Effect of purslane powder on performance, quality and oxidative stability of meat and some blood metabolites in fattening lambs

Document Type : Research Paper


1 Ph.D Student of Animal Nutrition, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran

2 Assistant Professor, Department of Animal Science, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran


This experiment was conducted to investigate the effect of different levels of dried powder Purslane (DPP) on performance, meat quality, meat oxidative stability and some blood metabolites in Torki Qashqai male lambs. 16 Torki Qashqai male lambs 3 months (with 22±0.46 kg body weight) were randomly divided into 4 groups and were fed of diets containing different levels of 0 (control), 5, 10 and 15% DDP for 60 days. The results showed that the use of different levels of Purslane were not significant effect on growth performance on 60 days of fattening period. pH and moisture of meat on different storing times (60, 120 and 180 days) were not affected by treatments and time (P>0.05). TBARS levels in lamb meat increased linearly with increasing storage time (P<0.05). Lamb fed with different levels of DPP significantly had lower TBARS compared to control groups (P<0.05). Both of these treatments have lower TBARS than the control group (P<0.05). Inclusion of higher amount of purslane in diet led to linear decrease in production of TBARS in period of meat storage (P<0.05). Inclusion of higher content of purslane in diet led to linear decrease in blood cholesterol and triglyceride content (P<0.01), but did not affect on blood glucose content (P>0.05). In conclusion, inclusion of 10 percent DPP in lamb diet improves meat oxidative stability and 15 percent DPP caused more reduction in blood lipids.


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