Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

Abstract

Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100 days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14 days in a chiller (4 °C). The drip loss of the LD muscle increased (P < 0.05) with aging time. Meat tenderness was improved (p < 0.05) at 14 days aging. All antioxidant supplements improved (P < 0.05) colour of the meat. The TBARS value increased (P < 0.05) at 7 days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon.

Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of <i>biceps femoris</i> muscle in goats fed a canola and palm oil blend

“…The increase in TBARS over storage coincides with the decrease in the concentration of tocopherols and total carotenoids. The increase in TBARS value is consistent with previous findings in which the TBARS values of refrigerated broiler meat 2012a;Olorunsanya et al, 2011), goat meat (Karami et al, 2011;Sabow et al, 2015a) and beef (Popova et al, 2009;Liu et al, 2015) increased as storage progressed.…”

Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep

“…However, more and more consumer concern over preservative safety and toxicity has led to a growing interest in natural sources of antioxidants (Devatkal et al, 2010;O'Grady, Maher, Troy, Moloney, & Kerry, 2006;Vasta & Luciano, 2011). Over the past five years, some trials have been conducted on natural, plant-based products like green tea leaves (Zhong et al, 2009), herbs (Karami, Alimon, Sazili, Goh, & Ivan, 2011), vegetables (Huang et al, 2011), fruits (Devatkal et al, 2010) and spices (Nieto, Estrada, Jordán, Garrido, & Baňón, 2011;Rojas & Brewer, 2008), which contain high levels of antioxidant components, such as polyphenol, flavonoid and polysaccharide. When fed to animals, these components can be delivered to the muscle and assist with the native defense system to counteract the action of pro-oxidants (Descalzo & Sancho, 2008;Lahucky, Nuernberg, Kovac, Bucko, & Nuernberg, 2010;Moyo et al, 2012).…”

Suplemetasi Vitamin E dalam Cairan Rumen In Vitro: Analisis Parameter Fermentasi

“…Masing-masing botol sebagai fermentor diisi dengan rumput gajah, bekatul, bungkil kedelai dengan jumlah total 300 mg yang kemudian ditambahkan CCPO 3% dari bahan kering pakan. Kelompok 1 tidak diisi dengan vitamin E, sedangkan kelompok 2 dan 3 masing-masing diisi dengan vitamin E sebanyak 0,06 mg (200 mg per kg bahan kering) dan 0,12 mg (400 mg per kg bahan kering pakan) (Karami et al, 2011 Ranilla et al (2001).…”