کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503216 | 1554058 | 2018 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat
ترجمه فارسی عنوان
باقی مانده تقطیر رزماری باعث کاهش اکسیداسیون چربی، افزایش محتوای آلفا توکوفرول و بهبود اسید چرب گوشت گوسفند
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600 g of hay, which was substituted by 600 g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600 g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher α- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 136, February 2018, Pages 23-29
Journal: Meat Science - Volume 136, February 2018, Pages 23-29
نویسندگان
Y. Yagoubi, M. Joy, G. Ripoll, M. Mahouachi, J.R. BertolÃn, N. Atti,