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Meat Sci

Title:		Effect of dietary pomegranate by-product on lamb flavour
Author(s):		Natalello A; Menci R; Luciano G; Monahan F; Gravador RS; Valenti B; Pauselli M; Belvedere G; Scerra M; Priolo A;
Address:		"University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy. University of Catania, Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), Via Valdisavoia 5, Catania 95123, Italy. Electronic address: giuseppe.luciano@unict.it. School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland. University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, Perugia 06123, Italy. CoRFiLaC, Regione Siciliana, s.p. 25 km 5 Ragusa Mare, Ragusa 97100, Italy. University of Reggio Calabria, Dipartimento di Agraria, Produzioni Animali, Via dell'Universita, 25, Reggio Calabria 89124, Italy"
Journal Title:		Meat Sci
Year:		2023
Volume:		20230116
Issue:
Page Number:		109118 -
DOI:		10.1016/j.meatsci.2023.109118
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"This study evaluated the effect of the dietary inclusion of whole pomegranate by-product (WPB) on lamb flavour. Seventeen Comisana male lambs (body weight 14.82 kg +/- 2 kg) were assigned to 2 treatments. During 36-day feeding trial, the control group (n = 8) received a conventional concentrate diet; the other group (n = 9) received a concentrate diet containing 200 g/kg (dry matter) of WPB, replacing part of barley and corn. After slaughter, fatty acids were determined in raw meat, while volatile organic compounds, SMart nose, and sensory traits were analysed in cooked meat. The concentrations of total polyunsaturated fatty acids, vaccenic and rumenic acid were higher in WPB meat. Most of volatile compounds that arise from lipid degradation (i.e., aldehydes, alcohols, ketones, and hydrocarbons) were found at higher concentrations in the WPB meat than in the control, except for 2-pentanone that was greater in control meat. Although SMart nose clearly discriminated between dietary treatments, consumer panel did not detect differences in meat flavour"
Keywords:		"Sheep Animals Male *Pomegranate *Red Meat/analysis Diet/veterinary Meat/analysis Fatty Acids, Unsaturated/analysis Animal Feed/analysis Electronic nose Meat odour Meat quality Pca Sensory evaluation Volatile aroma compounds;"
Notes:		"MedlineNatalello, Antonio Menci, Ruggero Luciano, Giuseppe Monahan, Frank Gravador, Rufielyn S Valenti, Bernardo Pauselli, Mariano Belvedere, Gianni Scerra, Manuel Priolo, Alessandro eng England 2023/01/22 Meat Sci. 2023 Apr; 198:109118. doi: 10.1016/j.meatsci.2023.109118. Epub 2023 Jan 16"