Abstract
In this study, the effects of the supplementation of lamb rations with Yucca schidigera powder (YSP) on water activity, pH, lipid peroxidation, oxidation of colour parameters and microbial counts in the Musculus gluteo biceps and Musculus longissimus dorsi were investigated. Three groups were established, namely, the Control group fed on a basal ration and Groups YSPI and YSPII given a basal ration added 100 mg/kg and 200 mg/kg of Yucca schidigera powder, respectively. YSP affected pH and lipid peroxidation in the gluteo biceps and longissimus dorsi muscles, L* (Lightness) in the former and L* and a* (redness) in the latter. YSP reduced Enterobacteriaceae and total mesophilic aerobic bacteria counts in both muscles, while its effects on total psychrotrophic aerobic bacteria, Micrococcus/Staphylococcus, Staphylococcus aureus, yeast and mold counts varied. Prolonged storage negatively affected the quality of both muscles, but YSP provided significant amelioration. Dietary supplementation with YSP improved meat quality and shelf life.Asian J. Med. Biol. Res. March 2018, 4(1): 86-94
Highlights
It is well known that nutrition strategies play a significant role in increasing productivity and quality in animal production
Thefindings obtained in the present study demonstrated a significant effect of Yucca schidigera powder on the water activity of the Musculus longissimus dorsi, while the effect of Yucca on the water activity of the Musculus gluteo biceps was found to be limited (Table 2)
The results obtained in the present study have shown that both the Yucca schidigera powder and the length of the storage period of meat have significant effect on the pH values of the gluteo biceps and longissimus dorsi muscles (Table 2)
Summary
It is well known that nutrition strategies play a significant role in increasing productivity and quality in animal production. Upon the reveal of their detrimental effects on human health, their incorporation into feed rations has been prohibited. Vitamins, minerals and plant extracts and powders have started to be used as feed additives and as an alternative to antibiotics. As a matter of fact, research conducted to date has demonstrated that antioxidant vitamins positively affect both the quality and shelf life of meat (Imik et al, 2010; Imik et al, 2012; Imik et al, 2012 and Oral et al, 2014). Phytochemical substances found in the structure of plants are used in both human medicine for their antioxidant, antimicrobial, antiparasitic, immunostimulatory, anticarcinogenic, anticholesterol and antihypertensive effects, as well as in the food industry as additives (Cheeke, 2009; Piacente, 2004). It has been reported that, when administered to ruminants and monogastric
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