Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep

The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 400...

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Veröffentlicht in:	Meat science 2015-07, Vol.105, p.38-45
Hauptverfasser:	Zhang, Yuwei, Luo, Hailing, Liu, Kun, Jia, Huina, Chen, Yong, Wang, Zhenzhen
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging time Animals Animals, Inbred Strains Antioxidant activity Antioxidants - administration & dosage Antioxidants - analysis Antioxidants - chemistry China Diet - veterinary Flavonoid Flavonoids - administration & dosage Flavonoids - analysis Flavonoids - chemistry Food Preservation Food Storage Glutathione - agonists Glutathione - analysis Glutathione - metabolism Glycyrrhiza uralensis - chemistry Lipid Peroxidation Liquorice extract Male Meat - analysis Muscle, Skeletal - chemistry Muscle, Skeletal - growth & development Muscle, Skeletal - metabolism Plant Extracts - administration & dosage Plant Extracts - chemistry Plant Roots - chemistry Reactive Oxygen Species - analysis Reactive Oxygen Species - antagonists & inhibitors Reactive Oxygen Species - metabolism Refrigeration Sheep Sheep, Domestic - growth & development Sheep, Domestic - physiology Thiobarbituric Acid Reactive Substances - analysis Thiobarbituric Acid Reactive Substances - chemistry Thiobarbituric Acid Reactive Substances - metabolism Vitamin E - agonists Vitamin E - analysis Vitamin E - metabolism
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Zusammenfassung:	The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000mg/kg feed. After 120days, the longissimus thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8days at 4°C. The results revealed that LE scavenged free radical in a dose–response manner in vitro. Supplementation with LE in animal diet increased (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2015.03.002