پردیس کشاورزی و منابع طبیعی دانشگاه تهران Iranian Journal of animal Science 2008-4773 52 2 2021 08 23 Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea 79 90 83732 10.22059/ijas.2021.310436.653802 FA Sadegh Mayahi Ph.D. Candidate, Department of Animal Sciences, Faculty of Agriculture, University of Zabol, Zabol, Iran Kamal Shojaeian Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran 0009-0008-6640-0134 Morteza Chaji Professor, Department of Animal Science, Faculty of Animal Science and Feed Technology, Agricultural Sciences and Natural ‎Resources University of Khuzestan, Mollasani-Ahvaz, Iran 0000-0002-9336-4094 Ghasem Jalilvand Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran Journal Article 2020 09 24 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. 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.

https://ijas.ut.ac.ir/article_83732_b38a6368684fa123889595bbee41a4fe.pdf