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

Abstract

26Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm 27 oil (CTRL; 34 g palm oil kg -1 TMR) or whole flaxseed (+FS, 85 g flaxseed kg -1 TMR) 28 alone or enriched with quercetin (+QCT, 34 g palm oil plus 2 g quercetin kg -1 TMR; 29 +FS+QCT, 85 g flaxseed plus 2 g quercetin kg -1 TMR). Dietary flaxseed did not affect, 30 in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment 31 reduced oxysterols content (P < 0.05) after 7 days of refrigerated storage of fresh meat, 32 but did not affect significantly (P > 0.05) the level of lipid-derived volatiles in the 33 headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed 34 as being responsible for a negative effect on meat flavour, probably associated with a 35 modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to 36 worsen meat tenderisation. 37

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).…”

Empleo de orujo de uva en la alimentación del ganado ovino

“…Studies have shown that phenolic compounds have the capacity to act as powerful antioxidants by scavenging free radicals and terminating oxidative reactions. This statement has been corroborated by several authors who included various flavonoid groups in lamb diets (Andrés et al, 2014a), showing satisfactory results with regard to meat peroxidation stability. Winemaking by-products have been associated with effective antioxidant activity in beef (Ahn et al, 2002), lamb meat and sheep plasma , so they could be an alternative to synthetic antioxidant additives.…”

“…En este sentido, ha sido señalado que el efecto de los polifenoles sobre el perfil lipídico de la carne es más evidente cuando se emplean grasas muy insaturadas en las raciones. Así, Andrés et al (2014a) al incluir el flavonol quercetina observó un incremento en el nivel de RA de la carne de cordero únicamente cuando la dieta fue suplementada con aceite de linaza. pH El pH de la carne está relacionado con los procesos bioquímicos de transformación del músculo en carne.…”

“…2 Hemicellulose: NDF-ADF; 3 Cellulose: ADF-ADL; 4 Neutral detergent-soluble carbohydrates (NDSC): OM-EE-CP-NDF. 5 SFA (saturated fatty acids) = C8:0 + C10:0 + C12:0 + C14:0 + C15:0 + C16:0 + C17:0 + C18:0 + C20:0 + C22:0 + C23:0 + C24:0; MUFA (monounsaturated fatty acids) = C14:1 + C16:1 + C17:1 + C18:1 + C20:1 + C22:1; PUFA (polyunsaturated fatty acids) = C18:2 + C18:3 + C20:2 + C20:3 + C20:4. 69.0%), oleic acid (C18:1; 17.2%), palmitic acid (C16:0; 8.07%) and stearic acid (C18:0;…”

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

“…The COPs, also called oxysterols, were determined, according to the method described by Andrés et al . (). Further details have been included in Appendix S1.…”