Iranian Journal of animal Science

Iranian Journal of animal Science

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

Document Type : Research Paper

Authors
Sadegh Mayahi 1
Kamal Shojaeian 2
Morteza Chaji 3
Ghasem Jalilvand 2
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
10.22059/ijas.2021.310436.653802
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
Antioxidant properties
Flavonoids
Meat color
Phenolic compounds
Portulaca oleracea
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Iranian Journal of animal Science
Volume 52, Issue 2
Summer 2021
Pages 79-90

  • Receive Date 24 September 2020
  • Revise Date 27 March 2021
  • Accept Date 18 April 2021