Naslov
Influence of the addition of Agaricus bisporus in the diet on the volatile profile of lamb meat

Autori
Cvrtila, Željka ; Šporec, Anita ; Kozačinski, Lidija ; Mikuš, Tomislav ; Njari, Bela ; Bratulić, Mario ; Špoljarić, Daniel ; Popović, Maja

Izvornik
Veterinarski arhiv (0372-5480) 93 (2023), 1; 71-84

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
lamb meat, dry supplement, Agaricus bisporus, volatile aroma compounds

Sažetak
The aim of the research was to qualitatively determine volatile aroma compounds in M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. Animals were fed with a regular commercial feed mixture, which was supplemented with dried or chopped fresh common mushroom (Agaricus bisporus) in various proportions. Volatile compounds were determined using headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry. The identified compounds can be 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 differences in the identified volatile compounds between groups affect the acceptability of lamb meat to consumers.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA