<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male Lacaune lambs (15.6 ± 0.63 kg, 60 ± 2.8 days of age) were randomly allocated in 16 pens (four treatments of four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: T0, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (<italic>P</italic> = 0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain. T200 and T300 lambs had lower (<italic>P</italic> = 0.04) erythrocytes numbers; T100 and T300 lambs had lower (<italic>P</italic> = 0.01) leukocyte numbers and T300 lambs had lower (<italic>P</italic> = 0.04) lymphocyte numbers, compared to T0 lambs. Globulin levels were significantly greater in the T200 group (<italic>P</italic> = 0.04) only on day 15 but not day 30; levels of total protein were significantly higher (<italic>P</italic> = 0.01) only in T200 and T300 group on day 15 and only in T200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (<italic>P</italic> = 0.08) in T100, T200 and T300 group on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (<italic>P</italic> = 0.01) the serum activity of antioxidant enzymes and reduced (<italic>P</italic> = 0.01) levels of reactive oxygen species. In meat samples, T200 and T300 had greater total antioxidant capacity (<italic>P</italic> = 0.03) and lower (<italic>P</italic> = 0.01) lipoperoxidation rates. In carcasses, T300 lambs had greater (<italic>P</italic> ≤ 0.02) cooling weight losses and yields than did T0 lambs. Curcumin dietary supplementation also reduced (<italic>P</italic> ≤ 0.03) redness and yellowness. T200 and T300 lambs had fewer (<italic>P</italic> = 0.01) cooking losses and T200 lambs had greater (<italic>P</italic> = 0.03) water holding capacity than did T0 lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality in lambs.</p>
</abstract>

This study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male Lacaune lambs (15.6 ± 0.63 kg, 60 ± 2.8 days of age) were randomly allocated in 16 pens (four treatments of four replicates with two lambs each) for 30 days. The animals were assigned to the following treatments: T0, T100, T200 and T300, representing 0, 100, 200 and 300 mg of curcumin/kg of concentrate, respectively. Curcumin dietary supplementation increased (P = 0.02) weight gain; on regression analysis, 315.1 mg curcumin/kg of concentrate was the dosage that provided the greatest weight gain. T200 and T300 lambs had lower (P = 0.04) erythrocytes numbers; T100 and T300 lambs had lower (P = 0.01) leukocyte numbers and T300 lambs had lower (P = 0.04) lymphocyte numbers, compared to T0 lambs. Globulin levels were significantly greater in the T200 group (P = 0.04) only on day 15 but not day 30; levels of total protein were significantly higher (P = 0.01) only in T200 and T300 group on day 15 and only in T200 group on d 30. Gamma-glutamyltransferase concentrations tended to be lower (P = 0.08) in T100, T200 and T300 group on d 15, and only in the T100 group on d 30. Curcumin dietary supplementation increased (P = 0.01) the serum activity of antioxidant enzymes and reduced (P = 0.01) levels of reactive oxygen species. In meat samples, T200 and T300 had greater total antioxidant capacity (P = 0.03) and lower (P = 0.01) lipoperoxidation rates. In carcasses, T300 lambs had greater (P ≤ 0.02) cooling weight losses and yields than did T0 lambs. Curcumin dietary supplementation also reduced (P ≤ 0.03) redness and yellowness. T200 and T300 lambs had fewer (P = 0.01) cooking losses and T200 lambs had greater (P = 0.03) water holding capacity than did T0 lambs. These findings suggest that curcumin dietary supplementation improves growth and antioxidant responses, as well as influencing meat quality in lambs.

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Universidade do Estado de Santa Catarina (UDESC)

Department of Physiology and Pharmacology

Universidade Federal de Santa Maria (UFSM)

Universidade Federal de Mato Grosso do Sul

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

This study evaluated the effects of curcumin dietary supplementation on growth, physiology, carcass characteristics and meat quality in lambs. Thirty-two male...

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Data publikacji: 08 maj 2021

Zakres stron: 623 - 638

Otrzymano: 01 paź 2019

Przyjęty: 06 kwi 2020

DOI: https://doi.org/10.2478/aoas-2020-0100

Słowa kluczowe
antioxidant, biochemistry, curcuma longa, hemogram, sheep

© 2020 Hiam Marcon et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of curcumin dietary supplementation on growth performance, physiology, carcass characteristics and meat quality in lambs

Data publikacji: 08 maj 2021

Zakres stron: 623 - 638

Otrzymano: 01 paź 2019

Przyjęty: 06 kwi 2020

DOI: https://doi.org/10.2478/aoas-2020-0100

Słowa kluczoweantioxidant, biochemistry, curcuma longa, hemogram, sheep

© 2020 Hiam Marcon et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
antioxidant, biochemistry, curcuma longa, hemogram, sheep