Effect of alfalfa (Medicago sativa L.) saponins on meat color and myoglobin reduction status in the longissimus thoracis muscle of growing lambs |
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| Authors: | Ce Liu Chen-chen Xu Yang-hua Qu Ping-ting Guo Yong Ma Bo Wang Hao Zhang Hai-ling Luo |
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| Institution: | 1. State Key Laboratory of Animal Nutrition, Collage of Animal Science and Technology, China Agricultural University, Beijing, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China |
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| Abstract: | The effect of alfalfa saponins (AS) supplementation on the meat quality especially the color for growing lamb was investigated. Fifty Hu male lambs with body weights (BW, 19.21 ± 0.45 kg) were divided into five groups and supplemented AS with 0, 500, 1,000, 2,000, and 4,000 mg/kg of dietary dry matter intake. After 90 days, all lambs were slaughtered. The longissimus thoracis muscle in lamb displayed significant changes in the content of intramuscular fat, especially n-3 polyunsaturated fatty acids, and drip loss within AS treatment (p < .05) between control and treatments groups. Redness (a*) significantly improved in both 0-day and 7-day storage with the AS supplementation coupled with the percentage of met-myoglobin reduction (p < .05). The redness (a*) change may result from improved met-myoglobin reducing activity, antioxidant enzymes, lactate dehydrogenase, and succinate dehydrogenase (p < .05) by AS supplementation in muscle. These enzymes may help to protect mitochondria function and reduce met-myoglobin, which bring a bright and red meat color. |
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| Keywords: | alfalfa saponins antioxidant traits growing lambs meat quality myoglobin reducing activity |
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