Effect of dietary carnosic acid on meat quality from suckling lambs

Morán, Lara; Andrés, Sonia; Mateo, Javier; Blanco, Carolina; Soto-Simental, Sergio; Giráldez, Francisco Javier

doi:10.1016/j.smallrumres.2014.08.003

Cited by 12 publications

(12 citation statements)

References 42 publications

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“…In raw lamb meat, the inclusion of olive cake in the diet reduced 7β‐HC and 7‐KC levels during chilled storage, while the use of naringin as feed additive did not affect COP content . Similarly, the dietary use of carnosic acid and vitamin E decreased the formation of COP after the cooking of chilled‐raw lamb meat; in contrast, the dietary use of a milk replacer at 96 mg carnosic acid per kg live weight in suckling lambs yielded similar results to those obtained in the present study . The dietary ingestion of COP may imply negative biological actions (atherogenic, cytotoxic, mutagenic, apoptotic, and carcinogenic effects) and be involved in various chronic and degenerative diseases .…”

Section: Discussionsupporting

confidence: 82%

“…[39] Similarly, the dietary use of carnosic acid and vitamin E decreased the formation of COP after the cooking of chilled-raw lamb meat [40] ; in contrast, the dietary use of a milk replacer at 96 mg carnosic acid per kg live weight in suckling lambs yielded similar results to those obtained in the present study. [41] The dietary ingestion of COP may imply negative biological actions (atherogenic, cytotoxic, mutagenic, apoptotic, and carcinogenic effects) and be involved in various chronic and degenerative diseases. [6] Cholestanetriol (CT), considered the most atherogenic and carcinogenic COP, [42] was hardly detected in our samples, which agrees with previous works on cooked meat.…”

Section: Discussionmentioning

confidence: 99%

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Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Ortuño

Inchingolo

Delgado

et al. 2019

Euro J Lipid Sci & Tech

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A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled lamb meat, is evaluated. Three diets for fattening lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600 mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled lamb patties are kept at 4 °C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower (p < 0.01) peroxide values and thiobarbituric acid reactive substances than the C‐diet, while, in contrast to the E‐diet, it does not inhibit (p > 0.05) the formation of cholesterol oxidation products. The R‐diet increases (p < 0.05) the proportion of polyunsaturated fatty acids and decreases (p < 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the meat shelf‐life. Practical Applications: Cooked‐chilled meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve meat quality.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Ortuño

Inchingolo

Delgado

et al. 2019

Euro J Lipid Sci & Tech

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“…This compound was also detected in cooked pork but not in beef (Ho et al 1978). 2-pentyl furan was also found in suckling lambs fed MR (Mor an et al 2014). This VOC is associated with beany, grassy (Drumm and Spanier 1991) and liver (Frank et al 2017) flavour.…”

Section: Volatile Compoundsmentioning

confidence: 83%

“…There is scarce information on the use of milk replacers on the flavour of meat from suckling light kids such as cabrito; however, the pre-harvest animal environment and diet are decisive factors in the desirability of meat (Calkins and Hodgen 2007). In fact, some authors detected an influence of the milk on meat quality of suckling light lambs (Wilches et al 2011;Mor an et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Ripoll

Córdoba

Aldea

et al. 2019

Italian Journal of Animal Science

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2019) Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk, Italian ABSTRACT Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams' milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers' psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r ¼ 0.21) and overall acceptability (r ¼ 0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r ¼ À0.22 and À0.25, respectively) and with the overall acceptability (r ¼ À0.21 and À0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r ¼ À0.22 and À0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat. HIGHLIGHTSGoat farmers remove the kids from their dams at a very young age and rear them with milk replacers, but this practice may alter the flavour of meat. The major aldehyde, hexanal, was related to the use of natural milk and correlated positively with the flavour and overall acceptability. Acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat. ARTICLE HISTORY

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“…oils or phytochemicals). Moreover, additional studies have been designed to reduce of bacterial lipolysis and subsequently supress biohydrogenation and isomerisation in rumen, mainly through decreasing the enzymatic isomerisation yield of linoleic acid (LA, C18:2n-6) or ALA via inhibition of ruminal bacterial isomerase activity [10,11,12].…”

Section: Introductionmentioning

confidence: 99%

Effects of Fish Oil and Dietary Antioxidant Supplementation on Bone Health

Skiba

Raj

Sobol

et al. 2020

Preprint

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Background: Lambs or sheep are considered an excellent animal model for humans owing to advantages related to bone anatomy, formation, biomechanical characteristics; bone strength; and absorption of minerals and vitamins. Moreover, bone healing in many animal species is faster than that in humans, whereas bone healing, turnover, and remodelling in sheep and humans are comparable. In this context, it would be interesting to examine the effects of bioactive components of diet (including Se and carnosic acid) on bone mineralisation and strength, since these are the most important indicators of bone status. This knowledge may be useful in the context of orthopaedic research, recovery after orthopaedic surgeries, and prevention of skeletal diseases in humans.Results: The aim of the present study was to assess the effects partial replacement of rapeseed oil (RO) with fish oil (FO) combined with dietary supplementation of various antioxidants on the characteristics of lamb femur. Thirty male lambs were assigned to five dietary treatments and fed isoproteinous and isoenergetic diets for 35 days. The control diet was enriched with 3.0% RO, while the experimental diets were enriched either only with 2.0% RO and 1.0% FO or additionally with 0.1% carnosic acid, 0.1% carnosic acid and 0.35 ppm Se as selenised yeast, or 0.1% carnosic acid and 0.35 ppm Se as sodium selenite. After 35 days, the lambs were slaughtered, and the femur was dissected from the carcass of each animal and analysed for morphometric properties.Conclusions: The present study indicated that dietary bioactive components may improve bone health by promoting bone mineralisation in lambs. Partial replacement of RO with FO combined with dietary supplementation of carnosic acid and organic Se improved the geometric, densitometric, and biomechanical properties of lamb femur.

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Effect of dietary carnosic acid on meat quality from suckling lambs

Cited by 12 publications

References 42 publications

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Enhancing Lipid Oxidative Stability of Cooked‐Chilled Lamb Meat through Dietary Rosemary Diterpenes

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk

Effects of Fish Oil and Dietary Antioxidant Supplementation on Bone Health

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