The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

6 páginas, 6 tablas.

Detalles Bibliográficos
Autores: Andrés, Sonia, Huerga, L., Mateo, J., Tejido, María L., Bodas, Raúl, Morán, Lara, Prieto, Nuria, Rotolo, L., Giráldez, Francisco Javier
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/92155
Acceso en línea:http://hdl.handle.net/10261/92155
Access Level:acceso abierto
Palabra clave:TBARS
Volatiles
Quercetin
Oxysterols
Meat
Flaxseed
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repository_id_str
spelling The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambsAndrés, SoniaHuerga, L.Mateo, J.Tejido, María L.Bodas, RaúlMorán, LaraPrieto, NuriaRotolo, L.Giráldez, Francisco JavierTBARSVolatilesQuercetinOxysterolsMeatFlaxseed6 páginas, 6 tablas.Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34gpalmoilkg-1 TMR) or whole flaxseed (+FS, 85gflaxseedkg-1 TMR) alone or enriched with quercetin (+QCT, 34g palm oil plus 2gquercetinkg-1 TMR; +FS+QCT, 85g flaxseed plus 2gquercetinkg-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 7days 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.Financial support received from‘Consejería de Educación de la Junta de Castilla y León’ (project CSI185B11-2) is gratefully acknowledged. María Luisa Tejido, Raúl Bodas, and Nuria Prieto have a JAE-Doc contract and Lara Morán was supported by a JAE-Predoc grant under the programme ‘Junta para la Ampliación de Estudios’ (CSIC-European Social Fund).Peer ReviewedElsevierJunta de Castilla y LeónConsejo Superior de Investigaciones Científicas (España)European Commission2014201420142014info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/92155reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.meatsci.2013.09.020info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/921552026-05-22T06:33:51Z
dc.title.none.fl_str_mv The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
title The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
spellingShingle The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
Andrés, Sonia
TBARS
Volatiles
Quercetin
Oxysterols
Meat
Flaxseed
title_short The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
title_full The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
title_fullStr The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
title_full_unstemmed The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
title_sort The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
dc.creator.none.fl_str_mv Andrés, Sonia
Huerga, L.
Mateo, J.
Tejido, María L.
Bodas, Raúl
Morán, Lara
Prieto, Nuria
Rotolo, L.
Giráldez, Francisco Javier
author Andrés, Sonia
author_facet Andrés, Sonia
Huerga, L.
Mateo, J.
Tejido, María L.
Bodas, Raúl
Morán, Lara
Prieto, Nuria
Rotolo, L.
Giráldez, Francisco Javier
author_role author
author2 Huerga, L.
Mateo, J.
Tejido, María L.
Bodas, Raúl
Morán, Lara
Prieto, Nuria
Rotolo, L.
Giráldez, Francisco Javier
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Junta de Castilla y León
Consejo Superior de Investigaciones Científicas (España)
European Commission
dc.subject.none.fl_str_mv TBARS
Volatiles
Quercetin
Oxysterols
Meat
Flaxseed
topic TBARS
Volatiles
Quercetin
Oxysterols
Meat
Flaxseed
description 6 páginas, 6 tablas.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014
2014
2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/92155
url http://hdl.handle.net/10261/92155
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.meatsci.2013.09.020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412656815800320
score 15.811543

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