« Previous Abstract"Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines"    Next Abstract"Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat" »

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"