اثر افزودن ال – کارنتین در جیره بر کیفیت گوشت بره های نر سنگسری

نویسندگان
محمدتقی حیدریان 1
اشکان جبلی جوان 2
فرزاد میرزائی آقجه قشلاق 3
محمدکاظم حیدریان 4
مهدی پناهی 5
1 پژوهشگر پسادکتری، گروه بهداشت و کنترل کیفی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان ایران.
2 دانشیار، گروه بهداشت و کنترل کیفی، دانشکده دامپزشکی، دانشگاه سمنان، سمنان، ایران.
3 استاد تمام علوم دامی - دانشکده کشاورزی، دانشگاه محقق اردبیلی، اردبیل، ایران
4 دانشجوی دکتری گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی، مشهد، ایران.
5 دانشجوی کارشناسی ارشد بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان، ایران.
10.22034/FSCT.22.163.257
چکیده
ال-کارنیتین به عنوان یک مکمل غذایی در تغذیه دام‌ها برای بهبود کیفیت گوشت و کاهش اکسیداسیون چربی‌ها استفاده می‌شود. این تحقیق بر روی بره‌های نر سنگسری با هدف بررسی تأثیر خوراکی ال-کارنیتین بر ویژگی‌های رنگی، اکسیداسیون چربی، نرمی و افت ناشی از پخت گوشت انجام شد. بره‌ها به سه گروه کنترل، 150 و 300 میلی‌گرم ال-کارنیتین به ازای هر کیلوگرم جیره تقسیم شدند. نتایج نشان داد که افزودن ال-کارنیتین به جیره، به ویژه در سطح 300 میلی‌گرم، تغییرات قابل توجهی در پارامترهای رنگی گوشت ایجاد کرده است؛ به‌طوری که شدت زردی افزایش و میزان قرمزی کاهش یافت. گروه دریافت‌کننده 300 میلی‌گرم بالاترین سطح روشنایی را نشان دادند. اندازه‌گیری مالون‌دی‌آلدهید، به‌عنوان شاخص اکسیداسیون چربی، نشان داد که ال-کارنیتین به طور معنی‌داری اکسیداسیون چربی‌ها را کاهش داده و در نتیجه بهبود کیفیت و ماندگاری گوشت را به همراه داشت. همچنین، مکمل‌سازی با ال-کارنیتین باعث نرم‌تر شدن موقت گوشت شد، اما این اثر با گذشت زمان کاهش یافت. در مورد افت ناشی از پخت، هیچ تفاوت معنی‌داری بین گروه‌ها مشاهده نشد. به‌طور کلی، افزودن ال-کارنیتین به جیره دام می‌تواند کیفیت گوشت را بهبود بخشد، اما مطالعات بیشتری برای تأیید نتایج مورد نیاز است.
کلیدواژه‌ها
کیفیت گوشت
ال کارنیتین
پایداری اکسیداتیو
پارامترهای رنگ
مکمل های غذایی

موضوعات

عنوان مقاله English

Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality

نویسندگان English

Mohammadtaghi Heydarian 1
ashkan jebelli javan 2
farzad Mirzaei Aghjehgheshlagh 3
Mohammadkazem Heydarian 4
Mahdi Panahee 5
1 Postdoctoral Researcher، Food Hygiene, faculty of veterinary medicine, semnan university, semnan,iran
2 associate Professor department of food hygiene and quality control faculty of veterinary medicine, semnan university, semnan,iran
3 Professor, Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran
4 PhD student, Department of Food Science and engineering, faculty of agriculture, Ferdowsi University, Mashhad, Iran
5 Master's degree student in Food Hygiene, Faculty of Veterinary Medicine, Semnan University, semnan, Iran
چکیده English

L-carnitine is used as a nutritional supplement in animal nutrition to improve meat quality and reduce fat oxidation. This study was conducted on male Sangsari lambs with the aim of investigating the effect of L-carnitine on color characteristics, fat oxidation, tenderness, and meat cooking loss. The lambs were divided into three groups of control, 150, and 300 mg L-carnitine per kilogram of diet. The results showed that the addition of L-carnitine to the diet, especially at the 300 mg level, caused significant changes in meat color parameters; such that the intensity of yellowness increased and the amount of redness decreased. These changes are probably due to increased fat oxidation and changes in muscle protein composition. The group receiving 300 mg showed the highest level of brightness, which may be related to a decrease in red pigments and an increase in yellow pigments. Measurement of malondialdehyde, an indicator of fat oxidation, showed that L-carnitine significantly reduced fat oxidation, resulting in improved meat quality and shelf life. L-carnitine supplementation also temporarily tenderized the meat, but this effect decreased over time. No significant differences were observed between groups in terms of cooking loss. Overall, L-carnitine may improve meat quality, but further studies are needed to confirm the results.

کلیدواژه‌ها English

Meat Quality
L-carnitine
Oxidative stability
Color Parameters
Nutritional Supplementation
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