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Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22.

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.

Author information

1
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain. Electronic address: muino.iria@inia.es.
2
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
3
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
4
Departamento de Biología (Fisiología Animal), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.

Abstract

Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls.

KEYWORDS:

Lipid oxidation; Omega-3 fatty acids; Polyphenols; Protein oxidation; Sensory evaluation

PMID:
24927047
DOI:
10.1016/j.meatsci.2014.05.009
[Indexed for MEDLINE]
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