Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. (February 2018)

• Record Type: Journal Article
• Authors: Yagoubi, Y.; Joy, M.; Ripoll, G.; Mahouachi, M.; Bertolín, J.R.; Atti, N.
• Is Part Of: Meat science. Volume 136(2018)
• Page Start: 23
• Page End: 29
• Publication Date: 2018-02
• Subjects: Rosemary residues -- Oxidative stability -- Vitamin E -- Fatty acids -- Lambs; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.10.007
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600 g of hay, which was substituted by 600 g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600 g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher α- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat. Highlights: Meat n − 6/n − 3 ratio of lambs fed rosemary distillation residues was lower than hay one. The meat produced with rosemary distillation residues has a high vitamine E content. The rosemary distillation residues permit higher oxymyoglobin. The oxidative stability was higher for lambs fed rosemary distillation residues.