Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

• Published in: Food chemistry Vol. 138; no. 4; pp. 2407 - 2414
• Main Authors: Morán, Lara, Giráldez, F. Javier, Panseri, Sara, Aldai, Noelia, Jordán, M. José, Chiesa, Luca M., Andrés, Sonia
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2013; Elsevier
• Subjects: acids; Animal Feed - analysis; Animal productions; Animals; Aroma and flavouring agent industries; barley straw; Biological and medical sciences; dietary supplements; Diterpenes, Abietane - metabolism; fatty acid composition; Fatty acids; Fatty Acids - analysis; Fatty Acids - metabolism; feed barley; feed concentrates; finishing; flavor; Food industries; food industry; Fundamental and applied biological sciences. Psychology; GC/MS; HS-SPME; lamb meat; lambs; longissimus muscle; Meat - analysis; Meat and meat product industries; modified atmosphere packaging; Muscle, Skeletal - chemistry; Muscle, Skeletal - metabolism; phenolic compounds; Plant Extracts - metabolism; Rosemary; Sheep - growth & development; Sheep - metabolism; shelf life; Terrestrial animal productions; Vertebrates; Vitamin E; volatile compounds; Volatile Organic Compounds - analysis; Volatile Organic Compounds - metabolism; Volatiles; Rosemary; HS-SPME; Vitamin E; Fatty acids; Volatiles; GC/MS; Volatile compound; Farming animal; Stability; Spice; Meat product; Lipids; Lamb; Profile; Acid flavour; Meat; Vertebrata; Meat animals; Mammalia; Quality; Sheep; Artiodactyla; Ungulata
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.12.033

► Dietary carnosic acid does not modify the fatty acid profile of meat from lambs. ► The production of volatile compounds in lamb meat is reduced by dietary carnosic acid. ► High levels of dietary carnosic acid seem to be prooxidant in cooked meat samples. Thirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6gkg−1 feed concentrate) or carnosic acid (CARN006: 0.6gkg−1 feed concentrate; or CARN012: 1.2gkg−1 feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat.