| Literature DB >> 31786441 |
Laura Menchetti1, Gabriele Brecchia2, Raffaella Branciari1, Olimpia Barbato1, Bernard Fioretti3, Michela Codini4, Enrico Bellezza1, Massimo Trabalza-Marinucci1, Dino Miraglia1.
Abstract
This study evaluated the effect of different dietary concentrations of Goji berries (GB) on the meat quality of rabbit. At weaning, 60 New Zealand male rabbits were assigned to three groups and fed with a commercial standard diet (C), C supplemented with 1% (LG) or 3% Goji berries (HG) until slaughter. Supplementation did not affect colour, water holding capacity, and tenderness but regression analyses showed linear relationships between pH (P < .05), Thiobarbituric Acid Reactive Substances (TBARS; P < .001), Oxygen Radical Absorbance Capacity (ORAC; P < .001), Redox Index (RI; P < .001), and phenolic content (P < .001) of Longissimus thoracis et lumborum muscle and the rate of GB in the feed. However, by pairwise comparisons emerged that acidification (pH: P < .05), antioxidant/oxidant status (TBARS, ORAC, RI; P < .001), and phenolic content (P < .01) of muscle significantly improved only in HG compared with C group. Then, a dose-dependent relation was found but only the higher dose of GB guaranteed an increase in protection against oxidative phenomena of meat.Entities:
Keywords: Antioxidant activity; Goji berries; Meat quality; Phenolic content; Rabbit; Redox Index
Mesh：
Year: 2019 PMID： 31786441 DOI： 10.1016/j.meatsci.2019.108018
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209