Effect of purslane powder on performance, quality and oxidative stability of meat and some blood metabolites in fattening lambs

This experiment was conducted to investigate the effect of different levels of dried powder Purslane (DPP) on performance, meat quality, meat oxidative stability and some blood metabolites in Torki Qashqai male lambs. 16 Torki Qashqai male lambs 3 months (with 22±0.46 kg body weight) were randomly divided into 4 groups and were fed of diets containing different levels of 0 (control), 5, 10 and 15% DDP for 60 days. The results showed that the use of different levels of Purslane were not significant effect on growth performance on 60 days of fattening period. pH and moisture of meat on different storing times (60, 120 and 180 days) were not affected by treatments and time (P>0.05). TBARS levels in lamb meat increased linearly with increasing storage time (P0.05). In conclusion, inclusion of 10 percent DPP in lamb diet improves meat oxidative stability and 15 percent DPP caused more reduction in blood lipids.