文章基本信息

标题：Sensory Attributes, Microbial Activity, Fatty Acid Composition and Meat Quality Traits of Hanwoo Cattle Fed a Diet Supplemented with Stevioside and Organic Selenium
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作者：Yong Geum Shin ; Dhanushka Rathnayake ; Hong Seok Mun 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：129
DOI：10.3390/foods10010129
出版社：MDPI Publishing
摘要：This study examined the effects of stevioside (S) and organic selenium (O-Se) supplementation on the sensory attributes, microbial activity, fatty acid composition, and meat quality traits of Hanwoo cattle (Korean native cattle). Twenty-four Hanwoo cattle (663 ± 22 kg body weight) were assigned to two dietary treatments for 8 months: control diet and 1% stevioside with 0.08% organic selenium supplemented diet. S and O-Se inclusion in the diet enhanced the final body weight, weight gain, and carcass crude protein (p 0.05), and all sensory attributes were enhanced in the S and O-Se supplemented diet. Overall, these results suggest that supplementation of the ruminant diet with stevioside and organic selenium improves the growth performance, carcass traits, and meat quality with enriched PUFAs profile and retards the lipid oxidation during the storage period in beef.
关键词：stevioside; organic selenium; Hanwoo cattle; fatty acid profile; oxidative status; sensory attributes