2024-03-29T15:34:03Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/640742018-08-29T10:41:27Zcom_10261_63com_10261_6col_10261_316
Andrés, Sonia
Tejido, María L.
Bodas, Raúl
Morán, Lara
Prieto, Nuria
Blanco, Carolina
Giráldez, Francisco Javier
2013-01-14T12:04:18Z
2013-01-14T12:04:18Z
2013
Meat Science 93(2) : 207-212 (2013)
0309-1740
http://hdl.handle.net/10261/64074
10.1016/j.meatsci.2012.08.023
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100003339
http://dx.doi.org/10.13039/501100014180
Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (P < 0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF).
eng
openAccess
Microbial spoilage
Colours
PUFA
Flavonnoid
Antioxidant
Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage
artículo