The effect of dietary vitamin E and verbascoside on meat quality and oxidative stability of Longissimus Dorsi muscle in medium-heavy pigs

Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae

“…There are no previous studies regarding TBARS values in donkey LL muscle. The present findings indicated that meat from donkey fed PE had a higher protection from lipid oxidation, in agreement with several studies reporting a lower TBARS concentration in the muscle of animals fed plant antioxidants containing polyphenols …”

“…a). The red colour was higher in muscle from PE treatment compared to control (> 8), in accordance with previous studies reporting a preserving effect of antioxidant from plant extracts on meat colour . Furthermore, this result is also related to the lower TBARS content observed in meat from PE supplemented donkey.…”

“…Several studies in farm animals, reported the in vivo antioxidant properties of VB . Recent studies reported an improvement of meat quality parameters of broiler and pig fed plant extract, containing verbascoside …”

“…9,10 Recent studies reported an improvement of meat quality parameters of broiler and pig fed plant extract, containing verbascoside. 3,11,12 Equidae meat is an important food source, particularly, in some European countries, where it is traditional consumed. 13 In general, the management practices for horses are traditional, sustainable and in harmony with the local environment.…”

Dietary lycopene powder improves meat oxidative stability in Hu lambs

“…The increase in b * values over the 7 day storage period was in agreement with the results reported by Rossi et al . in pigs fed vitamin E and verbascoside . It is reasonable that the color changes reported in the present study are caused by oxidative reactions since the addition of lycopene with proven antioxidant activity slowed down the discoloration of raw meat samples in the LP200 and LP400 groups.…”