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Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters
Author(s) -
Leal Leonel N,
Beltrán José A,
Bello José M,
den Hartog Leo A,
Hendriks Wouter H,
MartínTereso Javier
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10319
Subject(s) - lipid oxidation , food science , vitamin e , chemistry , tocopheryl acetate , antioxidant , tocopherol , modified atmosphere , zoology , palatability , vitamin , biology , biochemistry , shelf life
BACKGROUND Supranutritional supplementation of lamb diets with α ‐tocopherol is an effective method to reduce lipid oxidation and colour deterioration in meat products. However, alternative antioxidant sources have been proposed to replace the supranutritional vitamin E applications. RESULTS Indoor concentrate‐fed Rasa Aragonesa male lambs ( n = 480) were supplemented with increasing levels of all‐rac ‐ α ‐tocopheryl acetate (0.25, 0.5, 1.0 g kg −1 compound feed), rosemary extract (0.20, 0.40, or 0.80 g kg −1 compound feed), or rosemary extract embedded in a fat matrix (0.20, 0.40, or 0.80 g kg −1 compound feed) for 14 days before slaughter. The longissimus thoracis et lumborum muscle from three lambs per pen (18 lambs per treatment) were modified‐atmosphere packaged (70% O 2 + 30% CO 2 ) and maintained under retail conditions for 14 days. Supranutritional supplementation with antioxidants had no effect ( P > 0.05) on average daily weight gain, feed intake, and feed efficiency. Rosemary extract supplementation (with or without fat embedment) had no effect on lipid oxidation, myoglobin forms, or colour stability parameters, regardless of the dose. All vitamin E supplementation levels significantly affected lipid oxidation, colour stability ( L* , C*, and h ), myoglobin forms, and meat discoloration parameters compared with non‐supplemented lambs. CONCLUSIONS This study demonstrates that, unlike vitamin E, neither dose nor protection of the rosemary extract had an effect on lipid oxidation or meat colour stability of lambs during the 14 days of storage under retail conditions. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.