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

Simitzis, Panagiotis E, Charismiadou, Maria A, Goliomytis, Michael, Charalambous, Alexis, Ntetska, Ina, Giamouri, Elisabeth, Deligeorgis, Stelios G
Journal of the science of food and agriculture 2019 v.99 no.1 pp. 343-349
Citrus, alpha-tocopherol, antioxidant activity, antioxidants, bioactive compounds, carcass characteristics, dietary supplements, growth performance, hesperidin, lambs, longissimus muscle, males, malondialdehyde, meat, meat quality, naringin, oxidative stability, storage temperature
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