The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality

S. Milewski; B. Zaleska

doi:10.22358/jafs/66208/2011

The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality

S. Milewski, B. Zaleska

Research output: Contribution to journal › Journal Article › peer-review

13 Citations (Scopus)

Abstract

The effect of supplementary dried brewer's yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast®S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P

Original language	English
Pages (from-to)	537-545
Number of pages	9
Journal	Journal of Animal and Feed Sciences
Volume	20
Issue number	4
DOIs	https://doi.org/10.22358/jafs/66208/2011
Publication status	Published - 2011
Externally published	Yes

Keywords

Brewer's yeast
Lambs
Meat quality
Prebiotic

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10.22358/jafs/66208/2011Licence: CC BY

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abstract = "The effect of supplementary dried brewer's yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast{\textregistered}S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P",

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T1 - The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality

AU - Milewski, S.

AU - Zaleska, B.

PY - 2011

Y1 - 2011

N2 - The effect of supplementary dried brewer's yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast®S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P

AB - The effect of supplementary dried brewer's yeast, Saccharomyces cerevisiae, during 100 days rearing period on meat quality of lambs was investigated. Twenty four male Kamieniecka breed lambs were divided into two groups: I - control, II - experimental - supplemented with preparate Inter Yeast®S, containing Saccharomyces cerevisiae. Meat quality was determined on samples of M. longissimus lumborum (LL) and M. quadriceps femoris (QF), based on the following parameters: chemical composition, physicochemical properties, the fatty acid composition and profile of intramuscular fat, and sensory properties. Meat of lambs from group II contained more dry matter (0.78%) and intramuscular fat (0.33%), compared with control lambs (P

KW - Brewer's yeast

KW - Lambs

KW - Meat quality

KW - Prebiotic

U2 - 10.22358/jafs/66208/2011

DO - 10.22358/jafs/66208/2011

M3 - Journal Article

SN - 1230-1388

VL - 20

SP - 537

EP - 545

JO - Journal of Animal and Feed Sciences

JF - Journal of Animal and Feed Sciences

IS - 4

ER -

The effect of dietary supplementation with Saccharomyces cerevisiae dried yeast on lambs meat quality

Abstract

Keywords

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