Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions

Echegaray, Noemí; Domínguez, Rubén; Bodas, Raúl; Montañés, Mónica; García, Juan José López; Benito, Alberto; Bermúdez, Roberto; Purriños, Laura; Lorenzo, José M.

doi:10.1016/j.smallrumres.2021.106396

Cited by 4 publications

(6 citation statements)

References 61 publications

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“…Regarding carboxylic acids, their contribution to the total volatile compound profile was low, which is in agreement with previous studies conducted in lamb meat [ 42 , 47 ]. This scarce presence in muscle would be related to the fact that branched chain fatty acids tend to be deposited in adipose tissue [ 48 ].…”

Section: Resultssupporting

confidence: 92%

“…In addition, it is important to highlight the contents of 2-heptanone, which could be used as biomarkers of lipid degradation (linoleic acid (C18:2 n -6) oxidation). In fact, it is common to find this compound in ruminants fed with commercial concentrates [ 41 , 42 ]. In the present study, although no significant differences were found between groups, slightly higher contents were found in CON samples (26.68 vs. 22.18 ng/g of meat, respectively).…”

Section: Resultsmentioning

confidence: 99%

“…Benzene 1,3-dimethyl was identified only in low concentrations in the CON group and increased after 7 ageing days ( p < 0.01). However, in most studies it was the main volatile compound identified [ 15 , 40 , 42 ]. The fact that it has not been identified in the RLE group could be related to the protective effect that the inclusion of RLE in the diet of animals would have against lipid oxidation, preventing the generation of this oxidation product [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

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Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

Sgarro

Maggiolino

Pateiro³

et al. 2022

Animals

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The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4 °C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids’ diet did not have a great impact on the properties of aged meat.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

Sgarro

Maggiolino

Pateiro³

et al. 2022

Animals

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“…Moreover, this volatile compound has a very low odor threshold, being easily perceived by olfactory analyzers, and is characterized by a buttery, cream-like and sweet aroma [ 75 ]. Hence, the presence of different contents could affect and generate modifications at several levels in the aromatic profile of the meat [ 76 ]. However, this ketone was not detected in previous studies [ 25 , 27 ], investigating the volatile profile of raw foal meat from animals fattened with concentrates; whereas, it was found in fresh lamb meat reared under intensive and extensive systems, but their values were hugely higher than ours [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Recent studies [ 54 , 80 , 81 ], in fact, observed a high presence of this ketone in concentrated-fed ruminants and related this outcome to the elevated content of C18:2 n -6 in concentrate feeds. For this reason, this volatile compound is defined characteristic of animals fed on commercial concentrates [ 54 , 76 ]. In our study, D1 and D2 groups reported similar values of this fatty acid ( p > 0.05) ( Table 2 ), probably due its high contents in the concentrates employed both in D1 and D2 ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

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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Physicochemical, volatile compounds, oxidative and sensory profiles of the Longissimus muscle of six South African sheep breeds

Olagbegi

Chikwanha²,

Katiyatiya³

et al. 2023

Anim. Prod. Sci.

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Context The scarcity of water and feed for sheep is a characteristic feature in the dryland areas of South Africa, and adversely affects meat production and quality. To address this challenge, breeds with high water, feed and production efficiencies must be used to produce meat of desirable quality. Aim The study aimed to compare physicochemical, volatile compounds, oxidative and sensory profiles of the Longissimus muscle from selected South African sheep breeds raised under intensive feeding conditions. Methods Physicochemical, oxidative, volatile compounds and sensory profiles of the Longissimus muscle from lambs of indigenous (Damara, n = 10; Pedi, n = 8), indigenous composite (Dorper, n = 10; Meatmaster, n = 9) and exotic composite (Dohne Merino, n = 10; South African Merino, n = 10) breeds that were penned individually and fed a lamb-finishing diet ad libitum over a 42-day test period were evaluated. Results Dohne Merino had the highest intramuscular fat content, whereas Damara and Pedi had the lowest (P ≤ 0.05). Meat lightness increased over time, with Pedi having the highest values on Day 7 of retail display at 4°C, followed by the Merinos (P ≤ 0.05). On Day 7, meat from the Merinos had the highest lipid oxidation values, whereas Damara and Pedi had the lowest (P ≤ 0.05). The lowest meat protein oxidation values on Day 7 were recorded for the Meatmaster, followed by Dohne Merino (P ≤ 0.05). Relative to the other breeds, Dohne Merino had the greatest concentrations of alcohols, aldehydes and acidic volatile compounds, and the lowest concentrations of esters (P ≤ 0.05). In addition, the Merinos had meat that was slightly more tender and juicy (P ≤ 0.05) than that of Damara and Dorper. Conclusions Even though indigenous breeds produced meat with comparable oxidative shelf-life and sensory quality attributes to composite breeds under intensive feeding conditions, they had leaner meat than the later breeds. Implications The observed variations in meat physicochemical and oxidative shelf-life parameters allow producers to select breeds that are best suited to their production systems, resources and market requirements.

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Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions

Cited by 4 publications

References 61 publications

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

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

Physicochemical, volatile compounds, oxidative and sensory profiles of the Longissimus muscle of six South African sheep breeds

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