and the cooking loss (P = 0.008). The b* (yellowness, P = 0.039) and the a* (redness, P = 0.008) of the FSM were lower than those of the SBM. FSM group reduced muscle hardness (P = 0.004), gumminess (P = 0.009), chewiness (P = 0.007), and the diameter of muscle fibers (P < 0.05). A significant increase of total n-3 polyunsaturated fatty acids (P = 0.001), the content of alpha-linolenic acid (ALA, P = 0.003), homo-gamma-linolenic acid (P = 0.034), docosadienoic acid (P = 0.001), and docosahexaenoic acid (DHA, P = 0.003) was obtained in the FSM group. The CAT activity of FSM was significantly higher than that of SBM (P < 0.05). In conclusion, compared with the SBM, the FSM could effectively improve the meat tenderness, the content of ALA and DHA, and the catalase activity in muscle of Hu lambs.
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