Effect of alfalfa (Medicago sativa L.) saponins on meat color and myoglobin reduction status in the longissimus thoracis muscle of growing lambs
2021
Liu, Ce | Xu, Chen‐chen | Qu, Yang‐hua | Guo, Ping‐ting | Ma, Yong | Wang, Bo | Zhang, Hao | Luo, Hai‐ling
The effect of alfalfa saponins (AS) supplementation on the meat quality especially the color for growing lamb was investigated. Fifty Hu male lambs with body weights (BW, 19.21 ± 0.45 kg) were divided into five groups and supplemented AS with 0, 500, 1,000, 2,000, and 4,000 mg/kg of dietary dry matter intake. After 90 days, all lambs were slaughtered. The longissimus thoracis muscle in lamb displayed significant changes in the content of intramuscular fat, especially n‐3 polyunsaturated fatty acids, and drip loss within AS treatment (p < .05) between control and treatments groups. Redness (a*) significantly improved in both 0‐day and 7‐day storage with the AS supplementation coupled with the percentage of met‐myoglobin reduction (p < .05). The redness (a*) change may result from improved met‐myoglobin reducing activity, antioxidant enzymes, lactate dehydrogenase, and succinate dehydrogenase (p < .05) by AS supplementation in muscle. These enzymes may help to protect mitochondria function and reduce met‐myoglobin, which bring a bright and red meat color.
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