Co-Authors:
Cohen-Zinder, M., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Orlov, A., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Trofimyuk, O., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Agmon, R., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Kabiya, R., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Shor-Shimoni, E., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Wagner, E.K., Tufts University, School of Medicine, Boston, MA, United States
Hussey, K., Teagasc, The Irish Agriculture and Food Development Authority, Food Industry Development Dept. Teagasc Food Research Centre, Ashtown, Dublin, Ireland
Leibovich, H., Research and Development Haemek, P.O. Box 73, Migdal Haemek, Israel
Miron, J., Department of Ruminant Science, Agricultural Research Organization, P.O. Box 6, Bet Dagan, Israel
Shabtay, A., Beef Cattle Section, Newe-Ya'ar Research Center, Agricultural Research Organization, P.O. Box 1021, Ramat Yishay, Israel
Abstract:
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 μm, 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. © 2017 Elsevier B.V.
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