| Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time. | |
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MedLine Citation:
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PMID: 21194849 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN+400mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14days in a chiller (4°C). The drip loss of the LD muscle increased (P<0.05) with aging time. Meat tenderness was improved (p<0.05) at 14days aging. All antioxidant supplements improved (P<0.05) colour of the meat. The TBARS value increased (P<0.05) at 7days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon. |
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Authors:
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M Karami; A R Alimon; A Q Sazili; Y M Goh; M Ivan |
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Publication Detail:
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Type: Journal Article Date: 2010-12-09 |
Journal Detail:
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Title: Meat science Volume: 88 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-01-31 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 102-8 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Animal Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Animal science, Agriculture and Natural Resource Research Centre, 415, Shahrekord, Iran. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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