2026-09-19T23:56:25Zhttps://www.iris.unict.it/oai/request

oai:www.iris.unict.it:20.500.11769/5933142024-03-02T00:58:27Zcom_20.500.11769_434851com_123456789_40col_20.500.11769_434852

EFFECT OF SAPONINS ON LAMB MEAT QUALITY BROGNA, DANIELA MARIA RITA Brogna, DANIELA MARIA RITA BELLA, MARCO SEBASTIANO AVONDO, Marcella saponins, meat quality, lamb The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality. 2011-12-07 info:eu-repo/semantics/doctoralThesis https://hdl.handle.net/20.500.11769/593314 eng info:eu-repo/semantics/openAccess Università degli studi di Catania place:Catania license:PUBBLICO - Pubblico con Copyright license uri:iris.PUB02