长期膳食补充剂与植物提取物对肉的特性以及猪肉的氧化稳定性的影响.pptVIP

王修启研究员课题组 王修启研究员课题组 Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork Raffaella Rossi a，*, Grazia Pastorelli a, Susanna Cannata a, Siria Tavaniello b, Giuseppe Maiorano b, Carlo Corino a aUniversità degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy bUniversity of Molise, Department of Agricultural, Environmental and Food Sciences, Via F. De Sanctis snc, 86100 Campobasso, Italy Reporter：Fan Zhang 2017-10-6 Meat Science IF(2013)=3.126 * Contents Introduction Materials and methods Results and Discussion Conclusion Gains Useful sentence * Lipid oxidation is a major deteriorative phenomenon that negatively affects flavor, color and nutritional value of meat and is responsible to the potential formation of toxic compounds. The trend is to decrease the use of synthetic antioxidants due to consumer concerns over safety and toxicity. Therefore, the search for natural additives, especially from plants, has increased in recent years. * Introduction Previous studies showed that dietary supplementation with plant extracts of Verbenaceae (PE), improved the plasma oxidative status in weaning piglets and had greater antioxidant power compared to a water soluble analog of vitamin E. On this basis the PE containing verbascoside could be used as a dietary supplement in association and/or partial replacement synthetic vitamin E in animal feeding. * The objective of the present study was to assess the effectiveness of long term supplementation of porcine diets with PE on carcass charac-teristics, meat quality parameters, oxidative stability and sensorial properties of Longissimus dorsi (LD) muscle. The influence of dietary PE on collagen characteristics and vitamin E content of LD muscle was also determined. * Materials and Methods Forty Dalland pigs, half barrows and half females, of average live weight (LW) 7 ± 0.4 kg. Verbasc