Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

Abstract

Sixty male Small-tailed Han sheep (initial body weight: 42.5 ± 4.1 kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet + three different amounts of flavonoids extracted from the AMR; those were 11 mg kg−1 (Flav 11), 22 mg kg−1 (Flav 22), or 33 mg kg−1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P < 0.05). Percentage of intramuscular fat, the concentrations of eicosapentaenoic acid, C18:0, total saturated fatty acids, monounsaturated fatty acid, and 4-methyloctanoic acid in longissimus dorsi muscle were changed by treatments (P < 0.05). Addition of AMR to diet improved the meat quality and had favorable effects on fatty acid composition related to meat flavor in longissimus dorsi muscle.

Effect of dietary supplementation with Allium mongolicum Regel extracts on growth performance, carcass characteristics, and the fat color and flavor-related branched-chain fatty acids concentration in ram lambs

“…In this study, dietary supplementation with Allium mongolicum Regel and its extracts could decrease the MOA and EOA concentrations of the DF, GF, and PF in lambs but not those of the TF. This result was similar to the results obtained for flavonoids from Allium mongolicum Regel, all treated animals exhibited considerably decreased concentrations of MOA related to flavor in the longissimus dorsi muscle, which improved mutton flavor[15]. In summary, it can be predicted that Allium mongolicum Regel and its extracts have a positive effect on the reduction of the characteristic flavor and odor of lambs.…”

“…However, few studies have focused on the application of Allium mongolicum Regel and its extracts in ruminants. Our previous study also showed that the addition of flavonoids from Allium mongolicum Regel to the diet improved sheep meat quality and had a positive effect on the reduction of characteristic flavor and odor of longissimus dorsi muscle in lambs [15]. To our knowledge, no information on the BCFAs concentrations of different types of adipose tissue from small-tailed Han sheep is available in the scientific literature.…”

Effects of dietary supplementation with Allium mongolicum Regel extracts on growth performance, serum metabolites, immune responses, antioxidant status, and meat quality of lambs

“…Previous studies have reported the presence of various active components, including flavonoids and polysaccharides, in AMR leaves ( Du et al., 2019 ; Liu et al., 2019 ). In the present study, different solvents allowed the extraction of 34% and 28% solvent extracts of AWE and AFE, respectively, from AMR as DM.…”

“…The mixtures were divided into 2 equal amounts, and administered to individual lambs twice a day to ensure that the supplements were completely consumed by each lamb ( Du et al., 2019 ). The dosage of AMR dried powder added into the lamb diet was based on our previous studies ( Liu et al., 2019 ; Du et al., 2019 ). The AWE and AFE doses added in the concentrate were calculated according to their rates of extraction from AMR, with 10 g of AMR containing 2.8 and 3.4 g of AFE and AWE, respectively.…”

“…AMR is an excellent edible wild plant used for forage with aboveground parts used in Mongolian medicine ( Obmann et al., 2010 ). Studies showed that dietary supplementation of AMR could significantly improve sheep meat quality and ADG ( Liu et al., 2019 ). Its beneficial properties have been partly attributed to bioactive components in its extracts, including alkaloids, essential oils, flavones, and organic acids ( Maisashvili et al., 2009 ).…”