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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0537    [Accepted] Published online January 3, 2019.
Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet
Elisa Mariana García1,2  , Agustín López3  , María Zimerman4  , Olegario Hernández3  , José Ignacio Arroquy2,3  , Mónica Azucena Nazareno1,2,* 
1Laboratorio de Antioxidantes y Procesos Oxidativos, Instituto de Ciencias Químicas, Facultad de Agronomía y Agroindustrias, Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina
2Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina. Instituto Nacional de Tecnología Agropecuaria, Buenos Aires, Argentina
3Laboratorio de Forrajes y Nutrición Animal, Estación Experimental Agropecuaria Santiago del Estero, Instituto Nacional de Tecnología Agropecuaria, Argentina
4Instituto de Investigación Animal del Chaco Semiárido, Centro de Investigaciones Agropecuarias, Instituto Nacional de Tecnología Agropecuaria, Argentina
Correspondence:  Mónica Azucena Nazareno, Tel: +54-385-4509500, Fax: +54-385-4509583, Email: manazar2004@yahoo.com
Received: 21 July 2018   • Revised: 5 November 2018   • Accepted: 9 December 2018
Objetive: The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats.
Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat.
Feed intake, liveweight gain, carcass and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups.
The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.
Keywords: Meat Quality; Meat Oxidation; Larrea divaricata; Acacia aroma; Phytochemicals; Bioactive Compounds
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