Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

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...

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Published in:	Journal of the science of food and agriculture Vol. 99; no. 1; pp. 343 - 349
Main Authors:	Simitzis, Panagiotis E, Charismiadou, Maria A, Goliomytis, Michael, Charalambous, Alexis, Ntetska, Ina, Giamouri, Elisabeth, Deligeorgis, Stelios G
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 15-01-2019 John Wiley and Sons, Limited
Subjects:	Acetic acid alpha-Tocopherol - metabolism Animal Feed - analysis Animals Antioxidants Antioxidants - metabolism Bioactive compounds Diet Diet - veterinary Dietary Supplements - analysis Feed additives Flavanones - metabolism Flavonoids Hesperidin Hesperidin - metabolism lambs lipid oxidation Malondialdehyde Malondialdehyde - analysis Malondialdehyde - blood Meat Meat - analysis Meat quality Muscle, Skeletal - chemistry Muscle, Skeletal - metabolism Muscles naringin Organic chemistry Quality assessment Sheep Sheep - blood Sheep - metabolism Tocopherol Vitamin E meat quality naringin lipid oxidation lambs hesperidin
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Summary:	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
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.9193