Antioxidantes naturales en la dieta de cordero para preservar las características físicas, químicas y sensoriales de su carne enriquecida en ácidos grasos omega 3

En el presente estudio, se ha valorado el efecto de la suplementación con un extracto de aceituna rico en polifenoles (hidroxitirosol) y con vitamina E (dl-α-acetato tocoferol) en la dieta de engorde de corderos, cuando está enriquecida en ácidos grasos poliinsaturados (PUFA) omega3 (n3), sobre el crecimiento de los animales, la calidad de la canal y la calidad de la carne durante su conservación. Para ello se han estudiado 5 dietas: Dieta 1 (GC): dieta basal rica en PUFA n3 (6% lino extrusado y 1% de aceite de pescado); Dieta 2 (G150): dieta basal suplementada con 1.500 ppm del extracto de aceituna rico en polifenoles; Dieta 3 (G300): dieta basal suplementada con 3.000 ppm de extracto de aceituna; Dieta 4 (GVE): dieta basal suplementada con 300 ppm de vitamina E, y Dieta 5 (GMIX): dieta basal suplementada con 300 ppm de vitamina E y 1.500 ppm del extracto de aceituna. Los corderos estuvieron consumiendo los piensos experimentales desde un peso vivo inicial de 12,6 kg hasta que alcanzaron un peso de sacrificio de 24,5 kg. Las canales se dividieron en dos medias canales, y los costillares de ambas medias canales se chuletearon en porciones de 2 cm de grosor. Las chuletas de lomo se distribuyeron aleatoriamente a uno de los tres períodos de conservación estudiados: 0, 6 y 12 días. Las chuletas asignadas a los 6 y 12 días de conservación fueron envasadas en atmósfera modificada (MAP) con alta proporción de oxígeno (70/30, O2/CO2) y conservadas en refrigeración a 4 ºC..

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

eat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p < 0.01) and odd odour higher (p < 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

Meat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p &lt; 0.01) and odd odour higher (p &lt; 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high. </ol

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food. This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not. The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain.Depto. de Producción AnimalFac. de VeterinariaTRUEpu