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Meat Sci

Title:		"Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat"
Author(s):		Del Bianco S; Natalello A; Luciano G; Valenti B; Campidonico L; Gkarane V; Monahan F; Biondi L; Favotto S; Sepulcri A; Piasentier E;
Address:		"Dipartimento di Scienze Agroalimentari, Ambientali e Animali (DI4A), University of Udine, Via Sondrio, 2/A, 33100 Udine, Italy. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy. Electronic address: antonio.natalello@unict.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. Dipartimento di Scienze Mediche Veterinarie (DIMEVET), University of Bologna, Via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy. School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland"
Journal Title:		Meat Sci
Year:		2021
Volume:		20201008
Issue:
Page Number:		108336 -
DOI:		10.1016/j.meatsci.2020.108336
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced 'pastoral' odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to 'pastoral' odour expression in the diet without condensed or hydrolysable tannins"
Keywords:		"Acacia/chemistry Animal Feed/analysis Animals Diet/veterinary Fabaceae/chemistry Fagaceae/chemistry Humans Hydrolyzable Tannins/*administration & dosage Male Odorants Proanthocyanidins/*administration & dosage Red Meat/*analysis Sheep, Domestic Tannins Ta;"
Notes:		"MedlineDel Bianco, Silvia Natalello, Antonio Luciano, Giuseppe Valenti, Bernardo Campidonico, Luca Gkarane, Vasiliki Monahan, Frank Biondi, Luisa Favotto, Saida Sepulcri, Angela Piasentier, Edi eng England 2020/10/23 Meat Sci. 2021 Feb; 172:108336. doi: 10.1016/j.meatsci.2020.108336. Epub 2020 Oct 8"