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Meat Sci

Title:		"Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb"
Author(s):		Nasri S; Luciano G; Vasta V; Aouadi D; Priolo A; Makkar HP; Ben Salem H;
Address:		"National Institute of Agricultural Research of Tunisia (INRAT), Laboratory of Animal and Forage Productions, University of Carthage, Street Hedi Karray, 2049 Ariana, Tunisia"
Journal Title:		Meat Sci
Year:		2012
Volume:		20120613
Issue:		4
Page Number:		582 - 586
DOI:		10.1016/j.meatsci.2012.06.003
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Eighteen Barbarine lambs were assigned during 77 days to three dietary treatments (n=6): control, oat hay ad libitum and 400 g of concentrate; QS60 and the QS90 control diet supplemented with 60 mg and 90 mg Quillaja saponaria (QS) bark extract/kg dry matter, respectively. The analysis of pre-frozen longissimus dorsi muscle showed that the QS90 treatment reduced meat redness (a*) and saturation (C*) measured after 2h of blooming. It also reduced the rate of decrease in a* values (P=0.02) during 14 days of refrigerated storage. Supplementation with QS extended meat colour stability by reducing (P<0.05) the rate of increase in hue angle (H*) values. Neither the rate of metmyoglobin accumulation at the meat surface nor lipid peroxidation over storage duration differed between treatments. The overall meat volatile compound profile was similar between the groups. We conclude that supplementing QS affects meat colour development at the meat surface and extends its stability without producing detrimental effects on meat volatile compounds"
Keywords:		"Animals Animals, Inbred Strains Antioxidants/administration & dosage/adverse effects/chemistry/metabolism Body Weight Diet/*veterinary Food Quality Food Storage Lipid Peroxidation Male Meat/*analysis Metmyoglobin/analysis Muscle Development Muscle, Skelet;"
Notes:		"MedlineNasri, S Luciano, G Vasta, V Aouadi, D Priolo, A Makkar, H P S Ben Salem, H eng Comparative Study Controlled Clinical Trial England 2012/07/10 Meat Sci. 2012 Dec; 92(4):582-6. doi: 10.1016/j.meatsci.2012.06.003. Epub 2012 Jun 13"