Sugar Kelp (<i>Saccharina latissima</i>) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat
Vladana Grabež,
Hanne Devle,
Alemayehu Kidane,
Liv Torunn Mydland,
Margareth Øverland,
Silje Ottestad,
Per Berg,
Karoline Kåsin,
Lene Ruud,
Victoria Karlsen,
Valentina Živanović,
Bjørg Egelandsdal
Affiliations
Vladana Grabež
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Hanne Devle
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Alemayehu Kidane
Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Liv Torunn Mydland
Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Margareth Øverland
Faculty of Bioscience, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Silje Ottestad
Nortura SA, P.O. Box 360, 0513 Oslo, Norway
Per Berg
Nortura SA, P.O. Box 360, 0513 Oslo, Norway
Karoline Kåsin
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Lene Ruud
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Victoria Karlsen
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Valentina Živanović
Faculty of Environmental Sciences and Natural Resource Management, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Bjørg Egelandsdal
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, 1432 Ås, Norway
Supplementing ruminants’ diet with seaweed has shown positive effect on meat quality and micronutrients important for human health. The objective of the present study was to investigate the use of Saccharina latissima in a lamb diet to improve the eating quality and nutritional value of meat. Six-month-old female Norwegian White lambs (n = 24) were fed, 35 days pre-slaughter, three different diets: a control (CON) and two seaweed diets (SW); supplemented with either 2.5% (SW1) or 5% (SW2). The quality properties of longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) muscles were examined. The dietary inclusion of seaweed reduced cooking loss and shear force of lamb meat, although the effect was not significant at both supplementation levels. SW1 fed lambs showed a significantly (p < 0.05) improved meat color stability and antioxidant potential. Seaweed also reduced lipid oxidation (TBARS) and the warm-over flavor in SM+ADD compared to the CON lamb. Seaweed fed lambs showed an increased content of selenium and iodine in LTL, thereby fulfilling the requirements for the label “source of nutrient” and “significant source of nutrient”, respectively. An increased arsenic content in LTL was, however, also observed with seaweed inclusion (to 1.54 and 3.09 μg/100 g in SW1 and SW2 group, respectively). While relevant positive effects were found in meat using seaweed in lamb feed, some optimization of this feed approach will be desirable.
