Articles | Volume 60, issue 2
Arch. Anim. Breed., 60, 105–118, 2017
Arch. Anim. Breed., 60, 105–118, 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

AOAC: Nitrogen in meat, Kjeldahl method, Official Method, 928.08, 1974.
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.
Bañón, S., Méndez, L., and Almela, E.: Effects of dietary rosemary extract on lamb spoilage under retail display conditions, Meat Sci., 90, 579–583, 2012.
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.
Berardo, A., Claeys, E., Vossen, E., Leroy, F., and De Smet, S.: Protein oxidation affects proteolysis in a meat model system, Meat Sci., 106, 78–84, 2015.
Short summary
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.