Abstract :
This study was carried out to determine the effects of dietary antioxidant supplementations
of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color
stability of chevon. Four dietary treatments of eight goats each were randomly assigned to
basal diet 70% concentrate and 30% oil palm fronds (CN), CN+ 400 mg/kg vitamin E (VE),
0.5% turmeric (TU) or 0.5% Andrographis paniculata (AP). After 14 weeks of feeding, the
goats were slaughtered and goat meat was sampled, then vacuum- packaged and conditioned
for three post mortem aging periods (0, 7 and 14 days) in a chiller (4 ◦C). Meat
tenderness was improved (P < 0.05) at 14 days aging in biceps femoris (BF) muscle. All
antioxidant supplements improved (P < 0.05) color of the meat. The supplementation of
dietary antioxidants had significantly (P < 0.05) improved the L (lightness), a (redness), b
(yellowness) as well as the chroma and hue angle values. Post mortem aging periods significantly
(P < 0.05) influenced on redness, yellowness, chroma and hue angle. Similarly,
the thiobarbituric acid reactive substances (TBARS) value of the chevon was shown to be
affected by the dietary supplementation of antioxidants. It is concluded that TU and AP
are potential dietary antioxidant supplements like VE, for the purpose of color stability
and preventing of lipid oxidation, particularly in post mortem aging periods of the biceps
femoris muscle.
