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Meat Sci. 2015 Jul;105:38-45. doi: 10.1016/j.meatsci.2015.03.002. Epub 2015 Mar 6.

Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep.

Author information

1
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
2
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China. Electronic address: luohailing@cau.edu.cn.

Abstract

The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000 mg/kg feed. After 120 days, the longissimus thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8 days at 4 °C. The results revealed that LE scavenged free radical in a dose-response manner in vitro. Supplementation with LE in animal diet increased (P<0.05) antioxidant content and radical scavenging activity while it decreased (P<0.05) reactive oxygen species (ROS) and thiobarbituric acid reactive substance (TBARS) levels of meat. Dietary LE supplementation can improve antioxidant capacity of meat, and the optimum dosage range of LE supplementation appeared to be 3000 to 4000 mg/kg feed.

KEYWORDS:

Aging time; Antioxidant activity; Flavonoid; Liquorice extract; Sheep

PMID:
25771136
DOI:
10.1016/j.meatsci.2015.03.002
[Indexed for MEDLINE]

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