Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

Abstract

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Selenium supplementation into diets containing carnosic acid, fish and rapeseed oils affects the chemical profile of whole blood in lambs

“…Thus, our study supports the finding that dietary CA stimulated the biosynthesis of aldehydes (i.e. volatile species from lipid autoxidation) in selected tissues of lambs (Morán et al, 2013;Rozbicka-Wieczorek et al, 2016c). On the other hand, lower levels of CA (≤ 0.6 g · kg −1 ) stimulated an antioxidant effect in tissues closer to that observed in lambs fed diets supplemented with vitamine E (Morán et al, 2013).…”

“…It was recently shown that diet enriched with Se-compounds and CA (both with antioxidative properties) modifies ruminal microbiota and hence FAs metabolism in the rumen (Morán et al, 2013;Birtić et al, 2015). As a consequence, the addition of dietary Se-compounds and/or CA affects FAs profile and levels of amino acids in the rumen and has a significant influence on biosynthesis of volatile compounds and concentrations of FAs, cholesterol and amino acids in lamb tissues (Miltko et al, 2016;Rozbicka-Wieczorek et al, 2016a,b,c).…”

Supplementation effects of seleno-compounds, carnosic acid, and fish oil onconcentrations of fatty acids, tocopherols, cholesterol, and amino acids in the livers of lambs

“…3 The concentration sum of C14:0, C16:0, and C18:0. 4 The atherogenic index = (C12:0+4×C14:0+C16:0)/(MUFAs+n-6PUFAs+n-3PUFAs) (8). 5 The thrombogenic index = (C14:0+C16:0+C18:0)/0.5×MUFAs+0.5×n-6PUFAs+3×n-3PUFAs +n-3PUFAs/ n-6PUFAs) (8).…”

“…Numerous studies showed that diets supplemented with selenized yeast (SeY) or selenate (SeVI) change the contents of FAs, tocopherols, and malondialdehyde (MDA; a marker of the oxidative stress) in animal tissues (4,7,9,11,12). Interestingly, carnosic acid (CA; an antioxidant) is used as a preservative in food (8,13). Moreover, CA (a phenolic diterpene) can modify gut microbiota, resulting in changes of the ruminal bacterial metabolism (14).…”

Characterization of the milk lipid fraction in non-dairy sheep breeds

“…The content of main groups of fatty acids (g 100 g −1 fat), the content ratios of PUFAs, MUFAs to SFAs, the content ratio of PUFAs n-3 to PUFAs n-6, and the content of cholesterol and phospholipids (g 100 g −1 fat)in milk of examined sheep breeds. ns: not significant, P > 0.5; SE: standard error of the mean; LSM: least square mean; SFAs: saturated fatty acids; MUFAs: monounsaturated fatty acids; PUFAs: polyunsaturated fatty acids; SMCFAs: fatty acids with 17 carbon atoms; LCFAs: fatty acids with 18 carbon atoms; C20-PUFAs: polyunsaturated fatty acids with 20 carbon atoms; n-3 / n-6: the concentration ratio of PUFAs n-3 to PUFAs n-6; Index T: thrombogenic index (C14 : 0 + C16 : 0 + C18 : 0/0.5 MUFA +0.5 PUFA n-6 +3 PUFA n-3 + n-3 / n-6); Index A: atherogenic index (C12 : 0 + 4xC14 : 0 + C16 : 0/ MUFA + PUFA n-6 and n-3) (Morán et al, 2013); TCh: total cholesterol; Pl: phospholipids.…”