Cardoon meal is a by-product retained after oil extraction from the seeds of cultivated Cynara cardunculus var. altilis that has been proposed as a valuable resource for animal feeding. The study aimed to assess the influence of its dietary inclusion on volatile profile and flavour of meat and kidney fat from lambs. Fifteen Sarda × Comisana male lambs were randomly divided in two groups and fed for 75 days with a concentrate-based diet containing 15% cardoon meal (CMD, n = 7) or dehydrated alfalfa (CON, n = 8). Cardoon meal inclusion reduced the “barnyard/animal” odour perceived by a trained panel in kidney fat, which could be associated with the aromatic compound p-cresol (4-methylphenol), detected only in CON diet. Considering the other aroma volatiles regarded as the main contributors for the characteristic lamb flavour, both diets were characterized by moderate to low levels of 4-methyloctanoic acid, skatole and indole while 4-methylnonanoic acid and 4-ethyloctanoic acid were not detected.

Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat

Valenti B.;
2019

Abstract

Cardoon meal is a by-product retained after oil extraction from the seeds of cultivated Cynara cardunculus var. altilis that has been proposed as a valuable resource for animal feeding. The study aimed to assess the influence of its dietary inclusion on volatile profile and flavour of meat and kidney fat from lambs. Fifteen Sarda × Comisana male lambs were randomly divided in two groups and fed for 75 days with a concentrate-based diet containing 15% cardoon meal (CMD, n = 7) or dehydrated alfalfa (CON, n = 8). Cardoon meal inclusion reduced the “barnyard/animal” odour perceived by a trained panel in kidney fat, which could be associated with the aromatic compound p-cresol (4-methylphenol), detected only in CON diet. Considering the other aroma volatiles regarded as the main contributors for the characteristic lamb flavour, both diets were characterized by moderate to low levels of 4-methyloctanoic acid, skatole and indole while 4-methylnonanoic acid and 4-ethyloctanoic acid were not detected.
2019
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/1458736
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