Articles | Volume 60, issue 2
Arch. Anim. Breed., 60, 105–118, 2017
https://doi.org/10.5194/aab-60-105-2017
Arch. Anim. Breed., 60, 105–118, 2017
https://doi.org/10.5194/aab-60-105-2017

Original study 15 May 2017

Original study | 15 May 2017

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Wiesław Przybylski et al.

Related subject area

Subject: Animal nutrition | Animal: Sheep
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Cited articles

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Aouadi, D., Luciano, G., Vasta, V., Nasri, S., Brogna, D. M. R., Abidi, S., Priolo, A., and Salem, H. B.: The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils, Meat Sci., 97, 237–243, 2014.
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Bee, G., Anderson, A. L., Lonergan, S. M., and Huff-Lonergan, E.: Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork, Meat Sci., 76, 359–365, 2007.
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The aim of this study was to evaluate the meat quality of the longissimus muscle of lambs fed a diet containing 3 % rapeseed oil (RO) or a diet with 2 % RO and 1 % fish oil (FO), or experimental diets with addition of 2 % RO, 1 % FO, 0.1 % carnosic acid with 0.35 ppm Se as selenized yeast (SeY) or selenate (SeVI). The results showed that FO and SeVI affected the meat quality traits, especially ultimate pH, color, and muscle proteome profile as well as amino acid composition of muscle.