Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae
BACKGROUND Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS The effect of dietary plant ext...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2017-11, Vol.97 (14), p.4690-4696 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Rossi, Raffaella Ratti, Sabrina Pastorelli, Grazia Maghin, Federica Martemucci, Giovanni Casamassima, Donato D'Alessandro, Angela Gabriella Corino, Carlo |
| description | BACKGROUND
Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited.
RESULTS
The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey.
CONCLUSION
Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8334 |
| format | Article |
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Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited.
RESULTS
The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey.
CONCLUSION
Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8334</identifier><identifier>PMID: 28349536</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Animals ; antioxidant ; Antioxidants ; Antioxidants - administration & dosage ; Cold storage ; Color ; Diet ; Diet - veterinary ; Dietary Supplements ; Equidae ; Fish oils ; Food Quality ; Glucosides - administration & dosage ; Horses ; Hydrogen-Ion Concentration ; Meat ; Meat - analysis ; Meat quality ; Muscle, Skeletal - chemistry ; Muscle, Skeletal - drug effects ; nutrition ; Oxidation ; Oxidation-Reduction ; pH effects ; Phenols - administration & dosage ; plant extract ; Plant extracts ; Plant Extracts - administration & dosage ; Sensation - drug effects ; sensory parameters ; Sensory properties ; Stability ; Taste - drug effects</subject><ispartof>Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4690-4696</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3884-843d8c4e3e0da27b5016a13598225d1982986bef0758419b3e1000120165622e3</citedby><cites>FETCH-LOGICAL-c3884-843d8c4e3e0da27b5016a13598225d1982986bef0758419b3e1000120165622e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8334$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8334$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28349536$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rossi, Raffaella</creatorcontrib><creatorcontrib>Ratti, Sabrina</creatorcontrib><creatorcontrib>Pastorelli, Grazia</creatorcontrib><creatorcontrib>Maghin, Federica</creatorcontrib><creatorcontrib>Martemucci, Giovanni</creatorcontrib><creatorcontrib>Casamassima, Donato</creatorcontrib><creatorcontrib>D'Alessandro, Angela Gabriella</creatorcontrib><creatorcontrib>Corino, Carlo</creatorcontrib><title>Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited.
RESULTS
The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey.
CONCLUSION
Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry</description><subject>Animals</subject><subject>antioxidant</subject><subject>Antioxidants</subject><subject>Antioxidants - administration & dosage</subject><subject>Cold storage</subject><subject>Color</subject><subject>Diet</subject><subject>Diet - veterinary</subject><subject>Dietary Supplements</subject><subject>Equidae</subject><subject>Fish oils</subject><subject>Food Quality</subject><subject>Glucosides - administration & dosage</subject><subject>Horses</subject><subject>Hydrogen-Ion Concentration</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>Meat quality</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscle, Skeletal - drug effects</subject><subject>nutrition</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>pH effects</subject><subject>Phenols - administration & dosage</subject><subject>plant extract</subject><subject>Plant extracts</subject><subject>Plant Extracts - administration & dosage</subject><subject>Sensation - drug effects</subject><subject>sensory parameters</subject><subject>Sensory properties</subject><subject>Stability</subject><subject>Taste - drug effects</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kMtKAzEUQIMotlYX_oAE3Ohi2jzmkSxLaX1QcKGuXIR05gamzKNNMmj_3kxbXQiu7uKeHHIPQteUjCkhbLJ2Ro8F5_EJGlIis4gQSk7RMOxYlNCYDdCFc2tCiJRpeo4GTPBYJjwdoo-5MZB73BpclOC13eFNpRuP4ctb3S8aXIP2eNvpqvQ7rJsCO2hc25Pa6ho8WNe_32PGtjWeb7uy0HCJzoyuHFwd5wi9L-Zvs8do-fLwNJsuo5wLEUci5oXIY-BACs2yVUJoqilPpGAsKWgYUqQrMCRLREzlikM4mlAWsCRlDPgI3R28G9tuO3Be1aXLoQp3QNs5RYWgWRaMaUBv_6DrtrNN-J2iMpSigkseqPsDldvWOQtGbWxZhzaKEtUXV31x1RcP7M3R2K1qKH7Jn8QBmByAz7KC3f8m9fy6mO6V3wV2iHk</recordid><startdate>201711</startdate><enddate>201711</enddate><creator>Rossi, Raffaella</creator><creator>Ratti, Sabrina</creator><creator>Pastorelli, Grazia</creator><creator>Maghin, Federica</creator><creator>Martemucci, Giovanni</creator><creator>Casamassima, Donato</creator><creator>D'Alessandro, Angela Gabriella</creator><creator>Corino, Carlo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201711</creationdate><title>Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae</title><author>Rossi, Raffaella ; Ratti, Sabrina ; Pastorelli, Grazia ; Maghin, Federica ; Martemucci, Giovanni ; Casamassima, Donato ; D'Alessandro, Angela Gabriella ; Corino, Carlo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3884-843d8c4e3e0da27b5016a13598225d1982986bef0758419b3e1000120165622e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Animals</topic><topic>antioxidant</topic><topic>Antioxidants</topic><topic>Antioxidants - administration & dosage</topic><topic>Cold storage</topic><topic>Color</topic><topic>Diet</topic><topic>Diet - veterinary</topic><topic>Dietary Supplements</topic><topic>Equidae</topic><topic>Fish oils</topic><topic>Food Quality</topic><topic>Glucosides - administration & dosage</topic><topic>Horses</topic><topic>Hydrogen-Ion Concentration</topic><topic>Meat</topic><topic>Meat - analysis</topic><topic>Meat quality</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscle, Skeletal - drug effects</topic><topic>nutrition</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>pH effects</topic><topic>Phenols - administration & dosage</topic><topic>plant extract</topic><topic>Plant extracts</topic><topic>Plant Extracts - administration & dosage</topic><topic>Sensation - drug effects</topic><topic>sensory parameters</topic><topic>Sensory properties</topic><topic>Stability</topic><topic>Taste - drug effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rossi, Raffaella</creatorcontrib><creatorcontrib>Ratti, Sabrina</creatorcontrib><creatorcontrib>Pastorelli, Grazia</creatorcontrib><creatorcontrib>Maghin, Federica</creatorcontrib><creatorcontrib>Martemucci, Giovanni</creatorcontrib><creatorcontrib>Casamassima, Donato</creatorcontrib><creatorcontrib>D'Alessandro, Angela Gabriella</creatorcontrib><creatorcontrib>Corino, Carlo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rossi, Raffaella</au><au>Ratti, Sabrina</au><au>Pastorelli, Grazia</au><au>Maghin, Federica</au><au>Martemucci, Giovanni</au><au>Casamassima, Donato</au><au>D'Alessandro, Angela Gabriella</au><au>Corino, Carlo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-11</date><risdate>2017</risdate><volume>97</volume><issue>14</issue><spage>4690</spage><epage>4696</epage><pages>4690-4696</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited.
RESULTS
The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey.
CONCLUSION
Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28349536</pmid><doi>10.1002/jsfa.8334</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| source | Wiley-Blackwell Journals; MEDLINE |
| subjects | Animals antioxidant Antioxidants Antioxidants - administration & dosage Cold storage Color Diet Diet - veterinary Dietary Supplements Equidae Fish oils Food Quality Glucosides - administration & dosage Horses Hydrogen-Ion Concentration Meat Meat - analysis Meat quality Muscle, Skeletal - chemistry Muscle, Skeletal - drug effects nutrition Oxidation Oxidation-Reduction pH effects Phenols - administration & dosage plant extract Plant extracts Plant Extracts - administration & dosage Sensation - drug effects sensory parameters Sensory properties Stability Taste - drug effects |
| title | Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae |
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