Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle.
anthocyanin extracted residue
beef
fatty acid profile
meat oxidation
shelf life
Journal
Animals : an open access journal from MDPI
ISSN: 2076-2615
Titre abrégé: Animals (Basel)
Pays: Switzerland
ID NLM: 101635614
Informations de publication
Date de publication:
28 Jan 2021
28 Jan 2021
Historique:
received:
04
01
2021
revised:
24
01
2021
accepted:
25
01
2021
entrez:
2
2
2021
pubmed:
3
2
2021
medline:
3
2
2021
Statut:
epublish
Résumé
This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the
Identifiants
pubmed: 33525410
pii: ani11020322
doi: 10.3390/ani11020322
pmc: PMC7912704
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Royal Golden Jubilee (RGJ) Ph.D. Programme
ID : PHD/0194/2556
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