Effect of Dietary Garlic Powder (Allium sativum) Supplementation on Lipid Stability of Mutton
Alamuoye Oluwatoyin F
The aim of the study was to investigate the effects of dietary garlic powder supplementation on the muscle cholesterol and lipid stability of primal cuts of West African Dwarf (WAD) rams. Forty WAD rams of average initial body weight of ±15kg, were randomly allotted into five treatment groups in which garlic powder was supplemented at 0% (control), 2%, 4%, 6% and 8% in the diets respectively. After 90 days of feeding, three WADS rams were randomly selected from dietary groups, weighed, slaughtered and dissected into primal cuts (loin, rib, round and shoulder) and Psoas major and Semi membranosus muscles were dissected. Lipid oxidation was assessed for raw and cooked cuts at different storage periods (7, 14, 21 days). The study showed that feeding garlic powder supplemented diets significantly (P<0.05) reduced muscle cholesterol. Lipid oxidative stability of meat samples was assessed by determining TBARS. The TBARS values were significantly (P<0.05) influenced by dietary treatments in raw and cooked cuts at 7, 14 and 21 days’ storage respectively. Lowest TBARS values were observed in raw and cooked cuts derived from rams fed treatment 5(8% garlic powder).