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Meat Sci

Title:		Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs
Author(s):		Vasta V; Aouadi D; Brogna DM; Scerra M; Luciano G; Priolo A; Ben Salem H;
Address:		"DISPA, Sezione di Scienze delle Produzioni Animali, University of Catania, Catania, Italy. vvasta@unict.it"
Journal Title:		Meat Sci
Year:		2013
Volume:		20130428
Issue:		2
Page Number:		235 - 241
DOI:		10.1016/j.meatsci.2012.12.021
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Eighteen Barbarine lambs (3 months of age), were assigned for 95 days to 3 treatments: six lambs were fed a barley-based concentrate plus oat hay ad libitum (control group, C); other lambs received the control diet plus essential oil (400 ppm DM) either of Rosmarinus officinalis (R400 group; n=6) or of Artemisia herba alba (A400 group; n=6). At slaughter the muscle longissimus dorsi was sampled and subjected to fatty acid and volatile organic compounds (VOC) analyses. The A400 lambs presented a greater amount of vaccenic, rumenic and linolenic acids and of polyunsaturated fatty acids (PUFA) in meat than the C and R400 animals. Essential oils supplementation did not affect meat VOC profile though the sesquiterpenes copaene and beta-caryophyllene were detected only in the meat of R400 and A400 lambs. It is concluded that the supplementation of rosemary or artemisia essential oils does not produce detrimental effects on lamb meat VOC profile. The supplementation of artemisia can improve meat healthy properties"
Keywords:		"Animals Artemisia/*chemistry *Dietary Supplements Fatty Acids, Unsaturated/chemistry Linoleic Acids, Conjugated/chemistry Linolenic Acids/chemistry Male Oils, Volatile/*administration & dosage Oleic Acids/chemistry Paraspinal Muscles/chemistry/*drug effec;"
Notes:		"MedlineVasta, Valentina Aouadi, Dorra Brogna, Daniela M R Scerra, Manuel Luciano, Giuseppe Priolo, Alessandro Ben Salem, Hichem eng England 2013/06/12 Meat Sci. 2013 Oct; 95(2):235-41. doi: 10.1016/j.meatsci.2012.12.021. Epub 2013 Apr 28"