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Assessment of the influence of diet on lamb meat oxidation
- Santé-Lhoutellier, V., Engel, E., Gatellier, Ph.
- Food chemistry 2008 v.109 no.3 pp. 573-579
- lambs, lamb feeding, forage, feed concentrates, meat quality, lamb meat, color, refrigeration, storage time, oxidation, lipid peroxidation, antioxidants, antioxidant activity, enzyme activity, probabilistic models
- The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.