The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality.
Articolo
Data di Pubblicazione:
2020
Citazione:
The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality / L. Menchetti, G. Brecchia, R. Branciari, O. Barbato, B. Fioretti, M. Codini, E. Bellezza, M. Trabalza-Marinucci, D. Miraglia. - In: MEAT SCIENCE. - ISSN 0309-1740. - 161(2020 Mar). [10.1016/j.meatsci.2019.108018]
Abstract:
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.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Antioxidant activity, Goji berries, Meat quality, Phenolic content, Rabbit, Redox Index
Elenco autori:
L. Menchetti, G. Brecchia, R. Branciari, O. Barbato, B. Fioretti, M. Codini, E. Bellezza, M. Trabalza-Marinucci, D. Miraglia
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