ABSTRACT
The effect of the dietary supplementation to lambs of essential oils (EOs) from rosemary (Rosmarinus officinalis) and artemisia (Artemisia herba alba) on the antioxidant status of muscle and on meat oxidative stability was studied. Eighteen Barbarine lambs were divided into 3 groups and for 95days received oat hay and concentrates. One group (C) was not supplemented, while the other two groups received 400mg/kg of EOs from rosemary (R400) or artemisia (A400). Both EOs possessed antioxidant properties and their oral administration improved the reducing and radical scavenging capacity of the muscle compared to the C treatment (P<0.01). Nevertheless, supplementing EOs did not exert protection against lipid oxidation and did not affect the colour stability in meat over 7days of aerobic storage.
Subject(s)
Antioxidants/pharmacology , Artemisia/chemistry , Meat/analysis , Muscle, Skeletal/drug effects , Oils, Volatile/pharmacology , Rosmarinus/chemistry , Animals , Color , Dietary Supplements , Lipid Peroxidation , Oxidation-Reduction , Plant Extracts/pharmacology , Sheep, DomesticABSTRACT
Eighteen Barbarine lambs (3 months of age), were assigned for 95 days to 3 treatments: six lambs were fed a barley-based concentrate plus oat hay ad libitum (control group, C); other lambs received the control diet plus essential oil (400 ppm DM) either of Rosmarinus officinalis (R400 group; n=6) or of Artemisia herba alba (A400 group; n=6). At slaughter the muscle longissimus dorsi was sampled and subjected to fatty acid and volatile organic compounds (VOC) analyses. The A400 lambs presented a greater amount of vaccenic, rumenic and linolenic acids and of polyunsaturated fatty acids (PUFA) in meat than the C and R400 animals. Essential oils supplementation did not affect meat VOC profile though the sesquiterpenes copaene and ß-caryophyllene were detected only in the meat of R400 and A400 lambs. It is concluded that the supplementation of rosemary or artemisia essential oils does not produce detrimental effects on lamb meat VOC profile. The supplementation of artemisia can improve meat healthy properties.
