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Título

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

AutorAndrés, Sonia CSIC ORCID ; Huerga, L.; Mateo, J.; Tejido, María L. CSIC; Bodas, Raúl CSIC ORCID; Morán, Lara CSIC ORCID; Prieto, Nuria CSIC; Rotolo, L.; Giráldez, Francisco Javier CSIC ORCID
Palabras claveTBARS
Volatiles
Quercetin
Oxysterols
Meat
Flaxseed
Fecha de publicación2014
EditorElsevier
CitaciónMeat Science 96: 806- 811 (2014)
ResumenThirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34gpalmoilkg-1 TMR) or whole flaxseed (+FS, 85gflaxseedkg-1 TMR) alone or enriched with quercetin (+QCT, 34g palm oil plus 2gquercetinkg-1 TMR; +FS+QCT, 85g flaxseed plus 2gquercetinkg-1 TMR). Dietary flaxseed did not affect, in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment reduced oxysterol content (P<0.05) after 7days of refrigerated storage of fresh meat, but did not affect significantly (P>0.05) the level of lipid-derived volatiles in the headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed as being responsible for a negative effect on meat flavour, probably associated with a modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to worsen meat tenderisation.
Descripción6 páginas, 6 tablas.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2013.09.020
URIhttp://hdl.handle.net/10261/92155
DOI10.1016/j.meatsci.2013.09.020
Identificadoresdoi: 10.1016/j.meatsci.2013.09.020
issn: 0309-1740
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