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Carcass traits, meat quality, antioxidant status and antioxidant gene expression in muscle and liver of Hu lambs fed perilla seed
Author(s) -
Deng K. P.,
Fan Y. X.,
Ma T. W.,
Wang Z.,
TanTai W. J.,
Nie H. T.,
Guo Y. X.,
Yu X. Q.,
Sun L. W.,
Wang F.
Publication year - 2018
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.12841
Subject(s) - perilla , antioxidant , intramuscular fat , malondialdehyde , superoxide dismutase , glutathione peroxidase , perilla frutescens , food science , biology , glutathione , chemistry , zoology , biochemistry , enzyme , raw material , ecology
Summary The effects of perilla ( Perilla frutescens L.) seed on carcass traits, meat quality, antioxidant status and antioxidant gene expression in the liver and muscle of Hu lambs were investigated in this study. Sixty Hu lambs (23.02 ± 1.36 kg) were randomly divided into four experimental groups receiving diets containing 0%, 5%, 10% or 15% perilla seed ( CD , 5% PFSD , 10% PFSD and 15% PFSD , respectively). The addition of perilla seed had no significant impacts on carcass traits ( p > .05). There were no differences in pH , meat colour, drip loss, cooking loss or shear force among the four treatments ( p > .05). Addition of perilla seed increased ( p < .05) deposition of intramuscular lipids but had no effect on other chemical components in the longissimus dorsi ( LD ) ( p > .05). The 15% PFSD diet decreased the total antioxidant capacity (T‐ AOC ) and malondialdehyde ( MDA ) content in the liver ( p < .05 for both) but increased the activity of these antioxidant enzymes in LD ( p < .05 for both). Compared to CD , addition of perilla seed increased superoxide dismutase ( SOD ) and glutathione peroxidase ( GPX ) expression in the liver and LD ( p < .05 for all). These results indicate that perilla seed supplementation in lambs’ diets can increase deposition of intramuscular lipids and improve muscular oxidative status and meat quality.