A strategy to obtain “functional” meat is the change in vivo of carcass composition, which is affected by feeding in primis. Thirthy Delle Langhe breed lambs were divided in three groups according to: post weaning rationing with no omega-3 in diet, or diet containing 4% of omega-3, or third group with diet containing 7% of omega-3. A portion of the longissimus dorsi and semimembranosus muscles was sectioned and evaluated histochemically to fiber type. Intramuscular fat cells were stained and their area determined using a particle size analyzer. The enrichment of diet with omega-3 fatty acid significantly affects the morphometric parameters of adypocites and fiber of the two muscles under study. However, the percentage of fiber types varied between treatment groups with a lower percent of βred fibers being observed. These findings add interest and meaning to our understanding of meat characteristics as food that may contribute to the improvement of human health.

Influence of antioxidants to improving meat quaity:histochemical characteristics of lamb muscle / DE Marzo D; Nicastro F; Toteda F; Nicastro A. - In: PROGRESS IN NUTRITION. - ISSN 1129-8723. - 14:4(2012), pp. 252-256.

Influence of antioxidants to improving meat quaity:histochemical characteristics of lamb muscle

NICASTRO, Francesco Vito M;TOTEDA, Francesco;
2012

Abstract

A strategy to obtain “functional” meat is the change in vivo of carcass composition, which is affected by feeding in primis. Thirthy Delle Langhe breed lambs were divided in three groups according to: post weaning rationing with no omega-3 in diet, or diet containing 4% of omega-3, or third group with diet containing 7% of omega-3. A portion of the longissimus dorsi and semimembranosus muscles was sectioned and evaluated histochemically to fiber type. Intramuscular fat cells were stained and their area determined using a particle size analyzer. The enrichment of diet with omega-3 fatty acid significantly affects the morphometric parameters of adypocites and fiber of the two muscles under study. However, the percentage of fiber types varied between treatment groups with a lower percent of βred fibers being observed. These findings add interest and meaning to our understanding of meat characteristics as food that may contribute to the improvement of human health.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/133254
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