Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs
ABSTRACT The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on carcass traits, meat quality and oxidative stability. Using POL in diets, meat colour characteristics were imp...
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| Format: | Article |
| Language: | English |
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Wiley
2025-03-01
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| Series: | Veterinary Medicine and Science |
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| Online Access: | https://doi.org/10.1002/vms3.70224 |
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| author | Sadegh Mayahi Morteza Chaji Kamal Shojaeian Ghasem Jalilvand |
| author_facet | Sadegh Mayahi Morteza Chaji Kamal Shojaeian Ghasem Jalilvand |
| author_sort | Sadegh Mayahi |
| collection | DOAJ |
| description | ABSTRACT The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on carcass traits, meat quality and oxidative stability. Using POL in diets, meat colour characteristics were improved. The carcass traits such as weight and yield were improved (p < 0.05) in ration contain POL. The treatments containing POL increased the concentrations of palmitic fatty acids, alpha and gamma‐linolenic in meat (p < 0.05). The highest concentration of linoleic acid (C18:2 n‐6 trans) was observed in 15% POL treatment. Feeding the POL reduced the malondialdehyde concentration and increased the oxidative stability (p < 0.05). The results showed that POL nutrition had increased the meat quality by increasing oxidative stability, improving properties such as fatty acid composition. All of these properties, along with the increase in beneficial fatty acids in meat, have led to an increase in its nutritional value for human health. |
| format | Article |
| id | doaj-art-a10a5ca3dfd74dfb9532eed93dcdeda8 |
| institution | DOAJ |
| issn | 2053-1095 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Veterinary Medicine and Science |
| spelling | doaj-art-a10a5ca3dfd74dfb9532eed93dcdeda82025-08-20T02:40:42ZengWileyVeterinary Medicine and Science2053-10952025-03-01112n/an/a10.1002/vms3.70224Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi LambsSadegh Mayahi0Morteza Chaji1Kamal Shojaeian2Ghasem Jalilvand3Department of Animal Sciences, Faculty of AgricultureUniversity of ZabolZabol IranDepartment of Animal Sciences, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanAhvaz‐Mollasani IranDepartment of Animal Sciences, Faculty of AgricultureUniversity of ZabolZabol IranDepartment of Animal Sciences, Faculty of AgricultureUniversity of ZabolZabol IranABSTRACT The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on carcass traits, meat quality and oxidative stability. Using POL in diets, meat colour characteristics were improved. The carcass traits such as weight and yield were improved (p < 0.05) in ration contain POL. The treatments containing POL increased the concentrations of palmitic fatty acids, alpha and gamma‐linolenic in meat (p < 0.05). The highest concentration of linoleic acid (C18:2 n‐6 trans) was observed in 15% POL treatment. Feeding the POL reduced the malondialdehyde concentration and increased the oxidative stability (p < 0.05). The results showed that POL nutrition had increased the meat quality by increasing oxidative stability, improving properties such as fatty acid composition. All of these properties, along with the increase in beneficial fatty acids in meat, have led to an increase in its nutritional value for human health.https://doi.org/10.1002/vms3.70224fatty acid compositionflavonoidsmeat colouroxidative stabilityphenolic compounds |
| spellingShingle | Sadegh Mayahi Morteza Chaji Kamal Shojaeian Ghasem Jalilvand Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs Veterinary Medicine and Science fatty acid composition flavonoids meat colour oxidative stability phenolic compounds |
| title | Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs |
| title_full | Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs |
| title_fullStr | Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs |
| title_full_unstemmed | Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs |
| title_short | Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs |
| title_sort | effect of portulaca oleracea on carcass traits fatty acid composition meat quality and oxidative stability of arabi lambs |
| topic | fatty acid composition flavonoids meat colour oxidative stability phenolic compounds |
| url | https://doi.org/10.1002/vms3.70224 |
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