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Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets.
J Sci Food Agric. 2019 Jan 15; 99(1):343-349.JS

Abstract

BACKGROUND

Dietary supplementation of sheep with bioactive compounds such as citrus flavonoids appears as a great alternative for improving meat antioxidant capacity and could also have beneficial effects on growth performance, carcass traits and meat quality characteristics. An experiment was therefore conducted to examine the effects of hesperidin or naringin dietary supplementation on lambs' growth performance, antioxidant status and meat quality characteristics. Forty-four male 3-month-old Chios lambs were randomly assigned to four groups: C, fed with a basal diet, or H or N or VE offered the same diet further supplemented with hesperidin at 2500 mg or naringin at 2500 mg or α-tocopheryl acetate (vitamin E) at 200 mg kg-1 feed respectively. At the end of the experiment (day 35), samples of longissimus thoracis muscle were collected for meat quality evaluation.

RESULTS

Both flavonoids and vitamin E dietary supplementation reduced plasma malondialdehyde (MDA) levels on day 35 (P < 0.05). No significant differences were observed in performance traits and meat quality characteristics among the experimental groups (P > 0.05). Hesperidin and naringin also reduced MDA levels in meat stored at 4 °C for up to 8 days (P < 0.05), although to a lesser extent than α-tocopheryl acetate.

CONCLUSION

Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.Department of Animal Breeding and Husbandry, Faculty of Animal Science and Aquaculture, Agricultural University of Athens, Athens, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29882326

Citation

Simitzis, Panagiotis E., et al. "Antioxidant Status, Meat Oxidative Stability and Quality Characteristics of Lambs Fed With Hesperidin, Naringin or Α-tocopheryl Acetate Supplemented Diets." Journal of the Science of Food and Agriculture, vol. 99, no. 1, 2019, pp. 343-349.
Simitzis PE, Charismiadou MA, Goliomytis M, et al. Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets. J Sci Food Agric. 2019;99(1):343-349.
Simitzis, P. E., Charismiadou, M. A., Goliomytis, M., Charalambous, A., Ntetska, I., Giamouri, E., & Deligeorgis, S. G. (2019). Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets. Journal of the Science of Food and Agriculture, 99(1), 343-349. https://doi.org/10.1002/jsfa.9193
Simitzis PE, et al. Antioxidant Status, Meat Oxidative Stability and Quality Characteristics of Lambs Fed With Hesperidin, Naringin or Α-tocopheryl Acetate Supplemented Diets. J Sci Food Agric. 2019 Jan 15;99(1):343-349. PubMed PMID: 29882326.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α-tocopheryl acetate supplemented diets. AU - Simitzis,Panagiotis E, AU - Charismiadou,Maria A, AU - Goliomytis,Michael, AU - Charalambous,Alexis, AU - Ntetska,Ina, AU - Giamouri,Elisabeth, AU - Deligeorgis,Stelios G, Y1 - 2018/07/05/ PY - 2018/02/22/received PY - 2018/04/30/revised PY - 2018/06/07/accepted PY - 2018/6/9/pubmed PY - 2019/1/3/medline PY - 2018/6/9/entrez KW - hesperidin KW - lambs KW - lipid oxidation KW - meat quality KW - naringin SP - 343 EP - 349 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 99 IS - 1 N2 - BACKGROUND: Dietary supplementation of sheep with bioactive compounds such as citrus flavonoids appears as a great alternative for improving meat antioxidant capacity and could also have beneficial effects on growth performance, carcass traits and meat quality characteristics. An experiment was therefore conducted to examine the effects of hesperidin or naringin dietary supplementation on lambs' growth performance, antioxidant status and meat quality characteristics. Forty-four male 3-month-old Chios lambs were randomly assigned to four groups: C, fed with a basal diet, or H or N or VE offered the same diet further supplemented with hesperidin at 2500 mg or naringin at 2500 mg or α-tocopheryl acetate (vitamin E) at 200 mg kg-1 feed respectively. At the end of the experiment (day 35), samples of longissimus thoracis muscle were collected for meat quality evaluation. RESULTS: Both flavonoids and vitamin E dietary supplementation reduced plasma malondialdehyde (MDA) levels on day 35 (P < 0.05). No significant differences were observed in performance traits and meat quality characteristics among the experimental groups (P > 0.05). Hesperidin and naringin also reduced MDA levels in meat stored at 4 °C for up to 8 days (P < 0.05), although to a lesser extent than α-tocopheryl acetate. CONCLUSION: Incorporation of flavonoids in sheep diets resulted in an improvement of plasma and meat antioxidant capacity. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29882326/Antioxidant_status_meat_oxidative_stability_and_quality_characteristics_of_lambs_fed_with_hesperidin_naringin_or_α_tocopheryl_acetate_supplemented_diets_ L2 - https://doi.org/10.1002/jsfa.9193 DB - PRIME DP - Unbound Medicine ER -