Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs.

Lara Morán, F Javier Giráldez, Sara Panseri, Noelia Aldai, M José Jordán, Luca M Chiesa, Sonia Andrés

Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas, E-24346 Grulleros, León, Spain. laramoran@eae.csic.es

Food chemistry 2013 Jun 15

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Thirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6 g kg(-1) feed concentrate) or carnosic acid (CARN006: 0.6 g kg(-1) feed concentrate; or CARN012: 1.2 g kg(-1) feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3 days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Lara Morán, F Javier Giráldez, Sara Panseri, Noelia Aldai, M José Jordán, Luca M Chiesa, Sonia Andrés. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs. Food chemistry. 2013 Jun 15;138(4):2407-14