title: The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs.
abstract: Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34 g palm oil kg(-1) TMR) or whole flaxseed (+FS, 85 g flaxseed kg(-1) TMR) alone or enriched with quercetin (+QCT, 34 g palm oil plus 2 g quercetin kg(-1) TMR; +FS+QCT, 85 g flaxseed plus 2 g quercetin kg(-1) TMR). Dietary flaxseed did not affect, in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment reduced oxysterol content (P<0.05) after 7 days of refrigerated storage of fresh meat, but did not affect significantly (P>0.05) the level of lipid-derived volatiles in the headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed as being responsible for a negative effect on meat flavour, probably associated with a modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to worsen meat tenderisation.
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-Universidad de León), Finca Marzanas, E-24346 Grulleros, León, Spain. Electronic address: sonia.andres@eae.csic.es.
authors.forename: S
authors.initials: S
authors.lastname: Andrés
authors.forename: L
authors.initials: L
authors.lastname: Huerga
authors.forename: J
authors.initials: J
authors.lastname: Mateo
authors.forename: M L
authors.initials: ML
authors.lastname: Tejido
authors.forename: R
authors.initials: R
authors.lastname: Bodas
authors.forename: L
authors.initials: L
authors.lastname: Morán
authors.forename: N
authors.initials: N
authors.lastname: Prieto
authors.forename: L
authors.initials: L
authors.lastname: Rotolo
authors.forename: F J
authors.initials: FJ
authors.lastname: Giráldez
mesh_terms: D000821:Animal Feed; D000818:Animals; D003258:Consumer Behavior; D003296:Cooking; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis; D019597:Flax / Q000737:chemistry; D063427:Food Quality; D061353:Food Storage; D007501:Iron / Q000009:adverse effects; D015227:Lipid Peroxidation / Q000187:drug effects*; D008297:Male; D008460:Meat / Q000032:analysis*; D000073878:Palm Oil; D010938:Plant Oils / Q000008:administration & dosage; D011794:Quercetin / Q000008:administration & dosage*; D012034:Refrigeration; D034561:Sheep, Domestic; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D000073878:Palm Oil; D011794:Quercetin; D007501:Iron
keywords: Flaxseed; Meat; Oxysterols; Quercetin; TBARS; Volatiles