Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time.
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 longiss...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23851/1/Effects%20of%20dietary%20antioxidants%20on%20the%20quality.pdf |
| _version_ | 1825925446604161024 |
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| author | Karami, Morteza Alimon, Abdul Razak Sazili, Awis Qurni Goh, Yong Meng Ivan, Michael |
| author_facet | Karami, Morteza Alimon, Abdul Razak Sazili, Awis Qurni Goh, Yong Meng Ivan, Michael |
| author_sort | Karami, Morteza |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:58:07Z |
| format | Article |
| id | upm.eprints-23851 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:58:07Z |
| publishDate | 2011 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-238512015-09-22T00:34:13Z http://psasir.upm.edu.my/id/eprint/23851/ Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. Karami, Morteza Alimon, Abdul Razak Sazili, Awis Qurni Goh, Yong Meng Ivan, Michael 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. Elsevier 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23851/1/Effects%20of%20dietary%20antioxidants%20on%20the%20quality.pdf Karami, Morteza and Alimon, Abdul Razak and Sazili, Awis Qurni and Goh, Yong Meng and Ivan, Michael (2011) Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. Meat Science, 88 (1). pp. 102-108. ISSN 0309-1740 http://www.elsevier.com/ 10.1016/j.meatsci.2010.12.009 English |
| spellingShingle | Karami, Morteza Alimon, Abdul Razak Sazili, Awis Qurni Goh, Yong Meng Ivan, Michael Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title | Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title_full | Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title_fullStr | Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title_full_unstemmed | Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title_short | Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. |
| title_sort | effects of dietary antioxidants on the quality fatty acid profile and lipid oxidation of longissimus muscle in kacang goat with aging time |
| url | http://psasir.upm.edu.my/id/eprint/23851/1/Effects%20of%20dietary%20antioxidants%20on%20the%20quality.pdf |
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