Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

Abstract

Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (P<0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF).

The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

“…The LT samples of both sides were used for chemical analysis (Andrés, Tejido, Bodas, Morán, Prieto, Blanco, & Giráldez, 2013). LL and GM muscles of both sides were cut into 2.5 cm-thick slices, placed on impermeable polypropylene trays, over-wrapped with an oxygen-permeable polyvinylchloride film (580 ml m -2 h -1 ) and then stored under simulated retail display conditions [12 h daily fluorescent illumination (34 W) and 3±1 ºC] during 0, 7, and 14 days.…”

Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

“…In further studies, supplementation of the lamb diet with 250-1000 mg α-tocopherol kg −1 feed extended the shelf life of meat kept under MAP by up to 4 days due to its reduction of lipid and haem pigment oxidation, although the resultant sensory traits were not assessed. Moreover, vitamin E was seen to have no effect on microbial inhibition on meat (Álvarez et al, 2008;Lauzurica et al, 2005;Ripoll et al, 2011) In recent years, several alternative dietary strategies based on plant phenolic antioxidants have been successfully checked for improving lamb meat preservation (Andrés et al, 2014(Andrés et al, , 2013Jerónimo et al, 2012;Luciano et al, 2009;Rivas-Cañedo et al, 2013;Simitzis, Ilias-Dimopoulos, Charismiadou, Biniari, & Deligeorgis, 2013;Simitzis et al, 2008), and, in particular, by using rosemary and/or its derivatives (Bañón et al, 2012;Morán, Rodríguez-Calleja, et al, 2012;Morán et al, 2013;Nieto, Díaz, Bañón, & Garrido, 2010;Ortuño, Serrano, Jordán, & Bañón, 2014;. Carnosic acid and, in particular, carnosol, the main active diterpenes in rosemary, can be deposited in lamb muscle at sufficient levels to have antimicrobial and antioxidant effects on meat (Jordán, Castillo, Bañón, Martínez-Conesa, & Sotomayor, 2014;Moñino, Martínez, Sotomayor, Lafuente, & Jordán, 2008).…”

Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

“…Initial meat colour parameters were within the range of values reported for lambs of similar characteristics (Andrés et al ., ). Colour changes in meat samples stored under MAP conditions revealed lower h * values in 15SS and 30SS groups than the controls.…”