Effect of Feeding Sage By-Product on the Lipid Profile and Oxidative Stability of Light Lamb Meat

L. Mateo; P. Delgado; J. Ortuño; M.J. Jordán; S. Bañón

Effect of Feeding Sage By-Product on the Lipid Profile and Oxidative Stability of Light Lamb Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Mateo

L. Mateo ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

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P. Delgado

P. Delgado ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

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J. Ortuño

J. Ortuño ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

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M.J. Jordán

M.J. Jordán ²Institute of Agricultural and Food Research and Development, La Alberca, Murcia, Spain; sanchoba@um.es

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S. Bañón

S. Bañón ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

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Type:: Chapter

Pages:: 35–36

DOI:: https://doi.org/10.3920/9789086868605_003

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Spanish sheep producers are seeking for dietary strategies to improve meat lipid profile. Sage distillation byproduct (SDB) contains high levels of n-3 PUFAs and polyphenols with antioxidant and/or antimicrobial potential in meat. The objective was to determine if feeding SDB improved the lipid profile and protected retail lamb meat against oxidation. Light lambs given basal or SDB diet and raised in two rearing systems (ewe grazing vs indoor) were compared. It was needed to extend n-3 PUFA-promoting diet to ewes (grazing) and weaned lambs (SDB) to increase total and n-3 PUFA in intramuscular fat. The SDB-diet had no positive effects on oxidative stability, on the contrary, lipid oxidation, rancidity and discoloration were higher in retailed meat with increased PUFA.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Effect of Feeding Sage By-Product on the Lipid Profile and Oxidative Stability of Light Lamb Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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