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- Title
Red propolis extract reduces the lipid oxidation of lamb meat.
- Authors
Silva, João Wilian Dias; de Almeida, Vitor Visintin Silva; Oliveira, Aline Cardoso; Santos, Leandro Soares; Paixão, Tarcísio Ribeiro; da Silva, Ana Paula Gomes; Santos, Laize Vieira; Lima Júnior, Dorgival Morais de; Silva, Robério Rodrigues
- Abstract
Context: Brazilian red propolis stands out for its diverse composition, which includes phenolic compounds whose effects may be similar to those of synthetic feed additives. Aims: The objective of this study was to evaluate the effects of red propolis extract on the carcass and meat characteristics of lambs finished under confinement conditions. Methods: The meat quality characteristics of the longissimus lumborum muscle were evaluated in 35 Santa Inês lambs, with an average age of 5 months and an initial average body weight of 17.08 ± 2.36 kg (mean ± s.d.), submitted to five distinct treatments (0, 7, 14, 21, 28 mL of red propolis extract/animal.day) over 68 days. Key results: The use of propolis did not affect (P > 0.05) the characteristics of the carcass, as well as the chemical composition and cholesterol content. Among the physico-chemical parameters of meat, only the shear force had a quadratic effect (P < 0.05). There was also an exponential effect for lipid oxidation (P < 0.05), where the treatment with propolis had greater antioxidant effect. Meat with a lower content (P < 0.05) of saturated fatty acids was observed in sheep that received extract. There was also an increase (P < 0.05) in the content of monounsaturated acids and consequently an improvement in nutritional quality, atherogenicity and thrombogenicity indexes of desirable fatty acids. Conclusions: The red propolis extract improved the lipid profile of the lamb meat. We recommend the inclusion of 7 mL red propolis extract/animal.day (or 59.50 mg total flavoloids/animal.day) in the diet of lambs finished under confinement conditions. Implications: The red propolis extract proved to be a viable alternative as a natural feed additive. Red propolis extract was offered at increasing levels to feedlot lambs and we observed that the animals' carcass weight and physico-chemical parameters of the meat were not influenced by these treatments. Furthermore, the inclusion of 7 mL/day of extract in lamb diet was enough to reduce the oxidation of lamb meat, and also improved the lipid profile. We recommend the inclusion of 7 mL/day of red propolis extract in the diet of feedlot lambs.
- Subjects
LAMB (Meat); PROPOLIS; SATURATED fatty acids; ANIMAL carcasses; FEED additives
- Publication
Animal Production Science, 2024, Vol 64, Issue 7, p1
- ISSN
1836-0939
- Publication type
Article
- DOI
10.1071/AN23013