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Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

AuthorsCarballo, D. E.; Giráldez, Francisco Javier ; Andrés, Sonia ; Caro, I.; Fernández Gutiérrez, Miguel ; Mateo, J.
KeywordsLipid oxidation
Meat colour
Dairy sheep
Haematococcus pluvialis
Issue Date2019
PublisherElsevier BV
CitationMeat Science 156: 68- 74 (2019)
AbstractMeat colour and lipid oxidative stability can be improved by adding antioxidants to animal diet. This study investigated the effects of the addition of astaxanthin to a butylated hydroxytoluene (BHT)-containing commercial milk-replacer, at a rate of 25 mg of astaxanthin/kg of milk-replacer powder, on suckling lamb meat quality. Twenty newborn (2 day old) lambs allocated to individual pens were artificially reared for 22 days. Ten lambs (Control) were fed a commercial milk-replacer and the other ten (Astaxanthin) received the same milk-replacer but included astaxanthin. After the feeding trial, meat and fat colour, astaxanthin and BHT levels in meat, oxidative stability in refrigerated and frozen raw meat and refrigerated cooked meat, and meat volatiles in cooked meat were determined. Astaxanthin in artificially reared suckling lambs at the levels used reduced the accumulation of BHT in the meat, slightly affected meat colour, by reducing meat lightness and increasing meat and fat redness, and increased the lipid stability of frozen meat.
Description7 páginas, 7 tablas, 2 figuras.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2019.03.020
Identifiersdoi: 10.1016/j.meatsci.2019.03.020
issn: 0309-1740
Appears in Collections:(IGM) Artículos
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