The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality
Journal Title: Journal of Animal and Feed Sciences - Year 2011, Vol 20, Issue 4
Abstract
The effect of supplementary dried brewer’s yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast® S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P<0.01). An increase the red colour component a* (P<0.01) and improvement the waterholding capacity (P<0.01) of meat were also found in the experimental group. The concentrations of C14:1, C18:2 and C22:6 fatty acids (P<0.05) and conjugated linoleic acid C18:2 cis9trans11 were higher (P<0.01) and the content of C20:4 was lower (P<0.01) in the intramuscular fat of lambs from group II. The above changes had no influence on the sensory properties of meat. The content of dry matter and protein was higher, and cooking loss was lower (P<0.001) in LL than in QF muscle. The sensory properties were better in QF muscle.
Authors and Affiliations
S. Milewski, B. Zaleska
Keywords
Related Articles
- EP ID EP75067
- DOI -
- Views 90
- Downloads 0
Fermentation kinetics of carbohydrate fractions of maize grains as determined by in vitro gas production curve subtraction technique
The objectives of this study were to study the fermentation kinetics of different carbohydrate fractions of maize grains of Chinese varieties based on in vitro gas production curve subtraction technique. Ten maize grain...
Impact of contrasting fish oil concentrations in the diet on ovine embryo development in vivo and of corresponding diet-specific derivative sera during in vitro culture
In the first of two experiments, numbers of ovulations and day 5 embryo yields were unaffected by fish oil (0, 3 or 6% w/w) in ewe diets; oestradiol concentrations and numbers of large ovarian follicles were increased. F...
Improved derivatization of malondialdehyde with 2-thiobarbituric acid for evaluation of oxidative stress in selected tissues of chickens
A selective and sensitive method based on derivatization with 2-thiobarbituric acid and ultra-fast liquid chromatographic separation is described for the determination of malondialdehyde (MDA) in chicken liver, muscles a...
Performance, egg quality, blood profile, immune function, and antioxidant enzyme activities in laying hens fed diets with thyme powder
This study evaluated the effect of thyme (Thymus vulgaris L.) on productive performance, egg quality, blood profile, immune function and antioxidant enzyme activity in laying hens. A total of 96 thirty-six-week-old layin...
The quality of different mono- and dicalcium phosphates estimated on the basis of their crystalline phases, chemical composition, solubility, and biological parameters of broiler chickens
The quality of five commercial monocalcium phosphates (MCP) and dicalcium phosphates with natural admixtures of hydrated and dehydrated forms was assessed on the basis of their crystalline phases determined by roentgenog...