Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat

The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600g of hay, which was substituted by 600g of pellets containing 60 and 87% of RR for RR60 and RR87 groups...

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Bibliographic Details
Published in:Meat science 2018-02, Vol.136, p.23-29
Main Authors: Yagoubi, Y., Joy, M., Ripoll, G., Mahouachi, M., Bertolín, J.R., Atti, N.
Format: Article
Language:English
Subjects:
alpha-Tocopherol - analysis
Animal Feed - analysis
Animals
Diet - veterinary
Fatty acids
Fatty Acids - analysis
Lambs
Lipid Metabolism
Muscle, Skeletal - chemistry
Myoglobin - analysis
Oxidation-Reduction
Oxidative stability
Red Meat - analysis
Rosemary residues
Rosmarinus
Sheep, Domestic
Vitamin E
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Summary:The experiment studied the effects of rosemary distillation residues (RR) intake on lamb meat quality, oxidative stability and fatty acid (FA) profile. Barbarine lambs of Control group were fed 600g of hay, which was substituted by 600g of pellets containing 60 and 87% of RR for RR60 and RR87 groups; all animals received 600g of concentrate. Meat protein and fat content was similar for 3 treatments. Lipid oxidation was strongly reduced with RR diets. Both RR diets resulted in a higher α- tocopherol content in muscle. The metmyoglobin and deoxymyoglobin percentages were similar for all groups; however oxymyoglobin was higher for RR groups. The saturated (SFA) and unsaturated FAs (UFA) were unaffected by the diets. However, the PUFA, n-6 and n-3 were higher for RR groups. In conclusion, rosemary residues resulted in higher vitamin E content, so it enhanced the oxidative status and improved the fatty acid profile of lamb meat. •Meat n−6/n−3 ratio of lambs fed rosemary distillation residues was lower than hay one.•The meat produced with rosemary distillation residues has a high vitamine E content.•The rosemary distillation residues permit higher oxymyoglobin.•The oxidative stability was higher for lambs fed rosemary distillation residues.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2017.10.007