Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

Nieto, Gema; Díaz, Pedro Luis Gomis; Bañón, Sancho; Garrido, María Dolores Pitarch

doi:10.1016/j.meatsci.2009.08.001

Cited by 119 publications

(111 citation statements)

References 60 publications

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“…From this, it can be concluded that the incorporation of distilled thyme leaves at 10% of the ewe diet should be enough to improve the meat's antioxidant status. This affirmation is in accordance with our previous observations (Nieto et al, 2010b) using 10% or 20% rosemary leaf. On the contrary, Botsoglou et al (2007) showed that the incorporation of dehydrated rosemary in turkey feed had a dosedependent effect on the meat, where a high level (1%) was more effective than a low level (0.5%).…”

Section: Resultssupporting

confidence: 94%

“…DTL did not reduce the TV counts (P , 0.05). In our previous work (Nieto et al, 2010b), a positive antimicrobial effect of a diet with distilled rosemary leaves in fresh lamb meat on TV was found. There was a significant increase (P , 0.05) in PSY values in C, T 1 and T 2 during the 21 days of storage; the highest value was reached on day 21 in C (7.55 cfu/g), whereas the lowest values were always found in T 1 .…”

Section: Sensory Analysismentioning

confidence: 81%

“…Although DTL did not affect the L* values, there were significant differences (P , 0.05) between the a* value of C and T 1 2 T 2 on days 7 and 14. Nieto et al (2010b) reported slightly better colour stabilization in chilled-packed lamb cuts as result of a distilled rosemary leaves (DRL) diet. However, O'Grady et al (2006) concluded that the dietary supplementation of cattle feed with rosemary extract (1000 mg/animal per day) did not significantly improve the surface redness of fresh beef.…”

Section: Resultsmentioning

confidence: 99%

“…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%

“…The use of by-products from the essential oil industry as natural antioxidants and antimicrobials in feed could be a simple and interesting alternative to improve the quality of meat. The effect of adding herbs from the Labiatae family to feed in the final quality of the meat has been successfully evaluated in a variety of studies of different meat types leading to less oxidative deterioration in the meat products: in -E-mail: gnieto@um.es lamb (Moñ ino et al, 2008;Nieto et al, 2010aNieto et al, , 2010bNieto et al, , 2011aNieto et al, and 2011b and turkey (Govaris et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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

Nieto

Bañón

Garrido

2012

Animal

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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.

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Section: Resultssupporting

confidence: 94%

Section: Sensory Analysismentioning

confidence: 81%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Nieto

Bañón

Garrido

2012

Animal

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Wild Sicilian Rosemary: Phytochemical and Morphological Screening and Antioxidant Activity Evaluation of Extracts and Essential Oils

Napoli

Siracusa

Saija

et al. 2015

Chemistry & Biodiversity

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To identify the best biotypes, an extensive survey of Sicilian wild rosemary was carried out by collecting 57 samples from various sites, followed by taxonomic characterization from an agronomic perspective. All the biotypes collected were classified as Rosmarinus officinalis L. A cluster analysis based on the morphological characteristics of the plants allowed the division of the biotypes into seven main groups, although the characteristics examined were found to be highly similar and not area-dependent. Moreover, all samples were analyzed for their phytochemical content, applying an extraction protocol to obtain the nonvolatile components and hydrodistillation to collect the essential oils for the volatile components. The extracts were characterized by LC-UV-DAD/ESI-MS, and the essential oils by GC-FID and GC/MS analyses. In the nonvolatile fractions, 18 components were identified, namely, 13 flavones, two organic acids, and three diterpenes. In the volatile fractions, a total of 82 components were found, with as predominant components α-pinene and camphene among the monoterpene hydrocarbons and 1,8-cineole, camphor, borneol, and verbenone among the oxygenated monoterpenes. Cluster analyses were carried out on both phytochemical profiles, allowing the separation of the rosemary samples into different chemical groups. Finally, the total phenol content and the antioxidant activity of the essential oils and extracts were determined with the Folin-Ciocalteu (FC) colorimetric assay, the UV radiation-induced peroxidation in liposomal membranes (UV-IP test), and the scavenging activity of the superoxide radical (O$\rm{{_{2}^{{^\cdot} -}}}$). The present study confirmed that the essential oils and organic extracts of the Sicilian rosemary samples analyzed showed a considerable antioxidant/free radical-scavenging activity.

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Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain

González

Martínez

Ros

et al. 2019

Food Science & Nutrition

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The objective of this study was to determine the antioxidant capacity of a Mediterranean diet consisting typical dishes from southern Spain. For that, a 5‐day diet was developed with typical dishes of Murcia. The antioxidant capacity of the diet was measured using ORACHF, FRAP, and DPPH methods, and the total phenolic compound content of this diet was estimated by Folin–Ciocalteu. About 50% of the antioxidant capacity and 29% of the phenolic compounds per day came from sample 14 (artichokes with ham), whereas only 1% and a 4%, respectively, proceed from sample 16 (gypsy pot). The total antioxidant capacity of the diet was estimated as 9,506.33 ET/100 g/person/day by the ORACHF method, and the total phenolic consume was estimated as 1,839.05 mg GAE/person/day. The proposed diet can be considered an excellent strategy for improving the nutritional status of the population because of its high antioxidant activity and phenolic compound content.

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Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

Cited by 119 publications

References 60 publications

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

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

Wild Sicilian Rosemary: Phytochemical and Morphological Screening and Antioxidant Activity Evaluation of Extracts and Essential Oils

Evaluation of nutritional profile and total antioxidant capacity of the Mediterranean diet of southern Spain

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