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Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat

Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the effects of the addition of JFR to the diet of goats on their meat quality and flavor. Twenty-four...

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Autores principales: Wang, Jinxing, Lu, Renhong, Li, Yehong, Lu, Junzhi, Liang, Qiong, Zheng, Zihua, Huang, Heng, Deng, Fuchang, Huang, Huali, Jiang, Huimin, Hu, Junjie, Feng, Ming, Xiao, Peng, Yang, Xiaogan, Liang, Xingwei, Zeng, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100067/
https://www.ncbi.nlm.nih.gov/pubmed/37063323
http://dx.doi.org/10.3389/fnut.2023.1145841
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author Wang, Jinxing
Lu, Renhong
Li, Yehong
Lu, Junzhi
Liang, Qiong
Zheng, Zihua
Huang, Heng
Deng, Fuchang
Huang, Huali
Jiang, Huimin
Hu, Junjie
Feng, Ming
Xiao, Peng
Yang, Xiaogan
Liang, Xingwei
Zeng, Jun
author_facet Wang, Jinxing
Lu, Renhong
Li, Yehong
Lu, Junzhi
Liang, Qiong
Zheng, Zihua
Huang, Heng
Deng, Fuchang
Huang, Huali
Jiang, Huimin
Hu, Junjie
Feng, Ming
Xiao, Peng
Yang, Xiaogan
Liang, Xingwei
Zeng, Jun
author_sort Wang, Jinxing
collection PubMed
description Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the effects of the addition of JFR to the diet of goats on their meat quality and flavor. Twenty-four castrated Nubian male goats were randomly divided into two groups and fed a mixed diet containing 10% JFR (JFR, n = 12) or a conventional diet (CON, n = 12) for 45 days. Meat quality and flavor were measured at the end of the treatment. The addition of JFR to the diet could reduce the shear force of the longissimus dorsi muscle, as well as, the cross-sectional area and diameter of muscle fibers, indicating that the addition of JFR improved meat quality. JFR also increased the content of glutamic acid and ω-3 polyunsaturated fatty acid (C18:3n3 and C20:5N3) and reduced the content of C24:1 and saturated fatty acid (C20:0 and C22:0). In addition, the use of JFR increased the content of acetaldehyde and hexanal in the meat. Furthermore, JFR introduced new volatile components in the meat. The umami, saltiness, and richness of the meat also improved. In conclusion, the addition of jasmine flower residue to the diet can improve the meat quality and flavor of goat.
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spelling pubmed-101000672023-04-14 Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat Wang, Jinxing Lu, Renhong Li, Yehong Lu, Junzhi Liang, Qiong Zheng, Zihua Huang, Heng Deng, Fuchang Huang, Huali Jiang, Huimin Hu, Junjie Feng, Ming Xiao, Peng Yang, Xiaogan Liang, Xingwei Zeng, Jun Front Nutr Nutrition Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the effects of the addition of JFR to the diet of goats on their meat quality and flavor. Twenty-four castrated Nubian male goats were randomly divided into two groups and fed a mixed diet containing 10% JFR (JFR, n = 12) or a conventional diet (CON, n = 12) for 45 days. Meat quality and flavor were measured at the end of the treatment. The addition of JFR to the diet could reduce the shear force of the longissimus dorsi muscle, as well as, the cross-sectional area and diameter of muscle fibers, indicating that the addition of JFR improved meat quality. JFR also increased the content of glutamic acid and ω-3 polyunsaturated fatty acid (C18:3n3 and C20:5N3) and reduced the content of C24:1 and saturated fatty acid (C20:0 and C22:0). In addition, the use of JFR increased the content of acetaldehyde and hexanal in the meat. Furthermore, JFR introduced new volatile components in the meat. The umami, saltiness, and richness of the meat also improved. In conclusion, the addition of jasmine flower residue to the diet can improve the meat quality and flavor of goat. Frontiers Media S.A. 2023-03-30 /pmc/articles/PMC10100067/ /pubmed/37063323 http://dx.doi.org/10.3389/fnut.2023.1145841 Text en Copyright © 2023 Wang, Lu, Li, Lu, Liang, Zheng, Huang, Deng, Huang, Jiang, Hu, Feng, Xiao, Yang, Liang and Zeng. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Wang, Jinxing
Lu, Renhong
Li, Yehong
Lu, Junzhi
Liang, Qiong
Zheng, Zihua
Huang, Heng
Deng, Fuchang
Huang, Huali
Jiang, Huimin
Hu, Junjie
Feng, Ming
Xiao, Peng
Yang, Xiaogan
Liang, Xingwei
Zeng, Jun
Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title_full Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title_fullStr Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title_full_unstemmed Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title_short Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
title_sort dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10100067/
https://www.ncbi.nlm.nih.gov/pubmed/37063323
http://dx.doi.org/10.3389/fnut.2023.1145841
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