Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

作者：Nieto Gema; Diaz Pedro; Banon Sancho; Dolores Garrido Maria

来源：Meat Science, 2010, 84(1): 23-29.

DOI：10.1016/j.meatsci.2009.08.001

• Lamb meat
• Rosmarinus officinalis
• Microbiology
• Colour
• Lipid oxidation
• Sensory

The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent lamb meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group Was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS. CIELab coordinates and the sensory characteristics contribution of fresh lamb meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for meat and fat colour (P < 0.05) and lower TBARS and rancid odour (P < 0.05), than the control samples. The total viable count was lower in meat DRL. No statistically significant differences were detected between the two treatments (10-20% DRL).

• 出版日期2010-1