Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition

Mateo Leticia; Delgado Paola; Ortuño Jordi; Otal Julio; Bañón Sancho

doi:10.1016/j.meatsci.2017.07.007

Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition

Meat Sci. 2017 Dec:134:44-53. doi: 10.1016/j.meatsci.2017.07.007. Epub 2017 Jul 10.

Authors

Mateo Leticia¹, Delgado Paola¹, Ortuño Jordi¹, Otal Julio¹, Bañón Sancho²

Affiliations

¹ Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain; Department of Animal Production, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain.
² Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain; Department of Animal Production, Faculty of Veterinary Science, University of Murcia, Campus Espinardo, 30071 Murcia, Spain. Electronic address: sanchoba@um.es.

PMID: 28750334
DOI: 10.1016/j.meatsci.2017.07.007

Abstract

Sage distillation by-product (SDB) was tested as dietary supplement in lambs for its effects on the lipid profile and meat stability. Segureño lambs from two different rearing systems (ewes grazing Mediterranean shrubland vs. ewes fed indoors on barley/lucerne) were weaned at 13kg live weight and given a basal diet (concentrate) or the SDB diet (concentrate with 100gSDBkg^-1 feed) until they reached 25kg. Intramuscular fat composition and meat stability were determined. SDB increased n-3 PUFA and polyphenol intake. It was necessary to provide an n-3 PUFA-promoting diet to both ewes (by grazing) and lambs (SDB) to increase the proportions of total PUFAs, n-3 PUFAs and CLA in meat. SDB had no antioxidant or antimicrobial effects; on the contrary, lipid oxidation, rancidity and lean discoloration were higher in retailed meat with high PUFA levels. Thus, the SDB-based diet used needs to be readjusted to ensure that meat quality is improved irrespective of the diet provided to ewes.

Keywords: Fatty acids; Meat stability; Polyphenols; Salvia spp.; Sheep diet.

MeSH terms

Animal Feed / analysis*
Animals
Diet / veterinary
Dietary Supplements*
Fatty Acids / analysis*
Female
Food Quality
Food Storage
Humans
Lactation
Male
Odorants / analysis
Oxidation-Reduction
Plant Extracts / pharmacology
Pregnancy
Red Meat / analysis*
Red Meat / microbiology
Salvia*
Sheep, Domestic

Substances

Fatty Acids
Plant Extracts