CHANGES IN THE OXIDATIVE STABILITY IN LIPIDS AND PROTEINS DURING STORAGE IN MEAT OF LAMBS FED DIFFERENT PROTEIN SOURCE IN THE DIET | ПРОМЕНИ В ОКСИДАТИВНАТА СТАБИЛНОСТ НА ЛИПИДИТЕ И ПРОТЕИНИТЕ ПО ВРЕМЕ НА СЪХРАНЕНИЕ НА МЕСО ОТ АГНЕТА, ПОЛУЧАВАЛИ РАЗЛИЧЕН ИЗТОЧНИК НА ПРОТЕИН В ДАЖБАТА
2013
Popova, T., Institute of Animal Science, Kostinbrod (Bulgaria) | Marinova, P., Institute of Animal Science, Kostinbrod (Bulgaria)
Changes in the lipid and protein oxidative stability during refrigerated storage are studied in m. Semimembranosus и m. Supraspinatus in male lambs fed sunflower meal, rapeseed meal and dried distillers' grain with solubles - DDGS. The diet composition influenced significantly the amount of lipid oxidation products on the 24 h - Р0.01 and 6-th day - Р0.05 as well as the carbonyl compounds on the 6-th day of storage - Р0.05. The type of the muscle affected significantly the oxidative changes of the lipids and proteins as in both components the differences in the accumulated substances are significant on the 48th h of the storage - Р0.01; 0.001. The dynamics of the lipid oxidation in both muscles shows differences - Р0.05 in the amount of the oxidation products in the group fed sunflower meal between 24 th h and 6th day of storage. In the three groups increase in the contents of the carbonyls between 24h and 6th day in m. Semimembranosus - P0.05 as well as between 48th h and 6th day - P0.05 in m. Supraspinatus were found.
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