Herbal Plants and Meat Quality of Goat

An investigation was carried out to determine the effects of dietary supplementation of Andrographis paniculata, Curcumin longa and vitamin E on growth performance, carcass characteristics, meat quality, antioxidant activity and fatty acid profiles of male goats. We may demonstrated that the supplementing basal diets with herbs and spices containing antioxidants resulted in a general improvement of meat quality and retardation of lipid oxidation compared to the control diet. Some polyunsaturated fatty acids (PUFA) especially PUFA n-3, in BS, IS and LD and also in blood plasma, tended to increase with increasing AP supplementation.