title: Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.
abstract: The effect of dietary supplementation with either vitamin E (300 ppm) or a red wine extract rich in polyphenols (900 ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6 days) under high-oxygen atmospheres (70% O(2)/30% CO(2)) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6 days of storage which could be due to further interactions with protein-related compounds.
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Carretera de La Coruña, km 7, Madrid 28040, Spain. ana.rivas@inia.es
authors.forename: Ana
authors.initials: A
authors.lastname: Rivas-Cañedo
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Apeleo
authors.forename: Iria
authors.initials: I
authors.lastname: Muiño
authors.forename: Concepción
authors.initials: C
authors.lastname: Pérez
authors.forename: Sara
authors.initials: S
authors.lastname: Lauzurica
authors.forename: Cristina
authors.initials: C
authors.lastname: Pérez-Santaescolástica
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Díaz
authors.forename: Vicente
authors.initials: V
authors.lastname: Cañeque
authors.forename: Jesús
authors.initials: J
authors.lastname: de la Fuente
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage*; D061353:Food Storage; D008401:Gas Chromatography-Mass Spectrometry; D007659:Ketones / Q000032:analysis; D050356:Lipid Metabolism / Q000187:drug effects; D008297:Male; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D018384:Oxidative Stress / Q000187:drug effects; D000439:Pentanols / Q000032:analysis; D059808:Polyphenols / Q000008:administration & dosage; D012756:Sheep; D052617:Solid Phase Microextraction; D014810:Vitamin E / Q000008:administration & dosage*; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D015525:Fatty Acids, Omega-3; D007659:Ketones; D000439:Pentanols; D059808:Polyphenols; D055549:Volatile Organic Compounds; D014810:Vitamin E; C011917:2-heptanone; C068720:1-penten-3-ol