TY - JOUR ID - 83732 TI - Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea JO - Iranian Journal of animal Science JA - IJAS LA - en SN - 2008-4773 AU - Mayahi, Sadegh AU - Shojaeian, Kamal AU - Chaji, Morteza AU - Jalilvand, Ghasem AD - Ph.D. Candidate, Department of Animal Sciences, Faculty of Agriculture, University of Zabol, Zabol, Iran AD - Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran AD - Professor, Department of Animal Science, Faculty of Animal Science and Feed Technology, Agricultural Sciences and Natural ‎Resources University of Khuzestan, Mollasani-Ahvaz, Iran Y1 - 2021 PY - 2021 VL - 52 IS - 2 SP - 79 EP - 90 KW - antioxidant properties KW - flavonoids KW - meat color KW - phenolic compounds KW - Portulaca oleracea DO - 10.22059/ijas.2021.310436.653802 N2 - The aim of this study was to investigate the effect of using portulaca oleracea as a source of plant antioxidants for feeding fattening male lambs, on carcass traits, meat quality, and oxidative stability. Twenty-one male lambs with an average weight of 24±1.5 kg and 150±15 days old were fed with one of the experimental rations included a diet without portulaca oleracea as control, a diet containing 7.5%, and a diet containing 15% portulaca oleracea, for 84 days. The muscle (Longissimus dorsi) samplewas used to determine pH, chemical composition, colorimetric properties, and oxidative stability of meat. Meat lipid oxidation was determined after 1, 7, and 30 days of refrigerated storage using thiobarbituric acid (TBARS). The use of portulaca oleracea in diets improved meat color characteristics such as L, chroma, and Hue. The highest ash concentration and the lowest meat moisture were observed in the treatment of 15% portulaca oleracea (P<0.05). Meat pH was the lowest in the first hour after slaughter but did not differ at 24 h. Compared to the control, in both treatment groups feeding the lambs with portulaca significantly reduced the concentration of Malondialdehyde in the meat of the lambs and increased the meat oxidative stability (P<0.05). The results of this experiment showed that feeding portulaca oleracea by improving properties such as color and increasing the meat oxidative stability improves meat quality, which may have lead to an increase in its nutritional value in terms of human health. UR - https://ijas.ut.ac.ir/article_83732.html L1 - https://ijas.ut.ac.ir/article_83732_a3ebecf28e212b5a3d7f989a34029d2f.pdf ER -