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Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

AuthorsMorán, Lara ; Giráldez, Francisco Javier ; Panseri, S.; Aldai, Noelia ; Jordan, M. J.; Chiesa, L. M.; Andrés, Sonia
KeywordsFatty acids
Vitamin E
Issue DateJun-2013
CitationFood Chemistry 138 (4): 2407-1414 (2013)
AbstractThirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6 g kg(-1) feed concentrate) or carnosic acid (CARN006: 0.6 g kg(-1) feed concentrate; or CARN012: 1.2 g kg(-1) feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3 days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat.
Description8 páginas, 2 figuras, 4 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2012.12.033
Appears in Collections:(IGM) Artículos
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