89270 20210902121630.0 doi 10.1002/jsfa.10319 sideral 117530 ART-2020-117530 eng Leal, L.N. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters 2020 Access copy available to the general public Unrestricted BACKGROUND Supranutritional supplementation of lamb diets with alpha-tocopherol is an effective method to reduce lipid oxidation and colour deterioration in meat products. However, alternative antioxidant sources have been proposed to replace the supranutritional vitamin E applications. RESULTS Indoor concentrate-fed Rasa Aragonesa male lambs (n = 480) were supplemented with increasing levels of all-rac-alpha-tocopheryl acetate (0.25, 0.5, 1.0 g kg(-1) compound feed), rosemary extract (0.20, 0.40, or 0.80 g kg(-1) compound feed), or rosemary extract embedded in a fat matrix (0.20, 0.40, or 0.80 g kg(-1) compound feed) for 14 days before slaughter. The longissimus thoracis et lumborum muscle from three lambs per pen (18 lambs per treatment) were modified-atmosphere packaged (70% O-2 + 30% CO2) and maintained under retail conditions for 14 days. Supranutritional supplementation with antioxidants had no effect (P > 0.05) on average daily weight gain, feed intake, and feed efficiency. Rosemary extract supplementation (with or without fat embedment) had no effect on lipid oxidation, myoglobin forms, or colour stability parameters, regardless of the dose. All vitamin E supplementation levels significantly affected lipid oxidation, colour stability (L*, C*, and h), myoglobin forms, and meat discoloration parameters compared with non-supplemented lambs. CONCLUSIONS This study demonstrates that, unlike vitamin E, neither dose nor protection of the rosemary extract had an effect on lipid oxidation or meat colour stability of lambs during the 14 days of storage under retail conditions. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 3.638 2020 AGRICULTURE, MULTIDISCIPLINARY 8 / 58 = 0.138 2020 Q1 T1 CHEMISTRY, APPLIED 24 / 74 = 0.324 2020 Q2 T1 FOOD SCIENCE & TECHNOLOGY 47 / 144 = 0.326 2020 Q2 T1 0.782 2020 Agronomy and Crop Science 2020 Q1 Nutrition and Dietetics 2020 Q1 Food Science 2020 Q1 Biotechnology 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Beltran, J.A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 Belles, M. (orcid)0000-0002-4696-621X Bello, J.M. den Hartog, L. Hendriks, W. Martin-Tereso, J. 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 100, 7 (2020), 2922-2931 J. Sci. Food Agric. Journal of the science of food and agriculture 0022-5142 178978 http://zaguan.unizar.es/record/89270/files/texto_completo.pdf Versión publicada 40056 http://zaguan.unizar.es/record/89270/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:89270 articulos driver 2021-09-02-08:52:28 ARTICLE