Lambs were assigned to four groups of seven and treated as follows for 12days: control group (BP) was fed beet pulp; group T (tannin remedy) received the BP diet including 80 g/kg of quebracho extract; group S (saponin remedy) received the BP diet including 15 g/kg of quillaja extract; and group C had a free choice between T and S remedies. Lipid oxidation was lower in meat from S lambs compared to T lambs (P b 0.05). Among the volatile compounds, lactate was lower in meat from S lambs compared to T animals (P=0.05). Metabolomic analysis showed that the T treatment increased ribose, fructose, glucose and sorbitol concentration in meat (P b 0.05), while cholesterol was decreased by S and C treatments. The T treatment increased the concentration of C14:1 cis-9 (P b 0.05). These findings indicate that treatments for parasite control containing tannins and saponins do not detrimentally affect sheep meat quality

The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control

BELLA, MARCO SEBASTIANO;Luciano G;PRIOLO, Alessandro
;
2014

Abstract

Lambs were assigned to four groups of seven and treated as follows for 12days: control group (BP) was fed beet pulp; group T (tannin remedy) received the BP diet including 80 g/kg of quebracho extract; group S (saponin remedy) received the BP diet including 15 g/kg of quillaja extract; and group C had a free choice between T and S remedies. Lipid oxidation was lower in meat from S lambs compared to T lambs (P b 0.05). Among the volatile compounds, lactate was lower in meat from S lambs compared to T animals (P=0.05). Metabolomic analysis showed that the T treatment increased ribose, fructose, glucose and sorbitol concentration in meat (P b 0.05), while cholesterol was decreased by S and C treatments. The T treatment increased the concentration of C14:1 cis-9 (P b 0.05). These findings indicate that treatments for parasite control containing tannins and saponins do not detrimentally affect sheep meat quality
Lamb meat, Tannins, Saponins, Parasite control, Meat quality
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/32590
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