Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat
The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid o...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
|
| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/757 |
| _version_ | 1819071674307313664 |
|---|---|
| author | M. Scafizzari G. Vonghia F. Minuti R. Favia M.A. Colonna A. Caputi Jambrenghi F. Giannico |
| author_facet | M. Scafizzari G. Vonghia F. Minuti R. Favia M.A. Colonna A. Caputi Jambrenghi F. Giannico |
| author_sort | M. Scafizzari |
| collection | DOAJ |
| description | The colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid oxidation has been widely investigated (Macit et al., 2003; Realini et al., 2004). Many natural herbs and plant extracts exert antioxidant effects such as garlic (Yin and Cheng, 2003) and rosemary (Sánchez-Escalante et al., 2001). Their use as additives for animal feeding may be a valid alternative to synthetic antioxidants since they show beneficial effects also on animal welfare and other physiological functions (Tedesco, 2001). The aim of this study was to evaluate whether garlic and rosemary dietary supplementation as compared with vitamin E affects lamb meat colour and lipid stability during storage. |
| first_indexed | 2024-12-21T17:25:35Z |
| format | Article |
| id | doaj.art-1dc556ffd0e3466aac8d18521c92d273 |
| institution | Directory Open Access Journal |
| issn | 1594-4077 1828-051X |
| language | English |
| last_indexed | 2024-12-21T17:25:35Z |
| publishDate | 2010-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Italian Journal of Animal Science |
| spelling | doaj.art-1dc556ffd0e3466aac8d18521c92d2732022-12-21T18:56:03ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0142s36636810.4081/ijas.2005.2s.366Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meatM. ScafizzariG. VonghiaF. MinutiR. FaviaM.A. ColonnaA. Caputi JambrenghiF. GiannicoThe colour of fresh meat is an important criterion consumers take into consideration when purchasing meat. Meat colour depends on the occurrence of chemical and microbial deterioration processes. The role of vitamin E and other antioxidants on ruminant meat colour stability and prevention of lipid oxidation has been widely investigated (Macit et al., 2003; Realini et al., 2004). Many natural herbs and plant extracts exert antioxidant effects such as garlic (Yin and Cheng, 2003) and rosemary (Sánchez-Escalante et al., 2001). Their use as additives for animal feeding may be a valid alternative to synthetic antioxidants since they show beneficial effects also on animal welfare and other physiological functions (Tedesco, 2001). The aim of this study was to evaluate whether garlic and rosemary dietary supplementation as compared with vitamin E affects lamb meat colour and lipid stability during storage.http://www.aspajournal.it/index.php/ijas/article/view/757natural antioxidants, colour stability, lipid oxidation, lamb meat |
| spellingShingle | M. Scafizzari G. Vonghia F. Minuti R. Favia M.A. Colonna A. Caputi Jambrenghi F. Giannico Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat Italian Journal of Animal Science natural antioxidants, colour stability, lipid oxidation, lamb meat |
| title | Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat |
| title_full | Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat |
| title_fullStr | Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat |
| title_full_unstemmed | Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat |
| title_short | Dietary supplementation of garlic and rosemary: effects on colour stability and lipid oxidation in lamb meat |
| title_sort | dietary supplementation of garlic and rosemary effects on colour stability and lipid oxidation in lamb meat |
| topic | natural antioxidants, colour stability, lipid oxidation, lamb meat |
| url | http://www.aspajournal.it/index.php/ijas/article/view/757 |
| work_keys_str_mv | AT mscafizzari dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT gvonghia dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT fminuti dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT rfavia dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT macolonna dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT acaputijambrenghi dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat AT fgiannico dietarysupplementationofgarlicandrosemaryeffectsoncolourstabilityandlipidoxidationinlambmeat |