کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451117 | 1109672 | 2010 | 7 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality](/preview/png/2451117.png)
The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent lamb meat quality was studied. Thirty-six Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R1) and 20% (R2) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh lamb meat packed in MAP (70% O2:30% CO2) were analyzed on days 0, 7, 14 and 21. In general, R1 and R2 had higher a* values, better scores for meat and fat colour (P < 0.05) and lower TBARS and rancid odour (P < 0.05), than the control samples. The total viable count was lower in meat DRL. No statistically significant differences were detected between the two treatments (10–20% DRL).
Journal: Meat Science - Volume 84, Issue 1, January 2010, Pages 23–29