The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

6 páginas, 6 tablas.Thirty two lambs were fed a total mixed ration (TMR) formulated either with palm oil (CTRL; 34gpalmoilkg-1 TMR) or whole flaxseed (+FS, 85gflaxseedkg-1 TMR) alone or enriched with quercetin (+QCT, 34g palm oil plus 2gquercetinkg-1 TMR; +FS+QCT, 85g flaxseed plus 2gquercetinkg-1 TMR). Dietary flaxseed did not affect, in a significant manner, the lipid peroxidation of meat samples. Quercetin treatment reduced oxysterol content (P0.05) the level of lipid-derived volatiles in the headspace of the light-exposed stored cooked meat. Sensory evaluation showed flaxseed as being responsible for a negative effect on meat flavour, probably associated with a modification of the fatty acid profile whereas, unexpectedly, quercetin seemed to worsen meat tenderisation.Financial support received from‘Consejería de Educación de la Junta de Castilla y León’ (project CSI185B11-2) is gratefully acknowledged. María Luisa Tejido, Raúl Bodas, and Nuria Prieto have a JAE-Doc contract and Lara Morán was supported by a JAE-Predoc grant under the programme ‘Junta para la Ampliación de Estudios’ (CSIC-European Social Fund).Peer Reviewe