Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22.

Abstract

Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls.

Keywords: Lipid oxidation; Omega-3 fatty acids; Polyphenols; Protein oxidation; Sensory evaluation.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Feed / analysis
  • Animals
  • Dietary Supplements*
  • Fatty Acids, Omega-3 / administration & dosage
  • Fatty Acids, Omega-3 / analysis
  • Fatty Acids, Omega-6 / administration & dosage
  • Fatty Acids, Omega-6 / analysis
  • Fish Oils / administration & dosage*
  • Flax / chemistry
  • Food Quality*
  • Humans
  • Male
  • Meat / analysis*
  • Oxidation-Reduction / drug effects
  • Plant Extracts / administration & dosage*
  • Plant Extracts / analysis
  • Sheep, Domestic
  • Taste
  • Vitamin E / administration & dosage*
  • Vitamin E / analysis
  • Wine / analysis

Substances

  • Fatty Acids, Omega-3
  • Fatty Acids, Omega-6
  • Fish Oils
  • Plant Extracts
  • Vitamin E