Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product

Abdallah, Abedin; Zhang, Pei; Elemba, Evera; Zhong, Qingzhen; Sun, Zewei

doi:10.1016/j.anifeedsci.2019.114346

Cited by 15 publications

(14 citation statements)

References 39 publications

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“…No information is available on the effects of HM containing saponins, polysaccharides and flavonoids on sheep or goat carcass characteristics. However, results that are congruent with our findings were previously reported by Nasri et al [43] on lambs supplemented with increasing doses of saponin extracts from Quillaja saponaria (0, 30, 60 and 90 mg kg −1 DM for 57 days); and by Abdallah et al [46] on sheep supplemented with 10 and 15% dried Astragalus membranaceus roots containing saponins, flavonoids and polysaccharides. Their results showed that HCW and HCY were not affected by dietary supplementation of saponins, and neither were they affected by the mixture of saponins, polysaccharides and flavonoids from Astragalus membranaceus.…”

Section: Discussionsupporting

confidence: 93%

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

et al. 2021

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The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (n = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg−1 of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (p < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (p < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (p < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg1 of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.

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Section: Discussionsupporting

confidence: 93%

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

et al. 2021

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“…In general, the demand for nutritious, functional, healthy and safe meat-based products is growing in modern societies, motivating the meat industry to develop new technologies. Among these technologies, the ones based on the addition of natural compounds such as fatty acids, minerals, vitamins, natural antioxidants, dietary fibers, probiotics or bioactive peptides are emerging [204][205][206][207]. Except for the antioxidant and anti-spoilage function of natural phenolic compounds, they also act beneficially for human health [208].…”

Section: Regulation Limitations and Challenges In The Use Of Phenolmentioning

confidence: 99%

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Kalogianni

Lazou

Bossis

et al. 2020

Foods

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Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are (i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; (ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and (iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.

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“…The observed contents of protein, moisture and ash were similar to those reported previously for the mutton of Ethiopian indigenous sheep breeds ( Gashu et al., 2017 ; Zewide et al., 2019 ). Moreover, the moisture and protein values fell within the range of 70.80–80.30 and 18.5–23.4%, respectively depicted for values indicative of good quality meat ( Bezerra et al., 2016 ; Abdallah et al., 2020 ).…”

Section: Discussionmentioning

confidence: 86%

Slaughter performance and meat quality of Begait breed lambs fattened under different diets

Atsbha

Gebremariam

Aregawi

2021

Heliyon

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This study was conducted to evaluate slaughter performance and meat quality of Begait sheep breed reared under different feeding options. Thirty intact fattening lambs (32.81 AE 2.39 kg) were used in randomized completely block design with three dietary treatments in ten replicates for a 90 day feeding trial. Dietary treatments constituted grass hay fed ad libitum to all treatments plus supplemented with mixed diet of 48% wheat bran, 15% molasses, 35% cotton seed cake, 1% salt and 1% limestone (T1); 43% wheat bran, 20% sorghum grain, 35% noug seed cake, 1% salt and 1% limestone (T2) and 47% wheat bran, 16% molasses, 35% sesame seed cake, 1% salt and 1% limestone (T3). At the end of the experimental period, six lambs randomly chosen from each treatment were slaughtered to determine the carcass traits and meat quality. Results showed that most carcass and meat traits were affected by diets. Average daily gain (ADG) was higher (P < 0.001) for T3 (158 g/day) than T2 (120 g/day) and T1 (118 g/day). Hot carcass weight (HCW) was higher (P < 0.001) for T3 (19.50 kg) than T2 (17.43 kg) and T1 (17.20 kg). Meat pH (5.43-5.56) and drip loss (3.03-3.23%) were similar (P > 0.05) among all treatments. Meat from animals in T3 (33.97 L*) was lighter (P < 0.001) than T2 (30.75 L*) and T1 (29.43 L*). Shear force and cooking loss were greater (P < 0.05) for T1 (42.6 N and 26.12%) than T2 (40.4 N and 24.39%) and T3 (40.7 N and 24.18%). No variation was seen in meat moisture, protein and ash contents (P > 0.05) while intramuscular fat was higher in T3 (4.18%) than T2 (3.87%) and T1 (3.79%) (P < 0.01). The study indicated that carcass traits and meat quality could be modulated through dietary manipulation.

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Carcass characteristics, meat quality, and functional compound deposition in sheep fed diets supplemented with Astragalus membranaceus by-product

Cited by 15 publications

References 39 publications

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Slaughter performance and meat quality of Begait breed lambs fattened under different diets

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