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Liu W, Gao H, He J, Yu A, Sun C, Xie Y, Yao H, Wang H, Duan Y, Hu J, Tang D, Ran T, Lei Z. Effects of dietary Allium mongolicum Regel powder supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves under heat stress conditions. Food Chem 2024; 453:139539. [PMID: 38788638 DOI: 10.1016/j.foodchem.2024.139539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Revised: 04/12/2024] [Accepted: 04/30/2024] [Indexed: 05/26/2024]
Abstract
The aim of this study was to investigate the effects of dietary Allium mongolicum Regel powder (AMRP) supplementation on the growth performance, meat quality, antioxidant capacity and muscle fibre characteristics of fattening Angus calves. Growth performance data and longissimus thoracis (LT) samples were collected from four groups of fattening Angus, which were fed either a basal diet (CON) or a basal diet supplemented with an AMRP dose of 10 (LAMR), 15 (MAMR), or 20 g/animal/day AMRP (HAMR) for 120 days before slaughter. AMRP addition to the feed improved growth performance and meat quality and altered muscle fibre type. Some responses to AMRP supplementation were dose dependent, whereas others were not. Together, the results of this study demonstrated that dietary supplementation with 10 g/animal/day AMRP was the optimal dose in terms of fattening calf growth performance, while 20 g/animal/day AMRP supplementation was the optimal dose in terms of meat quality.
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Affiliation(s)
- Wangjing Liu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Huixia Gao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Jianjian He
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Aihuan Yu
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Chenxu Sun
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Yaodi Xie
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Haibo Yao
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - He Wang
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Yueyan Duan
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Jinsheng Hu
- Tianjin Halo Biotechnology Co., Ltd., No. 18 Gui Yuan Road, Huan Yuan Hi Tech-Industrial Area, Tianjin, 300384, People's Republic of China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China
| | - Tao Ran
- College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730070, People's Republic of China
| | - Zhaomin Lei
- College of Animal Science and Technology, Gansu Agricultural University, No. 1 Yingmen Village Anning, Lanzhou, Gansu 730070, People's Republic of China.
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GLÓRIA EC, ELIAS HHDS, CARVALHO EEN, GUIMARÃES LGL. Physical-chemical and biochemical characterization of Buchenavia tomentosa Eichler fruits. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.36111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Tung YC, Chou YC, Hung WL, Cheng AC, Yu RC, Ho CT, Pan MH. Polymethoxyflavones: Chemistry and Molecular Mechanisms for Cancer Prevention and Treatment. ACTA ACUST UNITED AC 2019. [DOI: 10.1007/s40495-019-00170-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Ma X, Yang W, Laaksonen O, Nylander M, Kallio H, Yang B. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9871-9879. [PMID: 29035528 DOI: 10.1021/acs.jafc.7b04156] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophaë rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Merja Nylander
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
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