Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

Morán, Lara; Rodríguez-Calleja, José M.; Bodas, Raúl; Prieto, Nuria; Giráldez, Francisco Javier; Andrés, Sonia

doi:10.1016/j.meatsci.2011.11.016

Cited by 33 publications

(46 citation statements)

References 23 publications

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“…In relation to drip loss, in the study of Morán et al (2012b), no significant differences were observed in water-holding capacity between control and groups supplemented with CA and vitamin E. Also, Skřivanová et al (2007) and Vignola et al (2009) demonstrated no effect of Se on natural drip loss in meat. In turn, Li et al (2011) showed that increased levels of SeY decreased the drip loss in the muscle.…”

Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 89%

“…Nevertheless, pH 48 values recorded in groups fed with CA and SE (groups III, IV, and V) were intermediate between group RO (group I) and FO (group II). A study by Morán et al (2012b) showed significant and lower pH 24 in meat of lambs fed CA (0.6 g kg −1 ) compared to the control group, and no respective differences in the group with CA dose of 1.2 g kg −1 . No significant differences between ultimate pH of lambs fed CA in comparison to the control group were found in studies by Bañón et al (2012) and Ortuño et al (2014).…”

Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 93%

“…Bostedt (1976) reported on a significant increase in muscle CPK (creatine phosphokinase) in lambs of an endemic flock although they were clinically healthy and returned to normal levels within 1 week after single injection of selenium. Additionally, a research by Morán et al (2012b) showed no effect of CA (0.6 and 1.2 g kg −1 ) in the diet of lambs on the serum levels of glucose, CPK, and LDH. However, it demonstrated a lower content of creatine phosphokinase in the antioxidant groups (fed with carnosic acid and vitamin E).…”

Section: Effect Of Lamb Diets On Drip Loss Protein Profilementioning

confidence: 95%

“…Results in Table 1 show also that the addition of FO and SeVI to the diet decreased redness and yellowness of meat, while supplementation of lamb diet with CA and SeY increased values of a * and b * coordinates of color (P α ≤ 0.05) ( Table 1). It is worth noting that studies of many authors have shown no effects of diets containing CA (Bañón et al, 2012;Morán et al, 2012b;Aouadi et al, 2014;Ortuño et al, 2014) or Se on redness and yellowness of veal and lamb meat (Skřivanová et al 2007;Vignolla et al, 2009) as well as on retarding color deterioration. These differences in the presented results may be due to the combined effect of FO and SeY added to diet.…”

Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 98%

“…Recently, special attention has been paid to lamb diet supplementation with phenolic compounds (especially carnosic acid) and seleno-compounds that have the ability to modify the ruminal microbiota profile and, hence, fatty acid metabolism in the rumen Jordan et al, 2013;Kišidayová et al, 2014;Cobellis et al, 2016). Recent studies have shown a positive effect of carnosic acid (CA; a constituent of rosemary) on the improvement of meat quality, including either extension of the shelf life of lamb meat or slowing down meat discoloration (Morán et al, 2012b(Morán et al, , 2013. Dietary CA has a significant effect upon the biosynthesis of ruminal volatile fatty acids (Miltko et al, 2016) and may beneficially modify the profile of fatty acids (FAs) in lambs' muscles.…”

Section: Introductionmentioning

confidence: 99%

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Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

et al. 2017

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Abstract. The objective of this study was to evaluate the physicochemical characteristics of the longissimus muscle of lambs fed a control diet containing 3 % rapeseed oil (RO) (group I); an experimental diet with 2 % RO and 1 % fish oil (FO) (group II); or experimental diets with coupled addition of 2 % RO, 1 % FO, and 0.1 % carnosic acid (CA) (group III) without/with 0.35 ppm Se as selenized yeast (SeY) (group IV) or selenate (SeVI as sodium selenate, Na 2 SeO 4 ) (group V). The results showed that dietary FO or SeVI affected the ultimate pH and meat color in comparison to lambs fed the control diet. The differences noted between diets in the case of muscle tissue were as follows: myosin HC (heavy chain) and LC1 (light chain), 150 kDa, α-actinin, 60 kDa, and TnT (troponin T), 30 kDa protein. The addition of FO to lamb diets resulted in a lower content of 30 kDa proteins, which are indicators of proteolysis. Considering the protein profile of drip loss, results showed effects of dietary administration of FO, CA, and Se (as SeY and SeVI) on the abundance of the following sarcoplasmic proteins: AMPDA (AMP deaminase), PGM (phosphoglucomutase), PK/PGI (pyruvate kinase/phosphoglucose isomerase), CK/PGAK (creatine kinase/phosphoglycerate kinase), ALD (aldolase), LDH (lactate dehydrogenase), PGAM (phosphoglycerate mutase), and TPI (triosephosphate isomerase). The lower content of TPI (in group II with comparison to groups III-V) and PGAM (in group II with comparison to group I and III) could be due to a higher ultimate pH in the group with FO addition, whereas lower contents of CK/PGAK, ALD, and LDH were attributed to Se addition. In comparison to the control diet, all experimental diets without SeVI decreased the content of the sum of all assayed amino acids ( AAs), indispensable amino acids ( IAAs), and dispensable amino acids ( DAAs) in the muscle. The highest ratios of IAAs to DAAs and IAAs to AAs were found in the muscle of lambs fed the diet containing RO, FO, and CA. The FO-supplemented diet with CA and SeVI increased the abundance of methionine in the muscle in comparison to the control diet and the FO-supplemented diet without/with CA.

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Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 89%

Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 93%

Section: Effect Of Lamb Diets On Drip Loss Protein Profilementioning

confidence: 95%

Section: Effect Of Lamb Diets On Meat Quality Characteristicsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

et al. 2017

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Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

et al. 2020

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BACKGROUND Supranutritional supplementation of lamb diets with α‐tocopherol is an effective method to reduce lipid oxidation and colour deterioration in meat products. However, alternative antioxidant sources have been proposed to replace the supranutritional vitamin E applications. RESULTS Indoor concentrate‐fed Rasa Aragonesa male lambs (n = 480) were supplemented with increasing levels of all‐rac‐α‐tocopheryl acetate (0.25, 0.5, 1.0 g kg−1 compound feed), rosemary extract (0.20, 0.40, or 0.80 g kg−1 compound feed), or rosemary extract embedded in a fat matrix (0.20, 0.40, or 0.80 g kg−1 compound feed) for 14 days before slaughter. The longissimus thoracis et lumborum muscle from three lambs per pen (18 lambs per treatment) were modified‐atmosphere packaged (70% O2 + 30% CO2) and maintained under retail conditions for 14 days. Supranutritional supplementation with antioxidants had no effect (P > 0.05) on average daily weight gain, feed intake, and feed efficiency. Rosemary extract supplementation (with or without fat embedment) had no effect on lipid oxidation, myoglobin forms, or colour stability parameters, regardless of the dose. All vitamin E supplementation levels significantly affected lipid oxidation, colour stability (L*, C*, and h), myoglobin forms, and meat discoloration parameters compared with non‐supplemented lambs. CONCLUSIONS This study demonstrates that, unlike vitamin E, neither dose nor protection of the rosemary extract had an effect on lipid oxidation or meat colour stability of lambs during the 14 days of storage under retail conditions. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Antioxidants included in the diet of fattening lambs: Effects on immune response, stress, welfare and distal gut microbiota

Morán

Andrés

Bodas

et al. 2012

Animal Feed Science and Technology

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Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

Cited by 33 publications

References 23 publications

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium

Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters

Antioxidants included in the diet of fattening lambs: Effects on immune response, stress, welfare and distal gut microbiota

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