Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat.
This study was carried out to determine the effects of dietary antioxidant supplementations of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color stability of chevon. Four dietary treatments of eight goats each were randomly assigned to basal diet 70% concentrate and 30%...
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| Format: | Article |
| Language: | English English |
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Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/23742/ http://psasir.upm.edu.my/id/eprint/23742/1/Effect%20of%20vitamin%20E.pdf |
| _version_ | 1848844843179048960 |
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| author | Karami, Morteza Alimon, Abdul Razak Goh, Yong Meng |
| author_facet | Karami, Morteza Alimon, Abdul Razak Goh, Yong Meng |
| author_sort | Karami, Morteza |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study was carried out to determine the effects of dietary antioxidant supplementations of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color stability of chevon. Four dietary treatments of eight goats each were randomly assigned to basal diet 70% concentrate and 30% oil palm fronds (CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Andrographis paniculata (AP). After 14 weeks of feeding, the goats were slaughtered and goat meat was sampled, then vacuum- packaged and conditioned for three post mortem aging periods (0, 7 and 14 days) in a chiller (4 °C). Meat tenderness was improved (P < 0.05) at 14 days aging in biceps femoris (BF) muscle. All antioxidant supplements improved (P < 0.05) color of the meat. The supplementation of dietary antioxidants had significantly (P < 0.05) improved the L (lightness), a (redness), b (yellowness) as well as the chroma and hue angle values. Post mortem aging periods significantly (P < 0.05) influenced on redness, yellowness, chroma and hue angle. Similarly, the thiobarbituric acid reactive substances (TBARS) value of the chevon was shown to be affected by the dietary supplementation of antioxidants. It is concluded that TU and AP are potential dietary antioxidant supplements like VE, for the purpose of color stability and preventing of lipid oxidation, particularly in post mortem aging periods of the biceps femoris muscle. |
| first_indexed | 2025-11-15T08:37:21Z |
| format | Article |
| id | upm-23742 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:37:21Z |
| publishDate | 2011 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-237422015-09-22T00:29:11Z http://psasir.upm.edu.my/id/eprint/23742/ Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. Karami, Morteza Alimon, Abdul Razak Goh, Yong Meng This study was carried out to determine the effects of dietary antioxidant supplementations of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color stability of chevon. Four dietary treatments of eight goats each were randomly assigned to basal diet 70% concentrate and 30% oil palm fronds (CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Andrographis paniculata (AP). After 14 weeks of feeding, the goats were slaughtered and goat meat was sampled, then vacuum- packaged and conditioned for three post mortem aging periods (0, 7 and 14 days) in a chiller (4 °C). Meat tenderness was improved (P < 0.05) at 14 days aging in biceps femoris (BF) muscle. All antioxidant supplements improved (P < 0.05) color of the meat. The supplementation of dietary antioxidants had significantly (P < 0.05) improved the L (lightness), a (redness), b (yellowness) as well as the chroma and hue angle values. Post mortem aging periods significantly (P < 0.05) influenced on redness, yellowness, chroma and hue angle. Similarly, the thiobarbituric acid reactive substances (TBARS) value of the chevon was shown to be affected by the dietary supplementation of antioxidants. It is concluded that TU and AP are potential dietary antioxidant supplements like VE, for the purpose of color stability and preventing of lipid oxidation, particularly in post mortem aging periods of the biceps femoris muscle. Elsevier 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23742/1/Effect%20of%20vitamin%20E.pdf Karami, Morteza and Alimon, Abdul Razak and Goh, Yong Meng (2011) Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. Small Ruminant Research, 97 (1-3). pp. 67-71. ISSN 0921-4488 10.1016/j.smallrumres.2011.02.005 English |
| spellingShingle | Karami, Morteza Alimon, Abdul Razak Goh, Yong Meng Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title | Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title_full | Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title_fullStr | Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title_full_unstemmed | Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title_short | Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| title_sort | effect of vitamin e, andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. |
| url | http://psasir.upm.edu.my/id/eprint/23742/ http://psasir.upm.edu.my/id/eprint/23742/ http://psasir.upm.edu.my/id/eprint/23742/1/Effect%20of%20vitamin%20E.pdf |