کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450043 1109615 2013 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs
چکیده انگلیسی

Indoor-kept concentrate-fed light lambs (n = 54) were supplemented with 500 mg of dl-α-tocopheryl acetate/kg concentrate for 0, 10, 20 and 30 d before slaughtering at 22–24 kg BW. Simultaneously, 8 lambs with their dams were alfalfa-grazed and the lambs were slaughtered at the same weight. The age at slaughter and carcass characteristics were more affected by grazing than by supplementation with α-tocopherol. The grazing lambs had similar α-tocopherol levels to the lambs fed concentrate with dl-α-tocopheryl acetate for 10 days before slaughter. The length of the feeding period affected the evolution of the color, delaying the blooming and discoloration of the meat. Feeding lambs α-tocopherol enriched concentrate during the last 10 days of life or grazing them on alfalfa drastically diminished the lipid oxidation of the meat. Alfalfa grazing is a feasible alternative to increase light lamb meat shelf life without using additives.


► Finishing period length did not affect to carcass characteristics and muscle pH.
► A finishing period of 10 d achieved similar α-tocopherol content than grazing lambs.
► Alfalfa grazing delayed lipid oxidation and metmyoglobin formation.
► The finishing period of 10 d diminished significantly lipid and pigments oxidation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 93, Issue 4, April 2013, Pages 906–913
نویسندگان
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