Dietary supplementation of Moringa oleifera silage increases meat tenderness of Assaf lambs

作者：Cohen Zinder Miri^*; Orlov Ala; Trofimyuk Olena; Agmon Rotem; Kabiya Rame; Shor Shimoni Einav; Wagner Erin K; Hussey Karen; Leibovich Haim; Miron Joshua; Shabtay Ariel

来源：Small Ruminant Research, 2017, 151: 110-116.

DOI：10.1016/j.smallrumres.2017.04.021

• Lamb
• Tenderness
• Sarcomere length
• Moringa oleifera
• Infra muscular fat

It is well-recognized, that dietary manipulation can alter the quality of lamb meat. Moringa-oleifera was previously shown to improve livestock product quality. In the current research, we tested the effect of dietary ensiled Moringa oleifera, accounting for 6.8% of TMR, on quality characteristics of longissimus lumborum (LL) muscle of growing Assaf lambs. Steaks of Moringa-fed lambs were tenderer (27.5 +/- 4.72 N), comparing to the controls (34.8 +/- 4.28N), by means of shear-force (SF; P <= 0.01), and characterized by longer sarcomeres (2.24 +/- 0.23 and 1.88 +/- 0.11 mu m, respectively; P <= 0.001) and lower intra-muscular fat (IMF) content (3.83 +/- 1.60 and 5.94 +/- 1.82%, respectively; P <= 0.05). No difference was revealed between groups, in collagen content (CC). It is suggested that Moringa oleifera based dietary manipulation could be implemented in order to design a tender and lean lamb meat.

• 出版日期2017-6