title: Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.
abstract: BACKGROUND
  Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited.
  
  
  RESULTS
  The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect (P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved (P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected (P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower (P < 0.05) in LL muscle of horse than that of donkey.
  
  
  CONCLUSIONS
  Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry.
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Rossi
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
authors.forename: Sabrina
authors.initials: S
authors.lastname: Ratti
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
authors.forename: Grazia
authors.initials: G
authors.lastname: Pastorelli
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Maghin
authors.affiliation: Dipartimento di Scienze Agro-Ambientali e Territoriali, Università degli Studi di Bari, Bari, Italy.
authors.forename: Giovanni
authors.initials: G
authors.lastname: Martemucci
authors.affiliation: Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Campobasso, Italy.
authors.forename: Donato
authors.initials: D
authors.lastname: Casamassima
authors.affiliation: Dipartimento di Scienze Agro-Ambientali e Territoriali, Università degli Studi di Bari, Bari, Italy.
authors.forename: Angela Gabriella
authors.initials: AG
authors.lastname: D'Alessandro
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Milan, Italy.
authors.forename: Carlo
authors.initials: C
authors.lastname: Corino
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage; D003116:Color; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements; D018397:Equidae; D063427:Food Quality; D005960:Glucosides / Q000008:administration & dosage*; D006736:Horses; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects; D010084:Oxidation-Reduction; D010636:Phenols / Q000008:administration & dosage*; D010936:Plant Extracts / Q000008:administration & dosage*; D012677:Sensation / Q000187:drug effects; D013649:Taste / Q000187:drug effects; D059808:Polyphenols
chemical_list: D000975:Antioxidants; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; C058956:acteoside; D059808:Polyphenols
keywords: Equidae; antioxidant; meat quality; nutrition; plant extract; sensory parameters