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

Document Type : Research Paper

Authors

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

Abstract

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.

Keywords


  1. Ahmad, R. S., Imran, A. & Hussain, M. B. (2018). Nutritional composition of meat. Meat Science and Nutrition, 61.77.
  2. Andrés, S., Morán, L., Aldai, N., Tejido, M. L., Prieto, N., Bodas, R. & Giráldez, F. J. (2014). Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples. Meat Science, 97(2), 156-163.
  3. (2005). Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Arlington, U.S.A. P: 1094.
  4. Bekhit, L. E. A. J., Morton, D., Bhat, Z. F. & Zequan, X. (2019). Meat colour: Chemistry and measurement systems. In L. Melton, F. Shahidi, P. Varelis (Eds.), Encyclopedia of Food Chemistry. pp. 211-217.
  5. Bessa, R.J., Alves, & S.P. Santos‐Silva, J. (2015). Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat. European Journal of Lipid Science and Technology, 117(9), 1325-1344.
  6. Bezerra, L.S., Barbosa, A.M., Carvalho, G.G.P., Simionato, J.I., Freitas Jr, J.E., Araújo, M.L.G.M.L., Pereira, L., Silva, R.R., Lacerda, E.C.Q. & Carvalho, B.M.A. (2016). Meat quality of lambs fed diets with peanut cake. Meat Science, 121, 88-95.
  7. Biesalski, H.K. (2005). Meat as a component of a healthy diet–are there any risks or benefits if meat is avoided in the diet?. Meat Science, 70(3), 509-524.
  8. Brewer, M.S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive reviews in Food Science and Food Safety, 10(4), 221-247.
  9. Cai, Y., Luo, Q., Sun, M. & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157-2184.
  10. Chikwanha, O.C., Muchenje, V., Nolte, J.E., Dugan, M.E. & Mapiye, C. (2019). Grape pomace (Vitis vinifera cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality. Meat Sciences, 147, 6-12.
  11. Cho, S., Jo, C., Jung, S., Kim, M., Oh, H., Lee, B. & Lee, S. (2010). Effects of dietary quercetin on the feed utilization, blood parameters, and meat quality in Korean native goats. Journal of Animal Science and Technology, 52(4), 297-304.
  12. Cimmino, R., Barone, C.M., Claps, S., Varricchio, E., Rufrano, D., Caroprese, M., Albenzio, M., De Palo, P., Campanile, G. & Neglia, G. (2018). Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids. BMC Veterinary Research, 14(1), 181.
  13. Corzo, A., Schilling, M.W., Loar, R.E., Jackson, V., Kin, S. & Radhakrishnan, V. (2009). The effects of feeding distillers dried grains with solubles on broiler meat quality. Poultry Science, 88(2), 432-439.
  14. Cunha, L.C., Monteiro, M.L.G., Lorenzo, J.M., Munekata, P.E., Muchenje, V., de Carvalho, F.A.L. & Conte-Junior, C.A. (2018). Natural antioxidants in processing and storage stability of sheep and goat meat products. Food Research International, 111, 379-390.
  15. Dabbou, S., Gasco, L., Gai, F., Zoccarato, I., Rotolo, L., Fekih, S.D., Brugiapaglia, A., Helal, A.N. & Peiretti, P.G. (2014). Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition. Animal, 8(9), 1547.
  16. Dabbou, S., Gasco, L., Rotolo, L., Pozzo, L., Tong, J.M., Dong, X.F., Rubiolo, P., Schiavone, A. & Gai, F. (2018). Effects of dietary alfalfa flavonoids on the performance, meat quality and lipid oxidation of growing rabbits. Asian-Australasian Journal of Animal Sciences, 31(2), 270.
  17. Descalzo, A.M. & Sancho, A.M. (2008). A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina. Meat Science, 79(3), 423-436.
  18. El Kashef, R. K., Soliman, A. S., Hassan, H. M. & Abd-Elhak, N. A. (2018). Evaluation of total phenolic content and antioxidant activity of different solvent extract of Egyptian purslane leaves. Current Science Journal, 7(4), 616-623.
  19. Emami, A., Nasri, M.F., Ganjkhanlou, M., Zali, A. & Rashidi, L. (2015). Effects of dietary pomegranate seed pulp on oxidative stability of kid meat. Meat science, 104, 14-19.
  20. Ezekwe, M.O., Nyoka, Q.E., Besong, S.A. & Igbokwe, P.E. (2011). Dietary supplements of freeze-dried purslane leaves lower serum cholesterol in growing pigs. Research Journal of Animal Sciences, 5(3), 27-33.
  21. Fan, X. J., Liu, S. Z., Li, H. H., He, J., Feng, J. T., Zhang, X. & Yan, H. (2019). Effects of Portulaca oleracea extract on lipid oxidation and color of pork meat during refrigerated storage. Meat Sciences, 147, 82-90.
  22. Faustman, C., Sun, Q., Mancini, R. & Suman, S.P. (2010). Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sciences, 86(1), 86-94.
  23. Fruet, A.P.B., Nörnberg, J.L., Calkins, C.R. & De Mello, A. (2019). Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains. Meat Sciences, 154, 119-125.
  24. Gladine, C., Rock, E., Morand, C., Bauchart, D. & Durand, D. (2007). Bioavailability and antioxidant capacity of plant extracts rich in polyphenols, given as a single acute dose, in sheep made highly susceptible to lipoperoxidation. British Journal of Nutrition, 98(4), 691-701.
  25. Golshan-Zoroofi, M., Shahryar, H. A., Chekani-Azar, S. & Ahadi, F. (2013). Effects of diet supplementation with Purslane (Portulaca Oleracea) on Growth Performance of Moghani Lamb. J. Appl. Environ. Journal of Biological Sciences, 3(9), 115-118.
  26. Hildrum, K.I., Solvang, M., Nilsen, B.N., Frøystein, T. & Berg, J. (1999). Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi. Meat Sciences, 52(1), 1-7.
  27. Hukerdi, Y.J., Nasri, M.F., Rashidi, L., Ganjkhanlou, M. & Emami, A. (2019). Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids. Meat Sciences, 153, 2-8.
  28. Imik, H., Urcar, S., Atasever, M.A., Gümüş, R. & Özlü, H. (2018). Effects of the supplementation of lamb rations with oregano essential oil on the antimicrobial and antioxidant metabolism in meat. Turkish Journal of Veterinary and Animal Sciences, 42(6), 581-589.
  29. Immonen, K., Ruusunen, M., Hissa, K. & Puolanne, E. (2000). Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH. Meat Sciences, 55(1), 25-31.
  30. Jiang, H., Wang, Z., Ma, Y., Qu, Y., Lu, X., Guo, H. & Luo, H. (2015). Effect of dietary lycopene supplementation on growth performance, meat quality, fatty acid profile and meat lipid oxidation in lambs in summer conditions. Small Ruminant Research, 131, 99-106.
  31. Karami, M., Alimon, A.R., Sazili, A.Q. & Goh, Y.M. (2010). Meat quality and lipid oxidation of infraspinatus muscle and blood plasma of goats under dietary supplementation of herbal antioxidants. Journal of Animal and Veterinary Advances, 9(22), 2839-2847.
  32. Karre, L., Lopez, K. & Getty, K.J. (2013). Natural antioxidants in meat and poultry products. Meat Sciences, 94(2), 220-227.
  33. King, D.A., Shackelford, S.D., Kalchayanand, N. & Wheeler, T.L. (2012). Sampling and aging effects on beef longissimus color stability measurements. Journal of Animal Science, 90(10), 3596-3605.
  34. Lim, Y. Y. & Quah, E. P. (2007). Antioxidant properties of different cultivars of Portulaca oleracea. Food chemistry, 103(3), 734-740.
  35. Liu, F., Xu, Q., Dai, R. & Ni, Y. (2015). Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties. Acta Scientiarum Polonorum Technologia Alimentaria, 14(1), 37-44.
  36. Liu, W., Ding, H., Erdene, K., Chen, R., Mu, Q. & Ao, C. (2018). Effects of flavonoids from Allium mongolicum regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs. Canadian Journal of Animal Science, 99(1), 15-23..
  37. Luciano, G., Monahan, F.J., Vasta, V., Biondi, L., Lanza, M. & Priolo, A. (2009). Dietary tannins improve lamb meat colour stability. Meat Sciences, 81(1), 120-125.
  38. Luciano, G., Vasta, V., Monahan, F.J., López-Andrés, P., Biondi, L., Lanza, M. & Priolo, A. (2011). Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet. Food Chemistry, 124(3), 1036-1042.
  39. Majdoub-Mathlouthi, L., Saïd, B., Say, A. & Kraiem, K. (2013). Effect of concentrate level and slaughter body weight on growth performances, carcass traits and meat quality of Barbarine lambs fed oat hay based diet. Meat Sciences, 93(3), 557-563.
  40. Makkar, H. P. (2003). Measurement of total phenolics and tannins using Folin-Ciocalteu method. In Quantification of tannins in tree and shrub foliage. Springer Science. 49-51.
  41. Michalczyk, M., Macura, R. & Matuszak, I. (2009). The effect of air‐drying, freeze‐drying and storage on the quality and antioxidant activity of some selected berries. Journal of Food Processing and Preservation, 33(1), 11-21.
  42. Mirdehghan, S.H. & Rahemi, M. (2007). Seasonal changes of mineral nutrients and phenolics in pomegranate (Punica granatum L.) fruit. Scientia Horticulturae, 111(2), 120-127.
  43. Muela, E., Alonso, V., Campo, M.M., Sañudo, C. & Beltrán, J.A. (2014). Antioxidant diet supplementation and lamb quality throughout preservation time. Meat Sciences, 98(2), 289-295.
  44. (2007). National Research Council: Nutrient requirements of small ruminants, sheep, goats, cervids and New York camelids. National Academy of Science, Washington, DC. P: 384.
  45. Nieto, G., Bañón, S. & Garrido, M.D. (2012). Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb. Small Ruminant Research, 105(1-3), 140-147.
  46. North, M.K., Dalle Zotte, A. & Hoffman, L.C. (2019). The use of dietary flavonoids in meat production. A review. Animal Feed Science and Technology, 257, 114291.
  47. Pandjaitan, N., Howard, L.R., Morelock, T. & Gil, M.I. (2005). Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation. Journal of Agricultural and Food Chemistry, 53(22), 8618-8623.
  48. Prior, R. L. & Cao, G. (2000). Antioxidant phytochemicals in fruits and vegetables: diet and health implications. HortScience. 35(4), 588-592.
  49. Ribeiro, C.V.D.M., Oliveira, D.E., Juchem, S.O., Silva, T.M. & Nalério, E.S. (2011). Fatty acid profile of meat and milk from small ruminants: a review. Revista Brasileira de Zootecnia, 40(1), S121-S137.
  50. Ripoll, G., González-Calvo, L., Molino, F., Calvo, J.H. & Joy, M. (2013). Effects of finishing period length with vitamin E supplementation and alfalfa grazing on carcass color and the evolution of meat color and the lipid oxidation of light lambs. Meat Science, 93(4), 906-913.
  51. Rojas, M. C. & Brewer, M. S. (2008). Effect of natural antioxidants on oxidative stability of frozen, vacuum‐packaged beef and pork. Journal of Food quality. 31(2), 173-188.
  52. Safari, H., Mohiti Asli, M. & Mohammadpour, F. (2016). Effect of purslane powder on performance, quality and oxidative stability of meat and some blood metabolites in fattening lambs. Animal Production Research, 5(1), 15-26.
  53. Sallam, K.I., Ishioroshi, M. & Samejima, K. (2004). Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology, 37(8), 849-855.
  54. Scheffler, T.L., Park, S. & Gerrard, D.E. (2011). Lessons to learn about postmortem metabolism using the AMPKγ3R200Q mutation in the pig. Meat Science, 89(3), 244-250.
  55. Serrano, R., Jordán, M.J. & Bañón, S. (2014). Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat. Small Ruminant Research, 116(2-3), 144-152.
  56. Sicari, V., Loizzo, M. R., Tundis, R., Mincione, A. & Pellicano, T. M. (2018). Portulaca oleracea (Purslane) extracts display antioxidant and hypoglycaemic effects. Journal of Applied Botany and Food Quality, 91, 39-46.
  57. Silva, R. & Carvalho, I.S. (2014). In vitro antioxidant activity, phenolic compounds and protective effect against DNA damage provided by leaves, stems and flowers of Portulaca oleracea (Purslane). Natural product communications. 9(1), 45-50.
  58. Simitzis, P.E., Charismiadou, M.A., Goliomytis, M., Charalambous, A., Ntetska, I., Giamouri, E.& Deligeorgis, S.G. (2019). Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets. Journal of the Science of Food and Agriculture, 99(1), 343-349.
  59. Tan, C.Y., Zhong, R.Z., Tan, Z.L., Han, X.F., Tang, S.X., Xiao, W.J., Sun, Z.H. & Wang, M. (2011). Dietary inclusion of tea catechins changes fatty acid composition of muscle in goats. Lipids, 46(3), 239-247.
  60. Uddin, M., Juraimi, A. S., Hossain, M. S., Un, A., Ali, M. & Rahman, M. M. (2014). Purslane weed (Portulaca oleracea): a prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes. Scientific World Journal. 2014: 1-6.
  61. Van Soest, P.V., Robertson, J.B. & Lewis, B.A. (1991). Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, 74(10), 3583-3597.
  62. Xiu, F., Li, X., Zhang, W., He, F., Ying, X. & Stien, D. (2019). A new alkaloid from Portulaca oleracea and its antiacetylcholinesterase activity. Natural Product Research, 33(18), 2583-2590.
  63. Yakan, A., Ates, C.T., Alasahan, S., Odabasioglu, F., Unal, N., Ozturk, O.H., Gungor, O.F. & Ozbeyaz, C. (2016). Damascus kids’ slaughter, carcass and meat quality traits in different production systems using antioxidant supplementation. Small Ruminant Research, 136, 43-53.
  64. Yang, X., Zhang, W., Ying, X. & Stien, D. (2018). New flavonoids from Portulaca oleracea and their activities. Fitoterapia, 127, 257-262.
  65. Yarali, E., Yilmaz, O., Cemal, I., Karaca, O. & Taskin, T. (2014). Meat quality characteristics in Kıvırcık lambs. Turkish Journal of Veterinary and Animal Sciences, 38(4), 452-458.
  66. Zhang, X., Lu, P., Xue, W., Wu, D., Wen, C., Ding, L. & Zhou, Y. (2016). Effect of Ginkgo biloba Leaf Powder on Growth Performance, Meat Quality and Antioxidant Activity of Muscle in Growing-Finishing Pigs. Pakistan Journal of Zoology, 48(5), 1555-1561.