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Meat Sci


Title:Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat
Author(s):Del Bianco S; Natalello A; Luciano G; Valenti B; Monahan F; Gkarane V; Rapisarda T; Carpino S; Piasentier E;
Address:"Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy. Electronic address: delbianco.silvia@spes.uniud.it. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy. Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy. School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, 97100 Ragusa, Italy. Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy"
Journal Title:Meat Sci
Year:2020
Volume:20200212
Issue:
Page Number:108086 -
DOI: 10.1016/j.meatsci.2020.108086
ISSN/ISBN:1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:"Cardoon meal is a by-product retained after oil extraction from the seeds of cultivated Cynara cardunculus var. altilis that has been proposed as a valuable resource for animal feeding. The study aimed to assess the influence of its dietary inclusion on volatile profile and flavour of meat and kidney fat from lambs. Fifteen Sarda x Comisana male lambs were randomly divided in two groups and fed for 75 days with a concentrate-based diet containing 15% cardoon meal (CMD, n = 7) or dehydrated alfalfa (CON, n = 8). Cardoon meal inclusion reduced the 'barnyard/animal' odour perceived by a trained panel in kidney fat, which could be associated with the aromatic compound p-cresol (4-methylphenol), detected only in CON diet. Considering the other aroma volatiles regarded as the main contributors for the characteristic lamb flavour, both diets were characterized by moderate to low levels of 4-methyloctanoic acid, skatole and indole while 4-methylnonanoic acid and 4-ethyloctanoic acid were not detected"
Keywords:"Adipose Tissue Adult Animal Feed/*analysis Animals *Cynara Diet/veterinary Female Humans Male Medicago sativa Middle Aged Odorants Red Meat/*analysis Sheep, Domestic Taste Volatile Organic Compounds/analysis Kidney fat Lamb meat Sensory profile Volatile c;"
Notes:"MedlineDel Bianco, Silvia Natalello, Antonio Luciano, Giuseppe Valenti, Bernardo Monahan, Frank Gkarane, Vasiliki Rapisarda, Teresa Carpino, Stefania Piasentier, Edi eng England 2020/02/23 Meat Sci. 2020 May; 163:108086. doi: 10.1016/j.meatsci.2020.108086. Epub 2020 Feb 12"

 
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