Veterinarski arhiv, Vol. 93 No. 1, 2023.
Izvorni znanstveni članak
https://doi.org/10.24099/vet.arhiv.1964
The influence of the addition of Agaricus bisporus to the diet on the volatile profile of lamb meat
Željka Cvrtila
; Department of Hygiene, technology and food safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Anita Šporec
; BIOCentar, Zagreb, Croatia
Lidija Kozačinski
; Department of Hygiene, technology and food safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Tomislav Mikuš
; Department of Hygiene, technology and food safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Bela Njari
; Ulica grada Mainza 16, Zagreb, Croatia
Mario Bratulić
; Municipality of Sveti Petar u Šumi, Sveti Petar u Šumi, Croatia
Daniel Špoljarić
; Department of Veterinary Biology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Maja Popović
; Department of Veterinary Biology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Sažetak
The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were fed with a regular commercial feed mixture, which was supplemented with chopped dried or fresh common mushrooms (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction, coupled with gas chromatography/mass spectrometry. The identified compounds are classified into the following chemical groups: aldehydes, esters, alcohols, amino acids, peptides, lactones, ketones, fatty acids, complex organic compounds, ethers and furans. Further research is needed to determine whether the differences between the groups in the volatile compounds identified affect the acceptability of lamb meat to consumers.
Ključne riječi
lamb meat; dry supplement; Agaricus bisporus; volatile aroma compounds
Hrčak ID:
303107
URI
Datum izdavanja:
24.5.2023.
Posjeta: 204 *