Effect of Selenium-Enriched Yeast Supplementation on Microbial Spoilage and Lambs’ Meat Quality during Shelf Life
محورهای موضوعی :
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)
کلید واژه: lambs, meat color, microbial growth, storage period,
چکیده مقاله :
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.
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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