BACKGROUND: Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS: The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey. CONCLUSION: Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat.

Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae / R. Rossi, S. Ratti, G. Pastorelli, F. Maghin, G. Martemucci, D. Casamassima, A.G. D'Alessandro, C. Corino. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 97:14(2017 Nov), pp. 4690-4696.

Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae

R. Rossi
Primo
;
S. Ratti
Secondo
;
G. Pastorelli;F. Maghin;C. Corino
Ultimo
2017

Abstract

BACKGROUND: Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS: The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey. CONCLUSION: Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat.
Antioxidant; Equidae; Meat quality; Nutrition; Plant extract; Sensory parameters; Biotechnology; Food Science; Agronomy and Crop Science; Nutrition and Dietetics
Settore AGR/18 - Nutrizione e Alimentazione Animale
nov-2017
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/501781
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