Influence of Dehydrated Medicago Sativa on Quality Characteristics of Marchigiana Beef

Authors

  • Giuseppe Martino Faculty of BioSciences and Technologies for Agriculture Food and Environment, University of Teramo, Mosciano S.A., Italy
  • Lisa Grotta Faculty of BioSciences and Technologies for Agriculture Food and Environment, University of Teramo, Mosciano S.A., Italy
  • Valentina Ponzielli Faculty of BioSciences and Technologies for Agriculture Food and Environment, University of Teramo, Mosciano S.A., Italy

Abstract

The composition of cattle diets is one the most important parameters influencing meat quality .Effects of pasture alone and supplementation with dehaydrated Medicago sativa on carcass and meat quality were studied in Marchigiana beef cattle, in particular lipid and stability. Meat quality measurements were made on Longissimus dorsi (LD) muscle in 20 animals slaughtered at 660-700 kg. The amount of lipids in the control group was lower with higher percentage of polyunsaturated fatty acids (PUFA), especially linoleic (C18:2) and linolenic (C18:3) acid. There were significant differences (P≤0.01) of TBARS values that were higher in the group fed with supplementation of Medicago sativa than in the other group, the control one.

Keywords:

Dehydrated medicago sativa (Alfalfa), Pasture, Meat quality, Fatty acids, Lipid oxidation, TBARS, Meat quality.

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Published

2014-09-15

How to Cite

Martino, G. ., Grotta, L. ., & Ponzielli, V. . (2014). Influence of Dehydrated Medicago Sativa on Quality Characteristics of Marchigiana Beef. Animal Review, 1(3), 37–44. Retrieved from https://archive.conscientiabeam.com/index.php/92/article/view/47

Issue

Vol. 1 No. 3 (2014)

Section

Articles

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