Effect of fish oil and thyme on meat quality and meat oxidative stability of Mahabadi kids

Tuesday, July 22, 2014
Exhibit Hall AB (Kansas City Convention Center)
Amin Hozhabri , University of Tehran, Tehran, Iran
Mahdi Ganjkhanlou , University of Tehran, Tehran, Iran
Aboulfazl Zali , University of Tehran, Tehran, Iran
Ali Emami , University of Birjand, Birjand, Iran
Amir Akbari-Afjani , University of Zanjan, Zanjan, Iran
Mehdi Dehghan-Banadaky , University of Tehran, Tehran, Iran
Abstract Text:

This study was carried out to determine the effects of supplementing fish oil and thyme on meat quality and meat oxidative stability in Mahabadi goat kids. For this aim, 28 Mahabadi goat kids (BW = 17.8 ± 2.8 kg, 4 to 5mo of age) were randomly assigned to 4 treatments: 1) basal diet (BD), 2) BD + 0.2% thyme essence, 3) BD +2% fish oil and 4) BD + 2% fish oil and 0.2% thyme essence (DM basis of concentrate). Diets were formulated to meet the requirements recommended by NRC with forage (alfalfa and corn silage): concentrate ratio of 30:70 in TMR form. Animals were kept in individual pens with self-mangers for 94 d. Kids were weighed and slaughtered at the end of the trial. Meat samples were taken from the longissimus dorsi muscle (LDM). Color (lightness (L*), redness (a*), chroma, hue angle, and yellowness (b*)), cooking loss and drip loss percentage, Warner-Bratzler shear force and pH of LDM were measured at 24 h after slaughter. Some of the LDM were immediately stored at −20 0C for assaying moisture, intermuscular fat and crude protein content. TBARS values were measured at 1 and 2 mo after slaughter. Data were analized by GLM procedure of SAS 9.1 and tukey test (P ≤ 0.05). Addition of fish oil and thyme failed to significantly effect on redness (a*), yellowness (b*), chroma, hue angle, lightness(L*), pH, moisture(%), intramuscular fat(%), crude protein content(%), Warner-Bratzler shear force, cooking loss and drip loss percentage of LDM (P > 0.05). TBARS values of the LDM were significantly increased as the storage time increased from 1 to 2 mo (P < 0.05). It was also found that diets 2 and 4, significantly decreased, and diet 3 significantly increased lipid oxidation and the TBARS value compared with diet 1 at during of storage (P < 0.05). The results of this experiment indicated that supplementation of diet with 0.2% thyme essence decreased oxidative stability and improved quality of LDM during refrigerated storage.


Fish oil, Mahabadi goat kid, Thyme essence