The Effect of Antioxidant Activity of Liquid Smoke in Feed Supplement Block on Meat Functional of Muscle Longissimus dorsi

International Ruminant Seminar: "Eco-friendly livestock production for sustainable agriculture"

农业科学;生态环境科学

Abustam, E.^1 ; Said, M.I.^1 ; Yusuf, M.^1

Departement of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia^1

关键词: Anti-oxidant activities;    Feed supplement;    Functional properties;    Longissimus dorsi;    Maturation time;    Randomized design;    Thiobarbituric acid reactive substances;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/119/1/012046/pdf
DOI  :  10.1088/1755-1315/119/1/012046

来源: IOP

【 摘 要 】

This study aims to look at the role of liquid smoke as an antioxidant added in feed supplement block and administered to cattle for 45 days on the functional properties of meat. The level of liquid smoke in the feed and the time of maturation in Muscle Longissimus dorsi after slaughtering cattle were the two treatment factors observed for the functional properties of meat. The study used a complete randomized design in which factor 1 was a 10% smoke level in the feed (0, 1, 2%) and factor 2 was maturation time (0, 2, 4, 6, 8 days). The parameters observed were water holding capacity (WHC), raw meat shear force (RMSF), fat oxidation rate (thiobarbituric acid reactive substance) and antioxidant activity (DPPH). The results showed that liquid smoke levels lowered the WHC, RMSF more or less the same, increased fat oxidation rate, and antioxidant activity more or less the same. While maturation tends to increase WHC, increase RMSF, fat oxidation rate, and antioxidant activity. It can be concluded that liquid smoke as an antioxidant in the diet of block supplements can maintain the functional properties of Muscle Longissimus dorsi of Bali cattle during maturation.