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首页> 外文期刊>Meat Science >Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs
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Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

机译：育肥羔羊的饮食中加入肌酸时，肉质和抗氧化状态会得到改善

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摘要

Thirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL group) or enriched with carnosic acid [0.6 g kg~(-1) dry matter (DM), CARN006 group; 1.2 g kg~(-1) DM, CARN012 group] or vitamin E (0.6 g kg~(-1) DM, VITE006 group) were used to assess the effect of these antioxidant compounds on meat quality. After being fed the experimental diets for at least 5 weeks, the animals were slaughtered with the 25 kg intended body weight and the different muscles (longissimus lumborum; LL, gluteus medius; GM) were sliced and kept refrigerated under modified atmosphere packaging during 0,7 and 14 days. The results indicate that carnosic acid seemed to be useful to delay lipid peroxidation in a medium colour-stable muscle such as GM, but this effect was lower than that observed when vitamin E was supplemented to fattening lambs. On the contrary, meat texture and protection against cholesterol oxidation were equally improved with both compounds.
机译：三十二只美利奴羊羔单独喂食大麦秸秆和浓缩物（对照组）或富含鼠尾草酸[0.6 g kg〜（-1）干物质（DM），CARN006组；使用1.2 g kg〜（-1）DM，CARN012组]或维生素E（0.6 g kg〜（-1）DM，VITE006组）评估这些抗氧化剂对肉品质的影响。饲喂实验饮食至少5周后，将动物按预期的25公斤体重屠宰，并切成不同的肌肉（腰最长肌；内脏，臀大肌；转基因），并在0气调包装下冷藏， 7天和14天。结果表明，肌酸似乎可用于延迟中等颜色稳定的肌肉（例如GM）中的脂质过氧化反应，但这种效果低于在增肥羔羊中添加维生素E所观察到的效果。相反，这两种化合物的肉质和抗胆固醇氧化作用均得到了同样的改善。

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  • 来源
    《Meat Science》 |2012年第4期|p.430-434|共5页
  • 作者

    Lara Moran; Sonia Andres; Raul Bodas; Nuria Prieto; F. Javier Giraldez;

  • 作者单位

    Instituto de Canaderia de Montana (CSIC-Universidad de Le6n), Fined Marzanas, E-24346 Crulleros, Le6n, Spain;

    Instituto de Canaderia de Montana (CSIC-Universidad de Le6n), Fined Marzanas, E-24346 Crulleros, Le6n, Spain;

    Instituto de Canaderia de Montana (CSIC-Universidad de Le6n), Fined Marzanas, E-24346 Crulleros, Le6n, Spain;

    Instituto de Canaderia de Montana (CSIC-Universidad de Le6n), Fined Marzanas, E-24346 Crulleros, Le6n, Spain;

    Instituto de Canaderia de Montana (CSIC-Universidad de Le6n), Fined Marzanas, E-24346 Crulleros, Le6n, Spain;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    antioxidant; texture; protein carbonyl; oxysterol; carnosic acid; rosemary;

    机译：抗氧化剂;质地;羰基蛋白质;氧固醇;肌酸;迷迭香;

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