Polyphenolic Transmission to Segureño Lamb Meat from Ewesʼ Diet Supplemented with the Distillate from Rosemary (Rosmarinus officinalis) Leaves

Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

Section: Discussioncontrasting

confidence: 61%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

“…Nieto (2009) reported that rosemarybased and thymus-based diets decreased the levels of hexanal, heptanal, octanal, nonanal, 1-penten-3-ol, pentanol, 1-octen-3-ol and heptanol, inhibiting lamb rancidity during the storage in similar conditions to those used in our study. In this study, ewes were given high quantities (10% to 20%) of distilled rosemary leaf, a source of carnosic acid and carnosol (Moñino et al, 2008), which resulted in a reduction in the level of hexanal and of other quantitatively minor VOCs in lamb meat from day 7 onwards. These results were explained in a further study by the lesser degradation of linoleic and linolenic acids protected by phenolic antioxidants (Nieto et al, 2012).…”

Section: Inhibiting Rancid Volatiles In Lamb With Dietary Diterpenesmentioning

confidence: 99%

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

Ortuño

Serrano

Bañón

2016

The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400 mg/kg feed) of a dietary rosemary extract (DRE) containing carnosic acid and carnosol (1 : 1, w/w). The formation of VOCs (determined by headspace solid-phase microextraction at 40°C and MS) and odour deterioration (assessed by quantitative descriptive analysis) were monitored in meat fillets (longissimus dorsi-lumborum muscle) packed in a 70/30 O 2 /CO 2 protective atmosphere and kept at 2°C for up to 14 days. The raw meat odour deteriorated under pro-oxidizing conditions due to the development of an incipient rancidity caused by the formation of volatiles from lipid oxidation. A total of 46 volatile compounds were determined in lamb headspace: 18 aldehydes, seven alcohols, seven organic acids, six ketones, four furan compounds, two benzene compounds, one ester and one terpenoid. The use of DRE contributed to inhibit VOC formation and rancidity. Heptanal, octanal, nonanal and 2-pentyl-furan were the only VOCs affected ( P < 0.05) by the diet at any storage time. In general, VOC formation rate during storage was lower ( P < 0.05) in the meat from lambs that received a diet supplemented with 400 mg DRE/kg feed than in the meat from lambs receiving no dietary supplementation. VOC inhibition was less effective when the dose of DRE was reduced to 200 mg/DRE kg, although it depended on the VOC analysed. The intensity of rancid odour correlated ( P < 0.05) with the values of 43 of the 46 VOCs. The highest coefficients were obtained for octanol and octanal ( R > 0.75; P < 0.001), although similar values were obtained for the coefficients of a large number of carbonyl, alcohols and furan compounds, among other volatiles, which can be considered molecular markers of rancidity in raw lamb meat. Principal component analysis confirmed that the differences in the VOC profile make it possible to identify whether or not samples have been reinforced with dietary rosemary diterpenes. Thus, VOC profiling can be regarded as a useful tool for assessing the dietary treatments used in sheep to improve the oxidative stability of lamb meat.

“…The use of by-products as natural antioxidants is a way to replace synthetic antioxidants, such as wastes from industrial residues of olive oil (Lesagemeessen et al, 2001), essential oil of rosemary (Moñ ino et al, 2008;Nieto et al, 2010b) and grapes (Torres and Bobet, 2001). Thymus zygis ssp.…”

Section: Introductionmentioning

confidence: 99%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T1) and 20% (T2) of theBDwith pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELabcoordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2: 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, theDTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of addingDTLto the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.