Fourteen lambs were individually penned for 60days. Seven lambs (C) were fed a barley-based concentrate, while 7 animals (T) received the same concentrate supplemented with 8.96% (dry matter basis) quebracho (Schinopsis lorentzii) extract. Tannin supplementation extended colour stability of fresh longissimus dorsi muscle (LM) over 7days of aerobic storage with lower changes in hue angle over time in LM from T-fed animals compared to C-fed lambs (P=0.032). Muscle from T-fed lambs had lower metmyoglobin percentages (MMb%) than that from C-fed animals after 3days of storage (P=0.05) and tended to have slower rates of change in (K/S) 572÷(K/S) 525 values (P=0.07). Compared to the C diet, tannin supplementation increased the concentration of total phenols in muscle (+31.29%, P=0.001) and resulted in a higher muscle antioxidant capacity measured by FRAP (+16.81%, P=0.026) and TEAC (+24.81%, P=0.001) tests. Furthermore, feeding tannins resulted in lower MMb% after nitrite-induced oxidation measured both at the meat surface (-10%, P=0.012) and in a meat extract (-8.22%, P=0.004).
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet
Luciano, Giuseppe;
2011
Abstract
Fourteen lambs were individually penned for 60days. Seven lambs (C) were fed a barley-based concentrate, while 7 animals (T) received the same concentrate supplemented with 8.96% (dry matter basis) quebracho (Schinopsis lorentzii) extract. Tannin supplementation extended colour stability of fresh longissimus dorsi muscle (LM) over 7days of aerobic storage with lower changes in hue angle over time in LM from T-fed animals compared to C-fed lambs (P=0.032). Muscle from T-fed lambs had lower metmyoglobin percentages (MMb%) than that from C-fed animals after 3days of storage (P=0.05) and tended to have slower rates of change in (K/S) 572÷(K/S) 525 values (P=0.07). Compared to the C diet, tannin supplementation increased the concentration of total phenols in muscle (+31.29%, P=0.001) and resulted in a higher muscle antioxidant capacity measured by FRAP (+16.81%, P=0.026) and TEAC (+24.81%, P=0.001) tests. Furthermore, feeding tannins resulted in lower MMb% after nitrite-induced oxidation measured both at the meat surface (-10%, P=0.012) and in a meat extract (-8.22%, P=0.004).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
