Effect of Selenium-Enriched Yeast Supplementation on Microbial Spoilage and Lambs’ Meat Quality during Shelf Life
الموضوعات :
G. Velázquez-Garduño
1
(Universidad Tecnológica del Valle de Toluca, Toluca, México)
M.D. Mariezcurrena-Berasain
2
(Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, México)
M.A. Mariezcurrena-Berasain
3
(Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, México)
E.D. Archundia-Velarde
4
(Universidad Tecnológica del Valle de Toluca, Toluca, México)
D. Giron-Orozco
5
(Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Toluca, México)
الکلمات المفتاحية: lambs, meat color, microbial growth, storage period,
ملخص المقالة :
The aim of the current research was to evaluate the effect of selenium-enriched yeast supplementation on microbial spoilage and the biochemical quality of lamb meat during shelf life. Nine Pelibuey lambs (Ovis aries) were randomly assigned to one of three treatments: a control without selenium supplementation (T1), and two supplemented with selenium enriched yeast (Saccharomyces cerevisiae Selyeast 3000TM enriched yeast, LFA Lesaffre) with either 0.35 mg/kg (T2) or 0.60 mg/kg of selenium (T3), respectively, for 60 days. Microbiological spoilage and biochemical characteristics were evaluated during 0, 3, 6, and 9 days post-slaughter under refrigeration conditions (4 ˚C). Immediately after slaughter, no significant differences were found in aerobic plate count, fecal coliforms count, psychrophiles, pH, a* (Redness), and b* (Yellowness) among treatments. However, statistical differences (P<0.05) were observed within treatments in Psychro-philic, pH, L*(Lightness), and b* along the storage period; pH values decreased in all groups during stor-age, nevertheless higher doses of Se kept the highest pH values by the end of the observation period. As expected, there was a significant positive high correlation between day and b* (rxy=0.83; P<0.001), and a negative high correlation between pH and b* (rxy=-0.82; P<0.001). Selenium antioxidant and antimicrobial effect on meat did not result as expected and it’s hypothesized that an extreme care of animal and meat sanitary manipulation minimized its effect.
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