کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792424 | 1109638 | 2013 | 6 صفحه PDF | دانلود رایگان |
Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5Â weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (PÂ <Â 0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF).
⺠Shelf live of meat samples from lambs being fed flaxseed and quercetin is studied. ⺠Quercetin reduced meat discolouration of longissimus lumborum samples. ⺠Microbiological spoilage was reduced by flaxseed at the doses administered. ⺠Quercetin also showed antimicrobial properties during refrigerated storage of meat.
Journal: Meat Science - Volume 93, Issue 2, February 2013, Pages 207-212