scholarly journals Impact of Amaranthus hypochondriacus in nutrition for rabbits on meat quality

2021 ◽  
Vol 72 (1) ◽  
pp. 2713
Author(s):  
RS SHEVCHIK ◽  
YV DUDA ◽  
OG GAVRILINA ◽  
LV KUNEVA ◽  
HV SAMOYLUK
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Live Weight ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Control Group ◽  
Amaranthus Hypochondriacus ◽  
Rabbit Meat ◽  
The Impact ◽  
Water Holding

Unique properties of Amaranthus hypochondriacus have been extensively utilized in the recent time worldwide both in food technologies and husbandry. An intensive growth of Amaranthus hypochondriacus plants has been made in Ukraine there and, respectively, production of foods based on amaranth is growing, however no research on its use for feeding rabbits is available. Therefore, the study aimed to review the impact of Amaranthus hypochondriacus on slaughter features of rabbits, meat quality including those under storage conditions. The California race rabbits of 60 days age were divided into two groups, 28 animals in each. The rabbits in the study group were fed (by adding to the basal diet) with 20% of amaranth oilcake. The rabbits were slaughtered at age of 120 days. The following key features of meat output and quality performance were determined: pH, moisture content, water-holding capacity, cooking losses, protein and cholesterol content as well as change in pH, microorganisms count, and moisture loss percentage during 9-day storage in chilled state. Amaranthus hypochondriacus effect on the rabbit live weight, hot carcass weight, dressing out percentage, percentage ratio of heart, kidney, liver, lung weight to carcass weight, рН, moisture content, water-holding capacity, and meat morphological structure was determined. Reduction in cholesterol level by 15.07% (р < 0.05) in the meat of rabbits that were fed with Amaranthus hypochondriacus was detected. pH and drip loss percentage were not significantly different among the groups in the shelf-life period. However, it was found out that growth of microorganisms in the meat of rabbits that were fed with Amaranthus hypochondriacus was slowed down: microorganisms count was 1.65 and 1.71 (р < 0.05) times lower than in the control group on the 6th and 9th days of storage, accordingly. The low-cholesterol and bacteriostatic effects of amaranth oilcake in the rabbit nutrition may significantly increase dietary properties of rabbit meat. Use of amaranth oilcake for rabbit fattening has great potential and further studies including the mechanism of antibacterial effect of A. hypochondriacus on the rabbit meat are required

scholarly journals Meat quality of Morada Nova lambs subjected to different feeding regimes

2016 ◽  
Vol 37 (2) ◽  
pp. 911 ◽  
Author(s):  
Antônio Clébio Ferreira da Silva ◽  
Hélio Henrique Araújo Costa ◽  
Maria Claudete Rodrigues Peres ◽  
Adaílton Camelo Costa ◽  
Diego Rodrigues de Sousa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Meat Product ◽  
Live Weight ◽  
Water Holding Capacity ◽  
Feed Restriction ◽  
Longissimus Dorsi Muscle ◽  
Ad Libitum ◽  
Water Holding

This study aimed to evaluate the effect of pre- and post-calving feed restriction on quantitative characteristics and lipid profile of meat from Morada Nova sheep. Twenty-four male lambs from single births only, with an initial weight of 10.0 ± 3.07 kg and at four months of age, were distributed in a randomized complete design, into three groups: pre-calving restriction (R-PRE; n=8) post-calving restriction (R-POS; n=8), and ad libitum feeding (ADLI; n=8). To make up the experimental treatments, the feeding regime applied previously on the sheep in the last third of pregnancy was considered. Treatments ADLI and R-POS were composed of lambs born from ewes fed ad libitum in the last third of pregnancy. Treatment R-PRE consisted of lambs born from ewes subjected to feed restriction in the last third of pregnancy at 60% of the recommended requirements for the group of ewes feeding ad libitum. For the lambs from treatments ADLI and R-PRE, the diet was supplied allowing 20% of the total supplied as refusals. For the animals from R-POS, a 30% restriction was imposed in relation to the animals feeding ad libitum. Animals were slaughtered with an average live weight of 25 kg. Afterwards, carcasses were chilled at 4 ºC for 24 h. Meat quality measurements were taken on the right side of each carcass; pH was determined immediately after slaughter and then again after chilling. Samples of the longissimus dorsi muscle were collected and frozen at -20 ºC. Moisture, ash, protein, total lipids, water-holding capacity, and cooking loss were determined in the meat samples, which were then subjected to the shear-force test. The sensory analysis was determined by the hedonic-scale test, in which sensory parameters of tenderness, juiciness, flavor, aroma, and overall acceptability and fatty acid profile were evaluated. There was a feed-restriction effect on protein, lipids, and water-holding capacity (P0.05). Saturated fatty acid contents were affected by the treatments (P0.05). Feed restriction does not compromise the physicochemical or sensory quality of Morada Nova lambs meat, but rather provides a meat product of good acceptance.

scholarly journals THE EFFECTS OF PRESLAUGHTER WITHHOLDING OF FEED AND WATER FROM RABBITS ON THEIR CARCASS YIELD AND MEAT QUALITY,

2021 ◽  
Vol 21 ◽  
pp. 164-169
Author(s):  
K. J. Joseph ◽  
B. Awosanya ◽  
B. A. Adebua
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Quality Parameters ◽  
Water Holding Capacity ◽  
Average Weight ◽  
Meat Processing ◽  
Fasting Period ◽  
White Breed ◽  
Rabbit Meat ◽  
Water Holding

Ninety rabbits (California White breed) with an average weight of 2.3kg were allocated at random to one of nine treatments to assess the effects of withholding feed alone or feed together with water on darcass shrinkage and meat quality. The nine treatments were: The control (given ad libitun feed and water), and 12, 24, 36 and 48 hours periods without feed alone prior to slaughter and 12, 24, 36 and 48 hours without feed and water. Live and carcass weights were taken to monitor shrinkage. Other relevant meat quality parameters such as protein content, pll, index of water holding capacity, colour and wetness scores, cooking losses and the percentage gross composition of the carcass were determined. Live and carcass Weights, weights of head, liver, kidneys and heart decreased progressively as the length of fasting period increased. The progressive decreases in weights were found to be more pronounced in animals from which feed together with water were withdrawn. Within 24 hours of fasting, decreases in weights were found to be significant (P<0.05). Ultimate pH and index of water holding capacity of the meats also increased with the increase in lenght of fasting period, with a concomitant decrease in cooking losses. The fat ratio of the carcass component decreased with increase in length of fasting. A preslaughter period of only a few hours between 0 and 12 hours is therefore recommended for rabbit meat processing.

scholarly journals DYNAMICS OF LIVE WEIGHT AND MEAT QUALITY OF PIGS OF DIFFERENT GENOTYPES WHEN FEEDING DRY BLOOD

2021 ◽  
pp. 45-51
Author(s):  
Е.Н. ПРАВДИНА ◽  
И.Ю. БЫСТРОВА ◽  
Е.А. КУВШИНОВА ◽  
И.В. КАПИТОШИНА
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Experimental Period ◽  
Control Group ◽  
Yorkshire Pigs ◽  
Protein Feed ◽  
Water Holding ◽  
Growth Of Animals ◽  
Hybrid Group

Проблема и цель. Целью исследований явилось изучение в условиях промышленной технологии новых методов повышения продуктивных качеств свиней за счёт использования высокопротеинового корма из сухой крови свиней. Методология. Для экспериментов методом сбалансированных групп были составлены 8 групп свиней в возрасте 28 дней, по 30 голов каждая. В ходе исследований проводили оценку роста молодняка, изучали мясные качества свиней и физические свойства мяса. При этом нами учитывались такие показатели как абсолютный и среднесуточный приросты, живая масса, убойная масса, убойный выход, площадь «мышечного глазка», толщина шпига, длинна туши, влагоудерживающая способность и цветность мяса. Результаты. В конце опытного периода животные всех опытных групп, получавшие с рационом сухую кровь свиней, превосходили по массе свиней соответствующих контрольных групп. По породе йоркшир – на 2,1 кг, по породе ландрас – на 3,1 кг, по породе дюрок – на 4,3 кг, по гибридной группе – на 2,8 кг. Наиболее высокими показателями мясных качеств характеризовались животные опытных групп. Так, свиньи порды йоркшир превосходили животных контрольной группы той же породы на 0,6 %, по породе ландрас – на 1,1 %, по породе дюрок – на 0,6 %, по гибридам – на 0,8 %. Более высокая влагоудерживающая способность была отмечена в мясе животных породы ландрас и гибридной группы – 57,2 % и 56,8 %. Показатель рН мышечной ткани животных опытных групп находился в пределах нормы. Цветность мяса свиней разных генотипов в результате скармливания сухой крови свиней повышалась. Заключение. Таким образом, включение в рационы свиней сухой крови свиней оказывает положительное влияние на рост животных и улучшает мясные качества свиней и физические показатели мяса. Problem and goal. The purpose of the research was to study new methods of increasing the productive qualities of pigs by using high-protein feed from dry pig blood in the conditions of industrial technology. Methodology. For the experiments, 8 groups of pigs aged 28 days, 30 heads each, were made up by the method of balanced groups. In the course of the research, the growth of young animals was evaluated, the meat qualities of pigs and the physical properties of meat were studied. At the same time, we took into account such indicators as absolute and average daily gains, live weight, slaughter weight, slaughter yield, the area of the "muscle eye", the thickness of the ham, the length of the carcass, the moisture-retaining ability and the color of the meat. Results. At the end of the experimental period, the animals of all experimental groups that received dry pig blood with the diet were superior in weight to the pigs of the corresponding control groups. For the Yorkshire breed - by 2.1 kg, for the Landrace breed - by 3.1 kg, for the Duroc breed - by 4.3 kg, for the hybrid group - by 2.8 kg. The animals of the experimental groups were characterized by the highest indicators of meat qualities, so Yorkshire pigs outperformed the animals of the control group of the same breed by 0.6 %, for the Landrace breed-by 1.1 %, for the Duroc breed – by 0.6%, for hybrids – by 0.8 %. Higher water-holding capacity was observed in the meat of Landrace and hybrid group animals – 57.2 % and 56.8 %. The pH of the muscle tissue of the experimental animals was within the normal range. The color of pig meat of diferent genotypes increased as a result of feeding dry pig blood. Conclusion. Thus, the inclusion of dry pig blood in the diets of pigs has a positive efect on the growth of animals and improves the meat quality of pigs and the physical performance of meat.

Carcass traits and meat quality of quails from both sexes and eight distinct strains

2017 ◽  
Vol 57 (10) ◽  
pp. 2141 ◽  
Author(s):  
Ronan P. Gontijo ◽  
Cleube A. Boari ◽  
Aldrin V. Pires ◽  
Martinho A. Silva ◽  
Luíza R. A. Abreu ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Carcass Traits ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Water Holding ◽  
Type Strains ◽  
Meat Type

Our objective was to evaluate carcass traits and meat quality of quails from different strains and both sexes pertaining to three breeding-improvement programs. Quails from seven meat-type strains (UFV1, UFV2, UFV3, EV1, EV2, LF1 and LF2) and from one egg-laying (Japanese quail) strain (LAY) were slaughtered at 35 days of age. A completely randomised 8 (strain) × 2 (sex) factorial design was used for data analysis. Bodyweight, hot carcass weight and breast (musculus pectoralis major and m. pectoralis minor) and legs (thigh and drumstick) weights and their respective yields were determined. Ultimate pH, colour measurements, water-holding capacity, cooking loss and shear force were assessed. No difference in ultimate pH, shear force and hue was observed. The UFV3 strain had the greatest bodyweight at slaughter. The UFV3 strain had the greatest hot carcass weight in both sexes. The heaviest breasts were observed in both sexes of the UFV3 strain and in males of the UFV2 strain. The UFV3 quails had greater leg weight. The hot carcass yields of meat-type strains were greater than that of the LAY strain. The UFV3 and LAY females furnished a greater breast yield than did male quails. For males, the UFV1 strain had a greater yield of breast than that of LAY quails. The LAY quails presented the greatest yields of leg. The LAY quails had the least luminance, and the greatest water-holding capacity, cooking loss, red and yellow intensity, and chroma. In summary, meat obtained from meat-type strains had a greater water-holding capacity, lower cooking loss and greater luminance than that of the LAY strain. In addition, the meat-type strains grew appreciably faster, but the difference in yields of breast and leg meat between meat and layer strains was small. We conclude that meat-type strains, especially the UFV3, are more appropriate for enterprises focussed on meat production.

Kualitas Fisik Daging Ayam Broiler yang Diberi Minyak Buah Merah dalam Pakan Komersial

2019 ◽  
Vol 6 (1) ◽  
pp. 20
Author(s):  
Abdul Rahman Ollong ◽  
Rizki Arizona ◽  
Rusli Badaruddin
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Broiler Meat ◽  
Fruit Oil ◽  
Water Holding ◽  
Range Test

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak buah merah (MBM) pada pakan terhadap kualitas fisik daging ayam broiler. Seratus ekor ayam broiler umur sehari (DOC) ditempatkan pada lima kelompok perlakuan pakan yang berbeda, yaitu: P1 (pakan kontrol/tanpa penambahan minyak), P2 (2% MBM), P3 (4% MBM), P4 (6% MBM) dan P5 (6% Minyak kelapa sawit). Setiap kelompok perlakuan terdiri dari empat ulangan masing-masing dengan lima ekor. Ayam broiler dipelihara selama 35 hari. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan analisis variansi pola searah dan diuji lanjut dengan Duncan’s New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua variable yang diamati menunjukkan adanya pengaruh nyata (P<0,05) terhadap perlakuan yang diberikan. Dari hasil penelitian ini dapat disimpulkan bahwa penggunaan minyak buah merah (MBM) dalam pakan mampu memberikan pengaruh terhadap pH Daging, Daya Ikat Air (DIA), susut masak dan keempukan daging ayam broiler.Kata kunci : daging ayam broiler, daya ikat air, keempukan daging, pH daging, susut masakABSTRACT The experiment was conducted to study the effect of red fruit oil (RFO) onphysical quality  of broiler chicken. One hundred day old chicken (DOC) were placed in four groups of different treatments, of from levels of RFO (P1 (diet without addition of RFO), P2 (2% RFO), P3 (4% RFO) and P4 (6% RFO) and P5 (6% Palm oil)). The treatment group consisted of fivereplications with five birds each. Broiler chickens were reared for 35 days. Statistical analysis used Completely Randomized Design (CRD) and followed by Duncan’s New Multiple Range Test (DMRT). The results showed that the pH value, moisture content, water holding capacity, and cooking loss was significant differences. It could be concluded that the addition of red fruit oil in the diet give effect  of broiler chicken meat.Keywords: broiler meat, cooking loss, moisture content, pH value, water holding capacity

Influence of DAFS-25+polizon composition on blood and functional state of liver of steers at fattening

2020 ◽  
pp. 15-18
Author(s):  
Inna R. Kilmetova ◽  
◽  
Igor A. Rodin ◽  
Nazira I. Khayrullina ◽  
Nikolay G. Fenchenko ◽  
...  
Keyword(s):  
Functional State ◽  
White Blood Cells ◽  
Live Weight ◽  
The Body ◽  
Farm Animals ◽  
Control Group ◽  
Standard Diet ◽  
The Impact ◽  
Experimental Group ◽  
Stimulation Of

Summary. The disbalanced feeding and the uneven distribution of micro- and macroelements in the environment leads to a trace element, in particular hypomelanosis. To accelerate the growth and preservation of young farm animals include in the diet of various biological additives and drugs, which include selenium. For stimulation of weight gain in the livestock industry, as well as for the prevention and treatment of pathological processes in addition to micro - and macrouse amino acids, primarily methionine. The aim of this work was to study the influence of composition of DAFS-25+Polizon on morpho-biochemical parameters of blood and functional state of the liver in fattening bulls of black-motley breed in the conditions of the Republic of Bashkortostan. Experiments using were conducted on bull-calves of black-motley breed of the properties in the properties age from 6 to 15 months. The first experimental group during the experiment was additionally given the composition of DAFS-25+Polizon at a dose of 2 mg/kg, the animals of the control group received a standard diet. To assess the impact of the composition DAFS-25+Polizon on metabolism cattle studied morphological and biochemical indicators of blood and conducted histological examination of the liver. It is established that the use of the composition of DAFS-25+Polizon at a dose of 2 mg/kg increases the number of erythrocytes and hemoglobin in the experimental group and reduces the amount of white blood cells. The serum content of total protein, phosphorus and calcium increases in the group of experimental animals. Microscopic examination of the liver revealed no changes in the structure of the organ and hepatocytes in the experimental group, whereas in the control group hemodynamic disorders and dystrophic changes in liver cells were observed. Thus, the use of the composition DAFS-25+Polizon at a dose of 2 mg/kg of live weight in fattening bulls black-and-white breed contributes to the increase of redox processes in the body, stimulation of metabolism, prevent the development of liver disorders of cellular mechanisms of metabolism, optimizes the structure of the liver, which generally provides higher productivity.

scholarly journals Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Lili Du ◽  
Tianpeng Chang ◽  
Bingxing An ◽  
Mang Liang ◽  
Xinghai Duan ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Candidate Genes ◽  
Molecular Mechanism ◽  
Meat Quality ◽  
Relevant Literature ◽  
Transcriptome Profiling ◽  
Water Holding Capacity ◽  
Potential Candidate ◽  
Protein Protein Interaction ◽  
Water Holding

AbstractWater holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.

An evaluation of beef carcass quality 2. Influence of variation in grazing intensity and the level of barley supplementation with silage on the carcass and meat quality of Friesian steers

1972 ◽  
Vol 15 (3) ◽  
pp. 229-237
Author(s):  
C. E. Hinks ◽  
J. H. D. Prescott
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Grazing Intensity ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Winter Period ◽  
Carcass Quality

SUMMARYTwo experiments concerning the effects, on the carcass and meat characteristics of 18-months-old Friesian steers, of variation in grazing intensity and the level of barley feeding with silage are reported.Groups of 12 steers were grazed at different intensities over 5-month grazing periods, such that live-weight differences of 38 kg and 16 kg were recorded at housing. No compensatory growth was recorded during the subsequent winter feeding period.Whilst the grazing treatments had little effect on carcass or meat quality, higher levels of barley feeding with silage over the winter period (710 v. 410 kg/steer) had significant effects on live-weight gain, and increased carcass weight by 21 kg at slaughter. The higher yield of carcass weight was reflected in significant differences in carcass composition, joint proportions and retail cut-out value. Sixty per cent of the carcass weight difference was removed as trim fat. Differences in carcass fatness were not associated with any differences in eating quality.

Effects of the percentage of Texel or Rouge de ľOuest genes in lambs on carcass characteristics and meat quality

1999 ◽  
Vol 69 (1) ◽  
pp. 81-92 ◽  
Author(s):  
A. F. Carson ◽  
B. W. Moss ◽  
R. W. J. Steen ◽  
D. J. Kilpatrick
Keyword(s):  
Meat Quality ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Fat Content ◽  
Carcass Weight ◽  
Ewe Lambs ◽  
Bone Content ◽  
Intermuscular Fat ◽  
Ram Lambs

AbstractThis study investigated the effects of the percentage of Texel or Rouge de l’Ouest (Rouge) genes in lambs (0, 50, 75 or 100%; the remainder being Greyface (Border Leicester × Scottish Blackface)) on lamb carcass characteristics and meat quality. Ewe lambs were slaughtered at 34, 40, 46 and 52 kg and ram lambs were slaughtered at 40, 46, 52 and 58 kg live weight. Dressing proportion increased (P < 0·001) by 0·53 and 0·27 g carcass weight per kg live weight for each 1% increase in Texel or Rouge genes respectively. Carcass conformation classification increased (P < 0·001) by 0·016 and 0·007 units (on a five-point scale) for each 1% increase in Texel or Rouge genes respectively. Carcass fat depth measures were reduced by Texel and Rouge genes such that at a constant fat depth end point, carcass weight could be increased by 0·029 and 0·023 kg for each 1% increase in Texel or Rouge genes. Carcass lean content increased (P < 0·001) by 0·99 and 0·27 g/kg for each 1% increase in Texel or Rouge genes. Subcutaneous fat content was reduced (P < 0·001) by 0·36 and 0·29 g/kg for each 1% increase in Texel or Rouge genes. Intermuscular fat content was reduced (P < 0·01) by 0·38 g/kg per 1% increase in Texel genes, whereas Rouge genes had no effect. Similarly, bone content was reduced (P < 0·01) by Texel genes only (0·31 g/kg per 1% increase in Texel genes). Warner-Bratzler shear force values showed a quadratic effect with increasing Texel and Rouge genes, with an initial decrease from 0 to 50% followed by an increase to 100%. Cooking loss increased (P = 0·05) as the percentage of Rouge genes in lambs increased. Increasing the percentage of Texel or Rouge genes significantly increased L* values (P < 0·01 and P < 0·05 respectively), b* values (P = 0·05 and P< 0·05 respectively) and H° values (P < 0·001).

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

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