期刊
MEAT SCIENCE
卷 164, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108092
关键词
Oil supplementation; Cistus ladanifer L.; Lamb meat; Antioxidant capacity; Lipid oxidation; alpha-Tocopherol
资金
- FCT - Foundation for Science and Technology [PTDC/CVT/103934/2008]
- Alentejo2020 program, through of the European Fund for Regional Development (ERDF) [ALT20-03-0145-FEDER-000023]
- national funds through FCT [UIDB/05183/2020, UIDP/CVT/00276/2020]
- FCT [SFRH/BD/68773/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/68773/2010, PTDC/CVT/103934/2008] Funding Source: FCT
The aim of this study was to evaluate the effect of the dietary inclusion of Cistus ladanifer L. and vegetable oils on intramuscular fat composition, muscle antioxidant status and lipid oxidative stability, and explore the mechanism by which dietary Cistus ladanifer limits the lipid oxidation. Lambs were assigned 9 diets, corresponding to 3 levels of Cistus ladanifer (50, 100 and 200 g/kg DM) and 3 levels of oil (0, 40 and 80 g/kg DM). Oil supplementation increased highly peroxidizable fatty acid content and the peroxidizability index (P < .05). Muscle phenolic content, reducing ability and radical scavenging ability were not affected by Cistus ladanifer (P > .05). The highest level of Cistus ladanifer enhanced muscle resistance to lipid oxidation (P = .006) and increased alpha-tocopherol content (P = .005), reducing meat lipid oxidation over 7 days of storage (P < .001). Results showed that Cistus ladanifer has a protective effect against lipid oxidation through increasing alpha-tocopherol concentration in the muscle.
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