Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

• Published in: Meat science Vol. 88; no. 1; pp. 102 - 108
• Main Authors: Karami, M., Alimon, A.R., Sazili, A.Q., Goh, Y.M., Ivan, M.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.05.2011; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Andrographis - chemistry; Andrographis paniculata; Animal Feed; Animal Nutritional Physiological Phenomena; Animals; Antioxidants; Antioxidants - administration & dosage; Biological and medical sciences; Curcuma - chemistry; Diet - veterinary; Dietary Supplements; Fatty Acids - metabolism; Food industries; Fundamental and applied biological sciences. Psychology; Goat meat quality; Goats; Lipid Metabolism; Male; Meat - analysis; Meat and meat product industries; Muscle, Skeletal - metabolism; Palm Oil; Pigmentation; Plant Oils - administration & dosage; Thiobarbituric Acid Reactive Substances - metabolism; Turmeric; Vitamin E; Vitamin E - administration & dosage; Antioxidants; Turmeric; Andrographis paniculata; Vitamin E; Goat meat quality; Meat product; Lipids; Antioxidant; Fatty acids; Goat meat; Quality; Muscle; Oxidation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.12.009

Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100 days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14 days in a chiller (4 °C). The drip loss of the LD muscle increased ( P < 0.05) with aging time. Meat tenderness was improved ( p < 0.05) at 14 days aging. All antioxidant supplements improved ( P < 0.05) colour of the meat. The TBARS value increased ( P < 0.05) at 7 days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon.