The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat

被引：23

作者：

Dal Bosco, Alessandro ^{[1
]}

Mattioli, Simona ^{[1
]}

Matics, Zsolt ^{[2
]}

Szendro, Zsolt ^{[2
]}

Gerencser, Zsolt ^{[2
]}

Mancinelli, Alice Cartoni ^{[1
]}

Kovacs, Melinda ^{[2
]}

Cullere, Marco ^{[3
]}

Castellini, Cesare ^{[1
]}

Zotte, Antonella Dalle ^{[3
]}

机构：

[1] Univ Perugia, Dept Agr Food & Environm Sci, Borgo 10 Giugno 74, I-06100 Perugia, Italy

[2] Kaposvar Univ, Fac Agr & Environm Sci, 40 Guba S Str, H-7400 Kaposvar, Hungary

[3] Univ Padua, Dept Anim Med Prod & Hlth, Agripolis, Viale Univ 16, I-35020 Padua, Italy

来源：

MEAT SCIENCE | 2019年 / 158卷

关键词：

Glycyrrhiza glabra; Rabbit meat burgers; Antioxidant; Fatty acids; NATURAL ANTIOXIDANTS; LIPID-PEROXIDATION; OXIDATION; MUSCLE; FLAVONOIDS; PRODUCTS; VITAMIN; PROFILE;

D O I：

10.1016/j.meatsci.2019.107921

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present research studied the effect of liquorice extract (in feed and/or directly in burgers) on the shelf-life of rabbit meat. Before weaning, 28 individually caged rabbit does with their litters were divided in two dietary groups: Control, receiving a commercial diet, and Liquorice, receiving the Control diet supplemented with 6 g liquorice extract/kg (L). At 12 weeks of age, 15 fattened rabbits/treatment (one rabbit/cage) were slaughtered and their hindlegs dissected. Hindleg meat was trimmed, individually minced and divided into two parts: one of them was mixed with 0.25% (w/w) L. Storage time significantly reduced the amount of polyunsaturated fatty acids in the burger, to a different magnitude depending on the unsaturation level, experimental group and storage time. The a-tocopherol content showed higher levels during storage in the burgers from the Liquorice group. Also TBARs values showed a significant positive effect of dietary liquorice and a progressive increase at days 3 and 6 of storage.

引用

页数：5

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