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Effect of dried mao pomace (DMP) and lactic acid bacteria (LAB) on meat lipid oxidation and meat quality in goats with post-mortem aging time
Bureenok, S1, Saenmahayak, B2, Vasupen, K3, Yuangklang, C4.
Sixteen male goats were divided into four groups and individually penned for 80 days. Over
this period, each group was fed untreated silage (CO), dried mao pomace-treated silage (DMP),
lactic acid bacteria-treated silage (LAB) or DMP plus LAB silage (DMP+LAB). After being
fed for 80 days, the goats were slaughtered and the Longissimus lumborum (LL) muscle was
sampled. The goats fed with LAB-treated silage had higher carcass dressing (%) than the other
diets. The TBARS values were lower in meat from all of the goats fed treated silage compared
to those fed untreated silage at 5 days of aging. Higher H* values were observed in meat from
untreated silage-fed animals compared to meat from the goats receiving other treatments. We
conclude that under conditions that promote oxidative stress in meat, DMP and LAB-treated
silage can improve the oxidative stability of meat compared to untreated silage.
Affiliation:
- Rajamangala University of Technology Isan, Thailand
- Rajamangala University of Technology Isan, Thailand
- Rajamangala University of Technology Isan, Thailand
- Rajamangala University of Technology Isan, Thailand
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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