Dietary supplementation of Moringa oleifera silage increases meat tenderness of Assaf lambs
| Autor: | Rame Kabiya, Ala Orlov, Olena Trofimyuk, Einav Shor-Shimoni, Rotem Agmon, Karen Hussey, Haim Leibovich, A. Shabtay, Joshua Miron, Erin K. Wagner, Miri Cohen-Zinder |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Silage business.industry 0402 animal and dairy science 04 agricultural and veterinary sciences Biology 040201 dairy & animal science Biotechnology Tenderness Moringa 03 medical and health sciences Meat tenderness Animal science Food Animals medicine Animal Science and Zoology Dietary supplementation medicine.symptom Quality characteristics business Longissimus Lumborum |
| Zdroj: | Small Ruminant Research. 151:110-116 |
| ISSN: | 0921-4488 |
| Popis: | It is well-recognized, that dietary manipulation can alter the quality of lamb meat. Moringa-oleifera was previously shown to improve livestock product quality. In the current research, we tested the effect of dietary ensiled Moringa oleifera , accounting for 6.8% of TMR, on quality characteristics of longissimus lumborum (LL) muscle of growing Assaf lambs. Steaks of Moringa-fed lambs were tenderer (27.5 ± 4.72 N), comparing to the controls (34.8 ± 4.28N), by means of shear-force (SF; P ≤ 0.01), and characterized by longer sarcomeres (2.24 ± 0.23 and 1.88 ± 0.11 μm, respectively; P ≤ 0.001) and lower intra-muscular fat (IMF) content (3.83 ± 1.60 and 5.94 ± 1.82%, respectively; P ≤ 0.05). No difference was revealed between groups in collagen content (CC). It is suggested that Moringa oleifera based dietary manipulation could be implemented in order to design a tender and lean lamb meat. |
| Databáze: | OpenAIRE |
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