Nutritional value of cooked offal derived from free-range rams reared in South Africa

作者：Hoffman L C^*; Laubscher L L; Leisegang K

来源：Meat Science, 2013, 93(3): 696-702.

DOI：10.1016/j.meatsci.2012.11.041

• Production system
• Proximate composition
• Fatty acids, amino acids
• Cholesterol
• By-products
• Organs

Nutritional value of Dorper (n = 10) and Merino (n = 10) by-products were evaluated. Proximate composition differed between organs and breeds with Merino heart (68.9 g/100 g), spleen (77.2 g/100 g) and testicles (83.7 g/100 g) having higher moisture contents than their Dorper counterparts. Dorper brain (10.1 g/100 g), heart (15.2 g/100 g), spleen (20.4 g/100 g) and testicles (12.9 g/100 g) had higher protein contents than Merino. Dorper organs also tended to have a lower fat content. Amino acid and fatty acid profiles differed between organs and breeds. Few differences were noted in total SFA and MUFA. Dorper heart (1.8%) had significantly lower total PUPA than Merino heart (7.3%). All the organs showed favourable P:S ratios, with the exception of the tongue, heart and stomach. Dorper and Merino brain, lungs and testicles had favourable n - 6/n - 3 ratios. Cholesterol content differed between both organs and breeds. The value of offal as food is discussed further.

• 出版日期2013-3