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Effect of dietary blend of canola oil and palm oil on fatty acid composition, color and antioxidant profile of Biceps femoris muscle in goats


Citation

Adeyemi, Kazeem Dauda and Sazili, Awis Qurni and Sabow, Azad Behnan and Karim, Roselina and Ismail, M. (2015) Effect of dietary blend of canola oil and palm oil on fatty acid composition, color and antioxidant profile of Biceps femoris muscle in goats. In: 5th International Conference on Sustainable Animal Agriculture for Developing Countries (SAADC 2015), 27-30 Oct. 2015, Dusit Thani Pattaya Hotel, Thailand. (pp. 726-732).

Abstract / Synopsis

This study examined the effect of blend of 80% canola oil and 20% palm oil (BCPO) on lipid composition, antioxidant status, color and oxidative stability of Biceps femoris (BF) muscle in goats. Twenty-four bucks were randomly assigned to diets containing 0, 4 or 8% BCPO, fed for 14 weeks and slaughtered. Diet had no effect on glutathione peroxidase, catalase and superoxide dismutase activities. Goats fed 4% BCPO had higher (P<0.05) CLA cis-9 trans-11 while 8% BCPO had higher C18:3n-3 compared to other treatments. The 4 and 8% BCPO meat had lower (P<0.05) C14:0 and C15:0 and higher C22:5n-3 than did control goats. Dietary BCPO improved α and γ-tocopherol, redness and oxidative stability but did not affect total carotenoids and δ-tocopherol. Dietary BCPO enhanced beneficial muscle lipids without compromising color and lipid stability.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Agriculture
Faculty of Food Science and Technology
Halal Products Research Institute
Keywords: Lipid oxidation; Redness; Antioxidants; Fatty acids
Depositing User: Nabilah Mustapa
Date Deposited: 22 Feb 2018 08:33
Last Modified: 22 Feb 2018 08:33
URI: http://psasir.upm.edu.my/id/eprint/59071
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