Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs

摘要

Sixty male Small-tailed Han sheep (initial body weight: 42.5?±?4.1?kg) were assigned randomly and averagely into four groups to evaluate effects of flavonoids extracted from Allium mongolicum Regel (AMR) on meat quality and composition of fatty acids related to flavor in longissimus dorsi muscle of lambs. Lambs of four groups were fed a basal control diet (C), and basal diet?+?three different amounts of flavonoids extracted from the AMR; those were 11?mg kg?1 (Flav 11), 22?mg kg?1 (Flav 22), or 33?mg kg?1 (Flav 33), respectively. Dressing percentage, loin eye area, cooking loss, and pressing loss were affected by treatments (P?longissimus dorsi muscle were changed by treatments (P?longissimus dorsi muscle.