Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 257-269 |
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Heydarian M, jebelli javan A, Mirzaei Aghjehgheshlagh F, Heydarian M, Panahee M. Effect of Diatary supplementation of L-carnitine on male Sangsari lambs meat quality. FSCT 2025; 22 (163) :257-269
URL: http://fsct.modares.ac.ir/article-7-79379-en.html
URL: http://fsct.modares.ac.ir/article-7-79379-en.html
Mohammadtaghi Heydarian1 
, Ashkan Jebelli javan * 2, Farzad Mirzaei Aghjehgheshlagh3 , Mohammadkazem Heydarian4 , Mahdi Panahee5
, Ashkan Jebelli javan * 2, Farzad Mirzaei Aghjehgheshlagh3 , Mohammadkazem Heydarian4 , Mahdi Panahee5
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 ,jebellija@semnan.ac.ir
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
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
Abstract: (76 Views)
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.
Keywords: Meat Quality, L-carnitine, Oxidative Stability, Color Parameters, Nutritional Supplementation
Article Type: Original Research |
Subject:
Meat and Products Technology
Received: 2025/02/6 | Accepted: 2025/03/12 | Published: 2025/08/23
Received: 2025/02/6 | Accepted: 2025/03/12 | Published: 2025/08/23
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