Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

被引：31
作者：
Fowler, Stephanie M. [1 ,2 ]
Morris, Stephen [3 ]
Hopkins, David L. [1 ,2 ]
机构：
[1] Cooperat Res Ctr Sheep Innovat, Armidale, NSW 2350, Australia
[2] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia
[3] Wollongbar Primary Ind Inst, NSW Dept Primary Ind, Wollongbar, NSW 2477, Australia
来源：
MEAT SCIENCE | 2019年 / 154卷
关键词：
Grass fed; Human health; Fatty acid composition; Mineral composition; FATTY-ACID-COMPOSITION; ANNUAL PASTURE SYSTEMS; MEAT QUALITY; LONGISSIMUS MUSCLE; PERENNIAL PASTURE; INTRAMUSCULAR FAT; SUPPLEMENTATION; GROWTH; ASSOCIATIONS; DURATION;
D O I：
10.1016/j.meatsci.2019.04.016
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Despite the value of key nutritional components of lamb to human health, a large scale literature review recently highlighted the lack of nutritional information for value added lamb retail cuts which suit modem consumers. Consequently, the nutritional composition including proximate analysis, fatty acid and mineral composition of 5 lamb retail cuts from 25 commercially produced extensively finished lambs was investigated. Overall, this research indicated that there was variation in nutritional components between these cuts, particularly for nutritional traits which are important for human health including zinc, iron, total fat and protein as well as fatty acids including EPA, DHA, total saturated fatty acids and total polyunsaturated fatty acids. However the reasons for these differences are poorly understood. Therefore, further research is required to ensure that nutritional information provided to consumers for these cuts at retail is accurate.
引用
收藏
页码：126 / 132
页数：7
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