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Food Chem

Title:		Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs
Author(s):		Moran L; Giraldez FJ; Panseri S; Aldai N; Jordan MJ; Chiesa LM; Andres S;
Address:		"Instituto de Ganaderia de Montana, CSIC-Universidad de Leon, Finca Marzanas, E-24346 Grulleros, Leon, Spain. laramoran@eae.csic.es"
Journal Title:		Food Chem
Year:		2013
Volume:		20121229
Issue:		4
Page Number:		2407 - 2414
DOI:		10.1016/j.foodchem.2012.12.033
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Thirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6 g kg(-1) feed concentrate) or carnosic acid (CARN006: 0.6 g kg(-1) feed concentrate; or CARN012: 1.2 g kg(-1) feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3 days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat"
Keywords:		"Abietanes/*metabolism Animal Feed/*analysis Animals Fatty Acids/*analysis/metabolism Meat/*analysis Muscle, Skeletal/chemistry/metabolism Plant Extracts/*metabolism Sheep/growth & development/*metabolism Volatile Organic Compounds/*analysis/metabolism;"
Notes:		"MedlineMoran, Lara Giraldez, F Javier Panseri, Sara Aldai, Noelia Jordan, M Jose Chiesa, Luca M Andres, Sonia eng Research Support, Non-U.S. Gov't England 2013/03/19 Food Chem. 2013 Jun 15; 138(4):2407-14. doi: 10.1016/j.foodchem.2012.12.033. Epub 2012 Dec 29"