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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Andrés, S. Huerga, L. Mateo, J. Tejido, M. L. Bodas, R. Morán, L. Prieto, N. Rotolo, L. Giráldez, F. J.
Description	Author Affiliation: Andrés S ( Instituto de Ganadería de Montaña (CSIC-Universidad de León), Finca Marzanas, E-24346 Grulleros, León, Spain. Electronic address: sonia.andres@eae.csic.es.)
Abstract	Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34 g palm oil kg(-1) TMR) or whole flaxseed (+FS, 85 g flaxseed kg(-1) TMR) alone or enriched with quercetin (+QCT, 34 g palm oil plus 2 g quercetin kg(-1) TMR; +FS+QCT, 85 g flaxseed plus 2 g quercetin kg(-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 7 days 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.
File Format	HTM / HTML
ISSN	03091740
Part	Pt A
Volume Number	96
e-ISSN	18734138
Journal	Meat Science
Issue Number	2
Language	English
Publisher	Elsevier
Publisher Date	2014-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Diet Veterinary Dietary Supplements Lipid Peroxidation Drug Effects Meat Analysis Quercetin Administration & Dosage Animal Feed Animals Consumer Behavior Cooking Fatty Acids Flax Chemistry Food Quality Food Storage Iron Adverse Effects Male Plant Oils Refrigeration Sheep, Domestic Thiobarbituric Acid Reactive Substances Volatile Organic Compounds Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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