Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat

Abstract

The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600g of hay, which was substituted by 600g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher α- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat.

Supranutritional doses of vitamin E to improve lamb meat quality

“…Recent studies have pointed out a great number of natural sources of vitamin E that may be used to supplement grain-based diets. Chesnutt, mimosa and tara extracts, dried tomato pomace, rosemary distillation residues, dried citrus pulp and olive cake are some feasible examples of alternative sources of vitamin E available in many regions where lambs grow intensively (Luciano et al, 2013;Luciano et al, 2017;Valenti et al, 2018a;Valenti et al, 2018b;Yagoubi et al, 2018). Moreover, these resources are cheaper and ecologically friendly, since they are agro-industrial by-products.…”

“…Data from instrumental (Álvarez, et al, 2008;Bellés et al, 2018, Ripoll, Jose et al, 2016Joy and Muñoz, 2011, Kerry et al, 2000, Yagoubi et al, 2018…”

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

“…Another study confirmed that dietary carnosic acid displays poor deposition efficiency in lamb muscle . In addition, it has been suggested that the dietary treatments used in lamb feeding to deposit diterpenes in muscle might protect vitamin E under prooxidant conditions, which may be related to their ability to transfer electrons to the tocopherol benzene ring . The higher antioxidant power of carnosic acid compared to that of vitamin E in a food matrix model has also been reported .…”

“…Previous studies showed a similar protective effect of supranutritional doses of tocopherol in raw lamb meat during storage; even though there are no available data regarding the protective effect on PUFA provided by the rosemary diterpenes deposited in lamb muscle. In a recent study, the intake of rosemary distillation residues by lambs increased the levels of vitamin E and PUFA and decreased the n‐6/n‐3 ratio of meat, without affecting its CLA content . However, these residues containing diterpenes also retain rosemary lipids, which would thus increase the proportion of total and n‐3 PUFA in lamb feed.…”

“…Tocopherol and rosemary diterpenes have been suggested to modify meat FA profile at different levels. Both types of antioxidants might affect ruminal microbes, which would potentially modify ruminal FA biohydrogenation and may also protect highly oxidative PUFA against oxidation during meat processing and storage. In addition, the incorporation of high levels of lipophilic antioxidants to feed may have stabilized its PUFA content during processing and storage, increasing the intake of PUFA by lambs, as the FA profiles of the R‐ and E‐diets seem to indicate.…”