Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality |
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| Authors: | Eliana Jerónimo Cristina M M Alfaia Susana P Alves Maria T P Dentinho José A M Prates Valentina Vasta José Santos-Silva Rui J B Bessa |
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| Affiliation: | 1. Unidade de Investigação em Produção Animal, INRB, Fonte Boa, 2005-048 Vale de Santarém, Portugal;2. CIISA, Centro de Investigação Interdisciplinar em Saúde Animal, Faculdade de Medicina Veterinária, Pólo Universitário do Alto da Ajuda, 1300-477 Lisboa, Portugal;3. REQUIMTE, ICBAS, Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Campus Agrário de Vairão, 4485-661 Vairão, Portugal;4. DISPA — Sezione di Scienze delle Produzioni Animali, University of Catania, via Valdisavoia 5, 95123, Catania, Italy |
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| Abstract: | Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P<0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P=0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat. |
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| Keywords: | Lamb meat Grape seed extract Cistus ladanifer L Oil supplementation Colour stability Lipid oxidation |
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