000089270 001__ 89270
000089270 005__ 20210902121630.0
000089270 0247_ $$2doi$$a10.1002/jsfa.10319
000089270 0248_ $$2sideral$$a117530
000089270 037__ $$aART-2020-117530
000089270 041__ $$aeng
000089270 100__ $$aLeal, L.N.
000089270 245__ $$aSupplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters
000089270 260__ $$c2020
000089270 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089270 5203_ $$aBACKGROUND Supranutritional supplementation of lamb diets with alpha-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-alpha-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% CO2) 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.
000089270 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089270 590__ $$a3.638$$b2020
000089270 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b8 / 58 = 0.138$$c2020$$dQ1$$eT1
000089270 591__ $$aCHEMISTRY, APPLIED$$b24 / 74 = 0.324$$c2020$$dQ2$$eT1
000089270 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b47 / 144 = 0.326$$c2020$$dQ2$$eT1
000089270 592__ $$a0.782$$b2020
000089270 593__ $$aAgronomy and Crop Science$$c2020$$dQ1
000089270 593__ $$aNutrition and Dietetics$$c2020$$dQ1
000089270 593__ $$aFood Science$$c2020$$dQ1
000089270 593__ $$aBiotechnology$$c2020$$dQ1
000089270 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089270 700__ $$0(orcid)0000-0002-3764-0189$$aBeltran, J.A.$$uUniversidad de Zaragoza
000089270 700__ $$0(orcid)0000-0002-4696-621X$$aBelles, M.
000089270 700__ $$aBello, J.M.
000089270 700__ $$aden Hartog, L.
000089270 700__ $$aHendriks, W.
000089270 700__ $$aMartin-Tereso, J.
000089270 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000089270 773__ $$g100, 7 (2020), 2922-2931$$pJ. Sci. Food Agric.$$tJournal of the science of food and agriculture$$x0022-5142
000089270 8564_ $$s178978$$uhttps://zaguan.unizar.es/record/89270/files/texto_completo.pdf$$yVersión publicada
000089270 8564_ $$s40056$$uhttps://zaguan.unizar.es/record/89270/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089270 909CO $$ooai:zaguan.unizar.es:89270$$particulos$$pdriver
000089270 951__ $$a2021-09-02-08:52:28
000089270 980__ $$aARTICLE