期刊
FOOD RESEARCH INTERNATIONAL
卷 108, 期 -, 页码 42-47出版社
ELSEVIER
DOI: 10.1016/j.foodres.2018.03.030
关键词
Antioxidant; Colour; Growth rate; Muscle fibre; Peroxidation; Polyphenol; Rumen fermentation; Texture
资金
- CSIC (Proyecto Intramural Especial) [201540E084]
- 'Doc-INIA' subprogramme
- Junta de Castilla y Leon
- European Social Fund
Thirty male merino lambs were fed with a pelleted total mixed ration (TMR) alone or supplemented with hop (Humulus lupulus L.) cones at two different doses (1.5 and 3.0 g hop cones/kg pelleted TMR, respectively), to study the effects of this dietary source of antioxidants on animal performance, ruminal parameters and meat quality attributes. The results showed that dietary supplementation with hop cones decreased lambs' growth rate (P < 0.05) due to a shift in ruminal fermentation, towards a more acetic and less propionic acid production (P < 0.05). These changes in animal growth rate might have promoted microstructural modifications in the quantity and size of muscle fibres, thereby inducing the differences observed in meat chemical composition, colour and texture (P < 0.05), regardless of the lack of differences in meat antioxidant status (P > 0.10).
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