{"id":{"repo_id":"catania","oai_identifier":"oai:www.iris.unict.it:20.500.11769/593314"},"canonical_url":"https://search.dev.ndltd.org/etd/catania/oai:www.iris.unict.it:20.500.11769/593314","repository":{"repo_id":"catania","name":"Università degli Studi di Catania","base_url":"https://www.iris.unict.it/oai/request"},"display":{"title":"EFFECT OF SAPONINS ON LAMB MEAT QUALITY","abstract":"The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality.","abstract_html":"The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality.","abstract_has_math":false,"creators":["BROGNA, DANIELA MARIA RITA"],"institution":"Università degli studi di Catania","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["BELLA, MARCO SEBASTIANO","AVONDO, Marcella"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-12-07","date_published":"2011-12-07","updated_at":"2026-07-24T01:34:56Z","subjects":["saponins, meat quality, lamb"],"languages":["eng"],"rights":["info:eu-repo/semantics/openAccess","license:PUBBLICO - Pubblico con Copyright","license uri:iris.PUB02"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/20.500.11769/593314","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Brogna, DANIELA MARIA RITA","BELLA, MARCO SEBASTIANO","AVONDO, Marcella"]},{"key":"dc:creator","label":"Author","values":["BROGNA, DANIELA MARIA RITA"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-12-07"]},{"key":"dc:publisher","label":"Institution","values":["Università degli studi di Catania","place:Catania"]},{"key":"dc:type","label":"Dc Type","values":["info:eu-repo/semantics/doctoralThesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["saponins, meat quality, lamb"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["info:eu-repo/semantics/openAccess","license:PUBBLICO - Pubblico con Copyright","license uri:iris.PUB02"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/20.500.11769/593314"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality."]},{"key":"dc:title","label":"Title","values":["EFFECT OF SAPONINS ON LAMB MEAT QUALITY"]}]}],"canonical_facts":{"dc:contributor":["Brogna, DANIELA MARIA RITA","BELLA, MARCO SEBASTIANO","AVONDO, Marcella"],"dc:creator":["BROGNA, DANIELA MARIA RITA"],"dc:date":["2011-12-07"],"dc:description":["The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality."],"dc:identifier":["https://hdl.handle.net/20.500.11769/593314"],"dc:language":["eng"],"dc:publisher":["Università degli studi di Catania","place:Catania"],"dc:rights":["info:eu-repo/semantics/openAccess","license:PUBBLICO - Pubblico con Copyright","license uri:iris.PUB02"],"dc:subject":["saponins, meat quality, lamb"],"dc:title":["EFFECT OF SAPONINS ON LAMB MEAT QUALITY"],"dc:type":["info:eu-repo/semantics/doctoralThesis"]},"updated_at":"2026-07-24T01:34:56Z"}