The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

“…Nevertheless, neither the diet (P = 0.344) nor the dietary treatment × storage time interaction (P = 0.400) affected lipid oxidation, measured in meat across 5 days of refrigerated storage in darkness, indicating a lack of effect of the rosemary extract used on the observed trend of development in lipid oxidation. Results are in accordance with Aouadi et al (2014) in lambs receiving oral administration of R. officinalis essential oil and with Nieto et al (2010) in ewes fed a diet supplemented with distilled rosemary leaf. This could be due to the concentration of the extract added, which was not sufficient to improve the shelf life of the meat.…”

“…It has been reported than an increase in lightness value may be related to an increase in metmyoglobin formation (Nieto et al, 2010). Therefore, in the present study, it could be hypothesized that the high extent at which lipid oxidation developed with storage time might have contributed to promote color deterioration and that the dietary rosemary extract did not exert effects on color stability, as also observed by Aouadi et al (2014). All the color descriptors showed similar values for meat in relation to dietary treatment × storage time interaction.…”

“…Another explanation could be that the rosemary extract increases the activity of the delta-5 desaturase (Δ5d) and delta-6 desaturase (Δ6d), which are the enzymes involved in the synthesis of 20:5n-3 and 22:6n-3 derived from the 18:3n-3 (Mourot, 2009). This could explain the fact that dietary rosemary extract by increasing the concentration of oxidizable fatty acids in muscle partially cancelled its antioxidant capacity on the muscle and it did not have any impact on the shelf-life of the meat, as also observed by Aouadi et al (2014). Li and Liu (2012) point out that there are many examples where color and lipid stability appear to be linked and, in particular, the lipid oxidation is a catalyst for the discoloration.…”

“…Several evidences suggest that lipid and color stability in meat are linked (Aouadi et al, 2014), and although the exact mechanisms of such connection are not yet fully understood, it has been reported that strategies able to reduce the extent of lipid oxidation often reduce myoglobin oxidation with a consequent improvement in meat color stability (Faustman et al, 2010). In the present study, the rosemary extract was not effective in protecting meat from oxidative deterioration, but, at the same time, the dietary rosemary extract increased the concentration of oxidizable fatty acids in muscle.…”

“…Efficient protection of meat products against oxidative deterioration depends on the optimization of the parameters identified at critical points along the production chain. Research has extensively demonstrated that the diet of the animal can have a strong impact on the oxidative stability of meat, by modulating the oxidative status of the muscle (Aouadi et al, 2014). A high intake of oxidized lipids, such as the oxidized products of sensitive polyunsaturated fatty acids (PUFA) or of the prooxidants, and a low intake of nutrients involved in the antioxidant defense system increase the meat oxidation processes.…”