Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

被引：85

作者：

Jeronimo, Eliana ^{[2
]}

Alfaia, Cristina M. M.

Alves, Susana P. ^{[2
,3
]}

Dentinho, Maria T. P. ^{[2
]}

Prates, Jose A. M.

Vasta, Valentina ^{[4
]}

Santos-Silva, Jose ^{[2
]}

Bessa, Rui J. B. ^{[1
,2
]}

机构：

[1] Univ Tecn Lisboa, Fac Med Vet, CIISA, P-1300477 Lisbon, Portugal

[2] INRB, Unidade Invest Prod Anim, P-2005048 Fonte Boa, Vale De Santare, Portugal

[3] Univ Porto, ICBAS, REQUIMTE, P-4485661 Vairao, Portugal

[4] Univ Catania, DISPA Sez Sci Prod Anim, I-95123 Catania, Italy

来源：

MEAT SCIENCE | 2012年 / 92卷 / 04期

关键词：

Lamb meat; Grape seed extract; Cistus ladanifer L; Oil supplementation; Colour stability; Lipid oxidation; FATTY-ACID-COMPOSITION; FED DEHYDRATED LUCERNE; COLOR STABILITY; PLANT-EXTRACTS; GASTROINTESTINAL-TRACT; CONDENSED TANNINS; PROTEIN OXIDATION; IN-VITRO; POLYPHENOLS; CARCASS;

D O I：

10.1016/j.meatsci.2012.07.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO): C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO): C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P<0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P=0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C ladanifer in diets did not change the sensory properties of meat. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：841 / 847

页数：7

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