ArticleFoods (Basel, Switzerland)2024
Effects of Prickly Ash Seed Dietary Supplementation on Meat Quality, Antioxidative Capability, and Metabolite Characteristics of Hu Lambs.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.Food chemistry: X · 2026Article
- Article
- Non-volatile and volatile compound analyses revealed the effect of oregano essential oil on the flavor characteristics of beef.Frontiers in nutrition · 2026Article
- Effects of dietary prickly ash seeds supplementation on muscle development and volatile compounds of Hu sheep.Food chemistry. Molecular sciences · 2025Article
- Electronic nose, flavoromics, and lipidomics reveal flavor changes inFood chemistry: X · 2025Article
- Metagenomic insights into the effects of Chive seed flavonoid on intestinal fermentation, morphology, and microbiota composition in sheep.Frontiers in microbiology · 2025Article
- Effects of Substitution of Wheat Straw by Giant Reed on Growth Performance, Serum Biochemical Parameters, Nutrient Digestibility, and Antioxidant Properties of Sheep.Animals : an open access journal from MDPI · 2024Article
- Carcass Trait, Physicochemical, Microstructure, and Fatty Acid Profile of Lamb Meat Fed Different Levels of Tamanu (Calophyllum inophyllum) Kernel Cake.Animal science journal = Nihon chikusan GakkaihoArticle
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Authors and funding
7 authors.
Funding
Abstract
In China, the processing of prickly ash (PA) produces a large number of by-products, including prickly ash seeds (PASs), which are rich in bioactive components such as flavonoids and phenolic compounds, and which may have an important influence on meat quality and muscle metabolites. Therefore, this study aimed to assess the impact of dietary PAS supplementation on the meat quality, antioxidant activity, and metabolite characteristics of lambs. Eighteen 3-month-old Hu lambs (25.66 ± 3.03 kg body weight) were randomly allotted to three different dietary treatment groups. In the three dietary treatments, 0% (basal diet, CON), 3% (CON with 3% PAS, low-dose PAS, and LPS), and 6% (CON with 6% PAS, high-dose PAS, and HPS) PASs were used. Results indicated significant improvements in the HPS group, including reduced cooking loss and increased fat content. The L* and b* 45 min values were significantly lower in the PAS groups than those in the CON group (
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