Effects of Sasa borealis silage on proximate
composition, amino acid and fatty acid contents, and antioxidant activity in
fresh meat of Korean native goat fed with total mixed ration
Young-Jin Choi, S. Chung, Na Yeon Kim, M. Oh, S. Jang, Young-Sik Yun, S. Moon
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引用次数: 0
Abstract
Jeju Sasa borealis (S. borealis) is indigenous
to the Halla Mountain area of Jeju Island, Republic of Korea. However, its
dominance has retarded the development of other plant species and lowered
biodiversity in this region. The aim of this study was to determine whether
S. borealis silage (SS) supplementation affects the
chemical composition and antioxidant activity in the fresh meat of Korean native
goats (Capra hircus coreanae). The experiment was conducted on
12 Korean native goats at the finisher stage. The feeding groups were the
Control (total mixed ration, TMR) and the Treatment (80% TMR + 20%
SS). The animals were adapted for two weeks and then subjected to a six-month
breeding experiment. Meat samples were excised from the neck, loin, rib, front
leg, and hind leg of the slaughtered animals. The meat derived from the
treatment group contained more taurine and anserine than that derived from the
control group. Both groups did not significantly differ in terms of
ω-6/ω-3 fatty acid ratio.
The loin and front leg of the treatment group contained significantly higher
vitamin E levels than those of the control group. DPPH, ABTS, and FRAP analyses
disclosed that the loin and front leg had significantly higher antioxidant
activity (p⟨0.05) than the other parts. Moreover, the loin and front leg
cuts of the treatment group had higher antioxidant activity than those of the
control group. The present study demonstrated that S. borealis
supplementation could effectively improve Korean native goat meat quality.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.