title: Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.
abstract: Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls.
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain. Electronic address: muino.iria@inia.es.
authors.forename: Iria
authors.initials: I
authors.lastname: Muíño
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Apeleo
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
authors.forename: Jesús
authors.initials: J
authors.lastname: de la Fuente
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
authors.forename: Cristina
authors.initials: C
authors.lastname: Pérez-Santaescolástica
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
authors.forename: Ana
authors.initials: A
authors.lastname: Rivas-Cañedo
authors.affiliation: Departamento de Biología (Fisiología Animal), Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
authors.forename: Concepción
authors.initials: C
authors.lastname: Pérez
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Díaz
authors.affiliation: Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
authors.forename: Vicente
authors.initials: V
authors.lastname: Cañeque
authors.affiliation: Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
authors.forename: Sara
authors.initials: S
authors.lastname: Lauzurica
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000818:Animals; D019587:Dietary Supplements; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000032:analysis; D043371:Fatty Acids, Omega-6 / Q000008:administration & dosage / Q000032:analysis; D005395:Fish Oils / Q000008:administration & dosage*; D019597:Flax / Q000737:chemistry; D063427:Food Quality; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction / Q000187:drug effects; D010936:Plant Extracts / Q000008:administration & dosage* / Q000032:analysis; D034561:Sheep, Domestic; D013649:Taste; D014810:Vitamin E / Q000008:administration & dosage* / Q000032:analysis; D014920:Wine / Q000032:analysis
chemical_list: D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005395:Fish Oils; D010936:Plant Extracts; D014810:Vitamin E
keywords: Lipid oxidation; Omega-3 fatty acids; Polyphenols; Protein oxidation; Sensory evaluation