English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/64074
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage

AuthorsAndrés, Sonia ; Tejido, María L. ; Bodas, Raúl ; Morán, Lara ; Prieto, Nuria ; Blanco, Carolina ; Giráldez, Francisco Javier
KeywordsMicrobial spoilage
Issue Date2013
CitationMeat Science 93(2) : 207-212 (2013)
AbstractThirty-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).
Description6 páginas, 6 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2012.08.023
Appears in Collections:(IGM) Artículos
Files in This Item:
File Description SizeFormat 
Andres_S_2013_R1.docx67,65 kBMicrosoft Word XMLView/Open
Table 1_R1.doc53,5 kBMicrosoft WordView/Open
Table 2.doc43 kBMicrosoft WordView/Open
Table 3_R1.docx33,79 kBMicrosoft Word XMLView/Open
Table 4_R1.docx34,91 kBMicrosoft Word XMLView/Open
Table 5_R1.docx34,22 kBMicrosoft Word XMLView/Open
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.