Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds

Jaworska, Danuta; Czauderna, M.; Przybylski, Wiesław; Rozbicka-Wieczorek, Agnieszka

doi:10.1016/j.meatsci.2016.05.003

Cited by 29 publications

(34 citation statements)

References 38 publications

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“…Data concerning the effects of dietary supplementation with naturally occurring additives on meat tenderness are contradictory. Addition of other natural antioxidants such as carnosic acid (1 g kg −1 ) and selenate (0.35 mg kg −1 ) in the diet of fattening lambs improved meat texture . However, hesperidin dietary supplementation did not influence lamb and broiler shear force values.…”

Section: Discussionmentioning

confidence: 98%

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

et al. 2018

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Section: Discussionmentioning

confidence: 98%

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

et al. 2018

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“…A priori, cabe suponer que todos estos factores, solos o combinados, pueden modificar las características de calidad de la carne de cordero en cuanto a sus atributos sensoriales y ello puede ser apreciado por el consumidor, manifestando algún tipo de preferencia (Font i Furnols et al 2006). De ser así, ello conlleva un estudio químico complejo en la carne para tratar de evidenciar la causa de dichos cambios y preferencias (Demirel et al 2006;Turner et al 2014), además de mantener paneles de cata entrenados (Jaworska et al 2016), todo ello cuesta tiempo y dinero.…”

Section: Introductionunclassified

Comparación de herramientas quimiométricas de clasificación para la identificación de grasa perirrenal en corderos

et al. 2020

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En el presente trabajo se prueba la capacidad de la técnica NIRS para clasificar correctamente dos tipos de grasa perirrenal de corderos provenientes de distintos tipos de alimentación. Se combinan distintos tratamientos espectrales (Asorbancia-A, Reflectancia-R, A-EMSC, R-EMS) con distintas técnicas de clasificación no supervisada (PCA-Projection) y supervisada SIMCA, PLS-DA, LDA, C-SVM. Los resultados indican que los espectros sin tratar, contienen información valiosa en términos de clasificación, a pesar de la dispersión luminosa existente. Igualmente, los métodos de clasificación más sencillos PCA-Projection y LDA resultan los más efectivos. De los métodos más sofisticados, el C-SVM resulta el más eficaz, aunque es sensible al tipo de semilla de iniciación utilizada. Se concluye que la espectroscopía NIRS combinada con técnicas quimiométricas es un método válido para clasificar corderos en matadero en función de su alimentación.

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“…Three measurements of each sample were conducted at a 32 scanning rate. The parameters of measurement were described fully in the study of Jaworska, Przybylski, Czauderna, and Rozbicka‐Wieczorek ().…”

Section: Methodsmentioning

confidence: 99%

The effect of inulin supply to high‐fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate

Przybylski

Jaworska

Sałek

et al. 2018

Animal Physiology Nutrition

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The aim of the study was to evaluate the influence of inulin supply to high‐fat diet rich in saturated fatty acids (SFA) on pork quality and profile of sarcoplasmic protein in drip loss. At 50 days of age, twenty cross‐bred pigs (gilts) were randomly allotted to four groups: the control (C) group fed a standard diet, and three experimental (D1, D2 and D3) groups fed a high‐fat diet rich in SFA. Moreover, pigs from the groups D2 and D3 consumed an extra inulin supply (7% of daily feed intake) from 85 to 120 days of age (for 5 weeks) and from 50 to 120 days of age (for 10 weeks) respectively. The addition of inulin to the diet reduced meaty odour and flavour significantly, improved tenderness and overall sensory quality of pork and additionally influenced ultimate pH, L* colour parameter, lactate level and protein content in meat. The diets also affected the profile of sarcoplasmic proteins. Significant effects were observed for the following enzymes—PK/PGI (pyruvate kinase/phosphoglucose isomerase) and ALD (aldolase), which are related to the intensity of post‐mortem glycolysis. Presented data indicate that long‐term inulin supply to high‐fat diet has a positive effect on technological and sensory quality as well as protein profile of pork.

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Sensory quality and chemical composition of meat from lambs fed diets enriched with fish and rapeseed oils, carnosic acid and seleno-compounds

Cited by 29 publications

References 38 publications

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

Antioxidant status, meat oxidative stability and quality characteristics of lambs fed with hesperidin, naringin or α‐tocopheryl acetate supplemented diets

Comparación de herramientas quimiométricas de clasificación para la identificación de grasa perirrenal en corderos

The effect of inulin supply to high‐fat diet rich in saturated fatty acids on pork quality and profile of sarcoplasmic protein in meat exudate

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