| Title: | The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs |
| Author(s): | Andres S; Huerga L; Mateo J; Tejido ML; Bodas R; Moran L; Prieto N; Rotolo L; Giraldez FJ; |
| Address: | "Instituto de Ganaderia de Montana (CSIC-Universidad de Leon), Finca Marzanas, E-24346 Grulleros, Leon, Spain. Electronic address: sonia.andres@eae.csic.es" |
| DOI: | 10.1016/j.meatsci.2013.09.020 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34 g palm oil kg(-1) TMR) or whole flaxseed (+FS, 85 g flaxseed kg(-1) TMR) alone or enriched with quercetin (+QCT, 34 g palm oil plus 2 g quercetin kg(-1) TMR; +FS+QCT, 85 g flaxseed plus 2 g quercetin kg(-1) TMR). Dietary flaxseed did not affect, in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment reduced oxysterol content (P<0.05) after 7 days of refrigerated storage of fresh meat, but did not affect significantly (P>0.05) the level of lipid-derived volatiles in the headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed as being responsible for a negative effect on meat flavour, probably associated with a modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to worsen meat tenderisation" |
| Keywords: | Animal Feed Animals Consumer Behavior Cooking Diet/*veterinary *Dietary Supplements Fatty Acids/analysis Flax/chemistry Food Quality Food Storage Iron/adverse effects Lipid Peroxidation/*drug effects Male Meat/*analysis Palm Oil Plant Oils/administration; |
| Notes: | "MedlineAndres, S Huerga, L Mateo, J Tejido, M L Bodas, R Moran, L Prieto, N Rotolo, L Giraldez, F J eng Research Support, Non-U.S. Gov't England 2013/11/10 Meat Sci. 2014 Feb; 96(2 Pt A):806-11. doi: 10.1016/j.meatsci.2013.09.020. Epub 2013 Sep 27" |
