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Title

Effect of dietary supplementation of garlic and vitamin E on lipid and protein oxidation in common carp meat during different storage times

Year: 1396
COI: JR_IJVST-8-2_004
Language: EnglishView: 418
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Authors

Reza Ghanei-Motlagh - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University o b f Mashhad, Mashhad, Iran
Hasan Baghshani - Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
Davar Shahsavani - Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University o b f Mashhad, Mashhad, Iran
Hamide Ghodrati Azadi - Department of Basic Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract:

This study was conducted to investigate the effects of dietary garlic powder and vitamin E supplement for 6 weeks on lipid and protein oxidation markers in nonfrozenand frozen carp meat at various time intervals.Fish were divided into four groups: Group 1 served as control; Group 2 and 3 received 25 and 50 g/kg diet garlic powder, respectively; Group 4 received diet supplemented with 150 mg/kg vitamin E. Based on the results, meat malondialdehyde (MDA) concentrations showed a significant (p < 0.05) decrease after 12, 48, 72 and 96 hours storage at 4 °C and after a storage period of 1 and 3 months at -20 °C in all treatment groups as compared to the control group. Carbonyl groups accumulation was found to be significantly reduced at 6 hours (in group 4), at 12 hours (in groups 3 and 4) and at 24, 48, 72 and 96 hours (in all treatment groups) after storage at 4 °C compared to the control group. Alpha-tocopheryl acetate supplementation resulted in the lowest MDA and protein carbonyl contents relative to garlic supplementation. It can be concluded that both studied compounds are notably effective against lipid and protein oxidation of carp meat during storage.

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This Paper COI Code is JR_IJVST-8-2_004. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

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Ghanei-Motlagh, Reza and Baghshani, Hasan and Shahsavani, Davar and Ghodrati Azadi, Hamide,1396,Effect of dietary supplementation of garlic and vitamin E on lipid and protein oxidation in common carp meat during different storage times,https://civilica.com/doc/665768

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Type of center: دانشگاه دولتی
Paper count: 34,044
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