کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791090 | 1554073 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots
ترجمه فارسی عنوان
اثر روغنهای ضروری بر کیفیت گوشت و چربی گاوهای کوچک متولد شده در خوراک دام
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کلمات کلیدی
اثر آنتیاکسیدانی، سالخورده، گوشت گاو، ترکیب اسید چرب، سیستم تمرکز بالا، مواد افزودنی طبیعی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14 days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5 g/day decreased lipid oxidation. The addition of 7.0 g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14 days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5 g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 121, November 2016, Pages 278-284
Journal: Meat Science - Volume 121, November 2016, Pages 278-284
نویسندگان
Dayane Cristina Rivaroli, Ana Guerrero, Maribel Velandia Valero, Fernando Zawadzki, Carlos Emanuel Eiras, Maria del Mar Campo, Carlos Sañudo, André Mendes Jorge, Ivanor Nunes do Prado,