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Foods

Title:		Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex
Author(s):		Aviles-Ramirez C; Vioque Amor M; Polvillo Polo O; Horcada A; Gomez-Cortes P; de la Fuente MA; Nunez-Sanchez N; Martinez Marin AL;
Address:		"Departamento de Bromatologia y Tecnologia de los Alimentos, Universidad de Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain. Centro de Investigacion, Tecnologia e Innovacion, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain. Departamento de Agronomia, Escuela Tecnica Superior de Ingenieria Agronomica, Universidad de Sevilla, 41013 Sevilla, Spain. Instituto de Investigacion en Ciencias de la Alimentacion (CIAL, CSIC-UAM), Nicolas Cabrera, 9, 28049 Madrid, Spain. Departamento de Produccion Animal, Universidad de Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain"
Journal Title:		Foods
Year:		2022
Volume:		20220723
Issue:		15
Page Number:		-
DOI:		10.3390/foods11152193
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat"
Keywords:		aroma flavour lamb marine algae meat volatile organic compounds;
Notes:		"PubMed-not-MEDLINEAviles-Ramirez, Carmen Vioque Amor, Montserrat Polvillo Polo, Oliva Horcada, Alberto Gomez-Cortes, Pilar de la Fuente, Miguel Angel Nunez-Sanchez, Nieves Martinez Marin, Andres Luis eng Project AGL2016-75159-C2-2-R/Spanish Ministry of Economy and Competitiveness/ Switzerland 2022/07/28 Foods. 2022 Jul 23; 11(15):2193. doi: 10.3390/foods11152193"