Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

Meat Sci. 2013 Feb;93(2):178-86. doi: 10.1016/j.meatsci.2012.08.017. Epub 2012 Aug 29.

Abstract

The effect of dietary supplementation with either vitamin E (300 ppm) or a red wine extract rich in polyphenols (900 ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6 days) under high-oxygen atmospheres (70% O(2)/30% CO(2)) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6 days of storage which could be due to further interactions with protein-related compounds.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Feed / analysis*
  • Animals
  • Dietary Supplements
  • Fatty Acids, Omega-3 / administration & dosage*
  • Food Storage
  • Gas Chromatography-Mass Spectrometry
  • Ketones / analysis
  • Lipid Metabolism / drug effects
  • Male
  • Meat / analysis*
  • Oxidation-Reduction
  • Oxidative Stress / drug effects
  • Pentanols / analysis
  • Polyphenols / administration & dosage
  • Sheep
  • Solid Phase Microextraction
  • Vitamin E / administration & dosage*
  • Volatile Organic Compounds / analysis
  • Wine / analysis*

Substances

  • Fatty Acids, Omega-3
  • Ketones
  • Pentanols
  • Polyphenols
  • Volatile Organic Compounds
  • Vitamin E
  • 2-heptanone
  • 1-penten-3-ol