Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat

Yagoubi, Y. ; Joy, M. ; Ripoll, G. ; Mahouachi, M. ; Bertolín, J. R. ; Atti, N.

Resumen: The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600 g of hay, which was substituted by 600 g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600 g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher a- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat.

Idioma: Inglés

DOI: 10.1016/j.meatsci.2017.10.007

Año: 2018

Publicado en: Meat Science 136 (2018), 23-29
ISSN: 0309-1740

Factor impacto JCR: 3.483 (2018)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 28 / 135 = 0.207 (2018) - Q1 - T1

Factor impacto SCIMAGO: 1.397 - Food Science (Q1)

Tipo y forma: Article (PostPrint)