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The authors are grateful to ZinaTaghouti, technician in Animal Production laboratory in INRAT and to the technicians of CITA for their technical assistance and the sta ff of the experimental farm Bou-Rebiaa for the feeding experiment servicing. This work was supported by the Tunisian Ministry of High and Scientific Research through Laboratory of Animal and Forage Production.

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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

Publicado en:Molecules. 25 (21): - 2020-10-27 25(21), doi: 10.3390/molecules25214975

Bertolín J.r.; Joy M.;

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Resúmen: The aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal's dietary treatment resulted in higher meat polyphenol and alpha-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 mu g g(-1) DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.

Palabras clave: color parameters; fatty acids; food; myrtle residues; oxidative status; Alpha tocopherol; Alpha-tocopherol; Animal; Animal feed; Animal food; Animals; Carcass; Carne de cordero; Chemical phenomena; Chemistry; Color; Color parameters; Diet; Fatty acid; Fatty acids; Female; Food; Food analysis; Growth-performance; Lamb meat; Lipid; Lipids; Myrtle; Myrtle residues; Myrtus; Oxidation reduction reaction; Oxidation-reduction; Oxidative status; Pork meat; Quality characteristics; Red meat; Rosemary extract; Sheep; Sheep meat; Shelf-life; Stability; Vitamin-e supplementation

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