Antioxidant status,colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet |
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Authors: | G. Luciano,V. Vasta,F.J. Monahan,P. Ló pez-André s,L. Biondi,M. Lanza,A. Priolo |
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Affiliation: | 1. Dottorato di Ricerca in Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy;2. DACPA Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy;3. School of Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University College Dublin, Dublin 4, Ireland |
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Abstract: | Fourteen lambs were individually penned for 60 days. Seven lambs (C) were fed a barley-based concentrate, while 7 animals (T) received the same concentrate supplemented with 8.96% (dry matter basis) quebracho (Schinopsis lorentzii) extract. Tannin supplementation extended colour stability of fresh longissimus dorsi muscle (LM) over 7 days of aerobic storage with lower changes in hue angle over time in LM from T-fed animals compared to C-fed lambs (P = 0.032). Muscle from T-fed lambs had lower metmyoglobin percentages (MMb%) than that from C-fed animals after 3 days of storage (P = 0.05) and tended to have slower rates of change in (K/S)572 ÷ (K/S)525 values (P = 0.07). Compared to the C diet, tannin supplementation increased the concentration of total phenols in muscle (+31.29%, P = 0.001) and resulted in a higher muscle antioxidant capacity measured by FRAP (+16.81%, P = 0.026) and TEAC (+24.81%, P = 0.001) tests. Furthermore, feeding tannins resulted in lower MMb% after nitrite-induced oxidation measured both at the meat surface (−10%, P = 0.012) and in a meat extract (−8.22%, P = 0.004). |
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Keywords: | Lamb Dietary polyphenols Antioxidant status Colour stability Myoglobin oxidation |
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