Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

Echegaray, Noemí; Domínguez, Rubén; Cadavez, Vasco; Bermúdez, Roberto; Pateiro, Mirian; Gonzales-Barrón, Úrsula; Lorenzo, José M.

doi:10.1016/j.smallrumres.2021.106417

Cited by 5 publications

(18 citation statements)

References 50 publications

(110 reference statements)

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“…These results are in contrast with those showed in literature for foals finished with concentrates [ 25 , 27 ], recording higher values compared to ours. On the other hand, the outcomes for the D1 group are in agreement with those reported by other authors [ 54 ], who observed the highest total hydrocarbon contents in animals fattened with conventional concentrate.…”

Section: Resultssupporting

confidence: 92%

“…As regards singular ethers, only two compounds (dimethyl ether and oxirane, tetramethyl-) showed significant differences among groups (p < 0.05), where D2 foals presented the lowest values. Our findings are consistent with those published by other authors [54,64], who found that meat from animals finished with concentrates generated higher ether amounts than those reared under an extensive system. However, also in this case, ethers occupied a low percentage of the total volatile compounds detected in both foal groups, occupying the sixth position of the ten families.…”

Section: Ketonessupporting

confidence: 94%

“…On the other hand, data showed that finishing diet significantly (p < 0.001) affected total aldehyde amounts, being higher in the D1 group in comparison with D2 foals (314.05 vs. 204.31 AU × 10 4 /g fresh meat, respectively). These data are consistent with those found by other authors [54,65,66], who detected higher amounts of these compounds in animals fattened with concentrates. Some researchers [65] related these results to the high level of linoleic acid usually present in the concentrates and the protective action of antioxidants (as carotenoids and tocopherols), abundant in forages, on the oxidation of fat from grass-fed animals [29].…”

Section: Aldehydessupporting

confidence: 94%

“…Furan, 2-pentyl-especially represented the most abundant furan identified in both diets, showing the lowest (p < 0.001) values in D2 foals. These outcomes are in line with those found in the literature [54,64,67]. Concretely, our results could be related to the greater α-tocopherol content of the grass diets (or mainly composed by silage as D2 treatment), since Vasta et al [60] observed a negative correlation between this antioxidant and the formation of furan, 2-pentyl-.…”

Section: Ketonessupporting

confidence: 93%

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Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Cittadini

Domínguez²,

Pateiro³

et al. 2021

Foods

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The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.

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Section: Resultssupporting

confidence: 92%

Section: Ketonessupporting

confidence: 94%

Section: Aldehydessupporting

confidence: 94%

Section: Ketonessupporting

confidence: 93%

See 2 more Smart Citations

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Cittadini

Domínguez²,

Pateiro³

et al. 2021

Foods

Self Cite

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show abstract

“…In addition to diet, it has been previously observed that breed can affect different parameters of the meat [121][122][123]. The determination of the antioxidant capacity of meat is compelling because it would permit the selection of breeds with good antioxidant status.…”

Section: Study Of the Influence Of Animal Breed On The Antioxidant Capacity Of Meatmentioning

confidence: 99%

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

et al. 2021

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At present, a wide variety of analytical methods is available to measure antioxidant capacity. However, this great diversity is not reflected in the analysis of meat and meat products, as there are a limited number of studies on determining this parameter in this complex food matrix. Despite this, and due to the interest in antioxidants that prevent oxidation reactions, the identification of antioxidants in meat and meat products is of special importance to the meat industry. For this reason, this review compiled the main antioxidant capacity assays employed in meat and meat products, to date, describing their foundations, and showing both their advantages and limitations. This review also looked at the different applications of antioxidant properties in meat and meat products. In this sense, the suitability of using these methodologies has been demonstrated in different investigations related to these foods.

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Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

Zhang

Paván

Ross

et al. 2023

Journal of Proteomics

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Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed

Cited by 5 publications

References 50 publications

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications

Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

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