Otlak beslemesi kuzu etinin yağ asidi bileşimini iyileştirir

Özet (abstract)

Abstract Background The nutritional quality of red meat is an increasing priority for consumers. Grass‐fed lamb is known to be higher in health‐promoting omega‐3 fatty acids (FAs), especially relative to concentrate feeding. Given advances in pasture management, concentrate formulation, and ruminant genetics, a further assessment of FA concentrations in lamb meat is warranted. Methods Three groups of lambs, from one research study ( n = 26) and two commercial studies ( n = 57), were used. Lambs were finished on a grass or concentrate diet. FAs of longissimus dorsi (LD; n = 83) and quadriceps femoris (QF; n = 83) were measured quantitatively using gas chromatography–flame ionization detector (GC‐FID) analysis. Results Grass relative to concentrate feeding increased the content of C18:3 n‐3 (54.5 vs. 25.1 mg (100 g) –1 ; p < 0.001), C20:5 n‐3 (19.8 vs. 12.0 mg (100 g) –1 ; p < 0.001), C22:5 n‐3 (20.4 vs. 15.6 mg (100 g) –1 ; p < 0.001) and C22:6 n‐3 (7.5 vs. 5.5 mg (100 g) –1 ; p < 0.001). Total FAs were increased in LD, compared to QF muscle ( p < 0.001). Correspondingly, LC n‐3 polyunsaturated fatty acid (PUFA) was higher in QF muscle, compared to LD ( p < 0.001). Conclusions Consumption of grass‐finished lamb, naturally enriched in n‐3 PUFA, may contribute to improved dietary n‐3 PUFA intake, which has been associated with reduced risk of noncommunicable diseases such as cardiovascular disease.

Yazarların özeti; kaynağından alınmıştır. Grassland Research, 2026 · DOI ↗