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. 2023 May 25;12(11):2131.
doi: 10.3390/foods12112131.

Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat

Vladana Grabež  1 , Hanne Devle  1 , Alemayehu Kidane  2 , Liv Torunn Mydland  2 , Margareth Øverland  2 , Silje Ottestad  3 , Per Berg  3 , Karoline Kåsin  1 , Lene Ruud  1 , Victoria Karlsen  1 , Valentina Živanović  4 , Bjørg Egelandsdal  1
Affiliations

Sugar Kelp (Saccharina latissima) Seaweed Added to a Growing-Finishing Lamb Diet Has a Positive Effect on Quality Traits and on Mineral Content of Meat

Vladana Grabež et al. Foods. .

Abstract

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.

Keywords: growing-finishing lamb diet; meat quality traits; minerals; seaweed.

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Conflict of interest statement

The authors declare no conflict of interest. The Company co-authors Per Berg and Sije Ottestad contributed to the planning phase of the study in terms of the organization of lamb transportation and slaughtering in the commercial slaughterhouse, providing and cutting carcasses. The Company co-authors were not involved in the study design, collection, analysis and interpretation of data, the writing of the original draft of this article or decision to submit it for publication.

Figures

Figure 1
Figure 1
Effect of growing-finishing diet on longissimus thoracis et lumborum (LTL) and semimembranosus with adductor (SM+ADD) vacuum packed (A) total antioxidant capacity (DPPH) and (B) oxidative stability (TBARS) after four weeks of chilled storage, and (C) warm-over flavor (WOF). CON = control diet; SW1 and SW2 = control + seaweed inclusion level of 2.5% and 5% DM, respectively. Error bars represent the standard error of means (n = 8). a–c Means with different subscripts within muscle and diet groups were significantly different (p < 0.05). x,y Means with different subscripts within a muscle were significantly different (p < 0.05).
Figure 2
Figure 2
The I content in the blood plasma of lamb (n = 24) affected by dietary treatments during 35 days of the growing-finishing period. CON = control diet; SW1 and SW2 = control + seaweed inclusion level of 2.5% and 5% DM, respectively. Error bars represent standard error of means (n = 8). a–c Means with different subscripts within the same day of feeding are significantly different (p < 0.05).
See this image and copyright information in PMC

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