title: Antioxidant diet supplementation and lamb quality throughout preservation time.
abstract: Diet supplementation (DS) (100, 200, 300ppm vitamin E -VE; 150ppm product rich in flavonoids-PRF; 100+100ppm VE-PRF; no supplementation) effect was evaluated on lamb quality throughout 10days after sampling (preservation time: PT). pH, colour, myoglobin forms and lipid oxidation were analyzed on Longissimus muscle. Trained panellists evaluated colour intensity of chops packaged in modified atmosphere under display up to 12days. PT had a larger effect on quality than DS. DS showed a clear antioxidant effect on lipids, especially at long PT and at high doses of VE. Visual test showed statistical differences among DS from day 4 of display where 200 and 300ppm VE improved visual colour score. In general, supplementation with antioxidants showed better meat quality and diets higher than 100ppm VE showed higher antioxidant capacity than the rest. The PRF diet was similar for a short PT but lower at a long PT. More research on flavonoids is necessary.
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain.
authors: E
authors: E
authors: Muela
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain.
authors: V
authors: V
authors: Alonso
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain.
authors: M M
authors: MM
authors: Campo
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain.
authors: C
authors: C
authors: Sañudo
authors: Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet, 177, 50013, Zaragoza, Spain. Electronic address: jbeltran@unizar.es.
authors: J A
authors: JA
authors: Beltrán
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage*; D003116:Color; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements; D005419:Flavonoids / Q000008:administration & dosage; D005519:Food Preservation; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects; D009211:Myoglobin / Q000737:chemistry; D025341:Principal Component Analysis; D034561:Sheep, Domestic; D013649:Taste; D014810:Vitamin E / Q000008:administration & dosage
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D009211:Myoglobin; D014810:Vitamin E
keywords: Flavonoids; Lamb meat; Lipid oxidation; Visual test; Vitamin E