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ترکیب شیمیایی، ویژگی‌های کیفی و پایداری اکسیداتیو گوشت بره‌های تغذیه شده با سطوح مختلف ‏گیاه دارویی خرفه

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری،‎ ‎گروه‎ ‎علوم‎ ‎دامی،‎ ‎دانشکده‎ ‎کشاورزی،‎ ‎دانشگاه‎ ‎زابل، زابل، ایران

2 دانشیار،‎ ‎گروه علوم دامی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

3 استاد، گروه‎ ‎علوم‎ ‎دامی،‎ ‎دانشکده علوم‎ ‎دامی و صنایع غذایی،‎ ‎دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، اهواز-ملاثانی، ‏ایران

4 دانشیار،‎ ‎گروه‎ ‎علوم‎ ‎دامی،‎ ‎دانشکده‎ ‎کشاورزی،‎ ‎دانشگاه‎ ‎زابل، زابل، ایران ‏

10.22059/ijas.2021.310436.653802

چکیده

هدف این پژوهش مطالعه آثار استفاده از گیاه خرفه به عنوان یک منبع آنتی‌اکسیدان گیاهی بر ویژگی‌های لاشه، کیفیت و پایداری اکسیداتیو گوشت در بره‌های پرواری نژاد عربی بود. تعداد 21 راس بره نر با میانگین وزن 5/1±۲۴ کیلوگرم و سن تقریبی 15±150 روز با یکی از تیمارهای آزمایشی شامل جیره پایه (شاهد)، جیره حاوی 5/7 درصد و جیره حاوی 15 درصد گیاه خرفه، به مدت 84 روز تغذیه شدند. ویژگی‌های کیفی گوشت شامل pH، ترکیبات شیمیایی، کیفیت رنگ و پایداری اکسیداتیو در ماهیچه راسته اندازه‌گیری شد. اکسیداسیون لیپید گوشت، پس از 1، 7 و 30 روز ذخیره‌سازی در محیط یخچال، با استفاده از اسید تیوباربیتوریک (TBARS) تعیین شد. زاویه رنگ یا هیو (Hue) و اشباع شدگی آن یا کروما (Chroma) در تیمارهای حاوی خرفه نسبت به تیمار شاهد پایین‌تر بود (05/0>P). شاخص روشنایی (L) در جیره‌های حاوی خرفه بالاترین مقدار بود (05/0>P). بالاترین غلظت خاکستر و کمترین رطوبت گوشت در تیمار 15 درصد خرفه مشاهده شد (05/0P <). مقدار pH گوشت در تیمار شاهد، یک ساعت پس از کشتار کم‌تر از سایر تیمارها بود (05/0P <)، اما در ساعت ۲۴ تفاوتی نداشتند. در هر دو گروه تیماری، تغذیه بره‌ها با خرفه نسبت به شاهد باعث کاهش معنی‌دار غلظت مالون دی‌آلدئید گوشت بره‌ها شد (05/0P <). نتایج نشان داد که تغذیه گیاه خرفه با بهبود ویژ‌گی‌هایی نظیر رنگ و افزایش میزان پایداری اکسیداتیو گوشت، باعث بهبود کیفیت آن شده که شاید بتواند منجر به افزایش ارزش غذایی آن از نظر سلامتی انسان شود. 

کلیدواژه‌ها


عنوان مقاله [English]

Chemical composition, quality characteristics and oxidative stability of lamb meat ‎fed with different levels of portulaca oleracea

نویسندگان [English]

  • Sadegh Mayahi 1
  • Kamal Shojaeian 2
  • Morteza Chaji 3
  • Ghasem Jalilvand 4
1 Ph.D. Candidate, Department of Animal Sciences, Faculty of Agriculture, University of Zabol, Zabol, Iran
2 Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran
3 Professor, Department of Animal Science, Faculty of Animal Science and Feed Technology, Agricultural Sciences and Natural ‎Resources University of Khuzestan, Mollasani-Ahvaz, Iran
4 Associate Professor, Department of Animal Science, Faculty of Agriculture, University of Zabol, Zabol, Iran
چکیده [English]

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.

کلیدواژه‌ها [English]

  • antioxidant properties
  • flavonoids
  • meat color
  • phenolic compounds
  • Portulaca oleracea
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