Rossi Raffaella, Ratti Sabrina, Pastorelli Grazia, Maghin Federica, Martemucci Giovanni, Casamassima Donato, D'Alessandro Angela Gabriella, Corino Carlo
Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
Dipartimento di Scienze Agro-Ambientali e Territoriali, Università degli Studi di Bari, Bari, Italy.
J Sci Food Agric. 2017 Nov;97(14):4690-4696. doi: 10.1002/jsfa.8334. Epub 2017 May 5.
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.
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.
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.
像过江藤属植物这样的植物提取物已被证实具有抗氧化特性。最近的研究表明，在饮食中添加植物提取物能够改善肉质参数。关于马科动物肉质的研究有限。
研究了含有毛蕊花糖苷的饮食植物提取物（PE）对马科动物腰大肌（LL）肌肉的肉质、氧化稳定性和感官参数的影响。饮食处理对驴和马的肌肉pH值、颜色指标和化学参数均无影响（P>0.05）。饮食PE改善了（P<0.01）冷藏储存期间驴肌肉的氧化稳定性。饮食PE对驴和马的LL肌肉的感官特性均有积极影响（P<0.05）。特别是，喂食PE的动物的LL肌肉的颜色、味道和质地得到了改善。马的LL肌肉的氧化稳定性低于驴（P<0.05）。
含有毛蕊花糖苷的饮食植物提取物可被视为抗氧化剂的天然来源，并且还能够改善驴肉的氧化稳定性并影响马科动物肉的感官特性。©2017化学工业协会。
