João Wilian Dias Silva, Vitor Visintin Silva de Almeida, Aline Cardoso Oliveira, Leandro Soares Santos, Tarcísio Ribeiro Paixão, Ana Paula Gomes da Silva, Laize Vieira Santos, Dorgival Morais de Lima Júnior, Robério Rodrigues Silva
{"title":"Red propolis extract reduces the lipid oxidation of lamb meat","authors":"João Wilian Dias Silva, Vitor Visintin Silva de Almeida, Aline Cardoso Oliveira, Leandro Soares Santos, Tarcísio Ribeiro Paixão, Ana Paula Gomes da Silva, Laize Vieira Santos, Dorgival Morais de Lima Júnior, Robério Rodrigues Silva","doi":"10.1071/an23013","DOIUrl":null,"url":null,"abstract":"<strong> Context</strong><p>Brazilian red propolis stands out for its diverse composition, which includes phenolic compounds whose effects may be similar to those of synthetic feed additives.</p><strong> Aims</strong><p>The objective of this study was to evaluate the effects of red propolis extract on the carcass and meat characteristics of lambs finished under confinement conditions.</p><strong> Methods</strong><p>The meat quality characteristics of the <i>longissimus lumborum</i> muscle were evaluated in 35 Santa Inês lambs, with an average age of 5 months and an initial average body weight of 17.08 ± 2.36 kg (mean ± s.d.), submitted to five distinct treatments (0, 7, 14, 21, 28 mL of red propolis extract/animal.day) over 68 days.</p><strong> Key results</strong><p>The use of propolis did not affect (<i>P</i> > 0.05) the characteristics of the carcass, as well as the chemical composition and cholesterol content. Among the physico-chemical parameters of meat, only the shear force had a quadratic effect (<i>P</i> < 0.05). There was also an exponential effect for lipid oxidation (<i>P</i> < 0.05), where the treatment with propolis had greater antioxidant effect. Meat with a lower content (<i>P</i> < 0.05) of saturated fatty acids was observed in sheep that received extract. There was also an increase (<i>P</i> < 0.05) in the content of monounsaturated acids and consequently an improvement in nutritional quality, atherogenicity and thrombogenicity indexes of desirable fatty acids.</p><strong> Conclusions</strong><p>The red propolis extract improved the lipid profile of the lamb meat. We recommend the inclusion of 7 mL red propolis extract/animal.day (or 59.50 mg total flavoloids/animal.day) in the diet of lambs finished under confinement conditions.</p><strong> Implications</strong><p>The red propolis extract proved to be a viable alternative as a natural feed additive.</p>","PeriodicalId":7895,"journal":{"name":"Animal Production Science","volume":null,"pages":null},"PeriodicalIF":1.4000,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Animal Production Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1071/an23013","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Context
Brazilian red propolis stands out for its diverse composition, which includes phenolic compounds whose effects may be similar to those of synthetic feed additives.
Aims
The objective of this study was to evaluate the effects of red propolis extract on the carcass and meat characteristics of lambs finished under confinement conditions.
Methods
The meat quality characteristics of the longissimus lumborum muscle were evaluated in 35 Santa Inês lambs, with an average age of 5 months and an initial average body weight of 17.08 ± 2.36 kg (mean ± s.d.), submitted to five distinct treatments (0, 7, 14, 21, 28 mL of red propolis extract/animal.day) over 68 days.
Key results
The use of propolis did not affect (P > 0.05) the characteristics of the carcass, as well as the chemical composition and cholesterol content. Among the physico-chemical parameters of meat, only the shear force had a quadratic effect (P < 0.05). There was also an exponential effect for lipid oxidation (P < 0.05), where the treatment with propolis had greater antioxidant effect. Meat with a lower content (P < 0.05) of saturated fatty acids was observed in sheep that received extract. There was also an increase (P < 0.05) in the content of monounsaturated acids and consequently an improvement in nutritional quality, atherogenicity and thrombogenicity indexes of desirable fatty acids.
Conclusions
The red propolis extract improved the lipid profile of the lamb meat. We recommend the inclusion of 7 mL red propolis extract/animal.day (or 59.50 mg total flavoloids/animal.day) in the diet of lambs finished under confinement conditions.
Implications
The red propolis extract proved to be a viable alternative as a natural feed additive.
期刊介绍：
Research papers in Animal Production Science focus on improving livestock and food production, and on the social and economic issues that influence primary producers. The journal (formerly known as Australian Journal of Experimental Agriculture) is predominantly concerned with domesticated animals (beef cattle, dairy cows, sheep, pigs, goats and poultry); however, contributions on horses and wild animals may be published where relevant.
Animal Production Science is published with the endorsement of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Australian Academy of Science.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
