The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality.
Antioxidant activity
Goji berries
Meat quality
Phenolic content
Rabbit
Redox Index
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
received:
10
08
2019
revised:
20
11
2019
accepted:
20
11
2019
pubmed:
2
12
2019
medline:
24
11
2020
entrez:
2
12
2019
Statut:
ppublish
Résumé
This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.
Identifiants
pubmed: 31786441
pii: S0309-1740(19)30760-0
doi: 10.1016/j.meatsci.2019.108018
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
108018Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.