Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Álvarez-Rodríguez, Javier; Urrutia, Olaia; Lobón, Sandra; Ripoll, Guillermo; Bertolín, Juan Ramón; Joy, Margalida

doi:10.1186/s40104-021-00665-0

Journal of Animal Science and Biotechnology

Table 5 Dietary inclusion of terpenes and lipid oxidation of lamb meat

From: Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Lamb type¹	Supplement presentation	Feed supplement	Main attributed active molecules	Dietary inclusion level	TBARS differences compared with control²	Ref.
Suckling	Plant extract	Thyme (Thymus zygis ssp. gracilis) leaves	Thymol, carvacrol and eugenol	75 g of thyme leaves/kg of ewe feed	↓ (stored in MAP (70% O₂/30% CO₂) over 12 d at 4 °C)	[118]
Suckling	Plant extract	Carnosic acid from rosemary powder (470 g/kg purity)	Carnosic acid extract	0.096 g/kg of body weight (reconstituted in 25 mL/d of milk replacer)	↓ (14-day refrigerated storage)	[119]
Suckling	Plant extract	Astaxanthin-commercial powder	Astaxanthine	25 mg/kg of milk replacer	↓ (3-month frozen but not in 7-day refrigerated)	[120]
Light	Plant extract	Carnosic acid from rosemary powder (470 g/kg purity)	Carnosic acid extract	0.6 and 1.2 g carnosic acid/kg of feed	↓ (14-day refrigerated storage)	[119, 121]
Light	Plant extract	Mix of rosemary diterpenes	Carnosic acid and carnosol	200 and 400 mg/kg feed	↓ (stored in MAP (70% O₂/30% CO₂) over 14 d at 4 °C)	[106]
Light	Plant extract	Mix of rosemary diterpenes	Carnosic acid and carnosol	600 mg/kg feed	↓ (2-day refrigerated storage)	[65]
Light	Plant extract	Mix of rosemary diterpenes (with or without an hidrogenated fat embedded matrix)	Carnosic acid and carnosol Rosmarinic acid	200–800 mg/kg feed	NS (stored in MAP (70% O₂/30% CO₂) over 14 d at 4 °C)	[68]
Heavy	Essential oil	Rosmarinus officinalis	1,8 cineole Camphor Pinene (α- and β-)	400 mg/kg of feed	NS (7-day refrigerated storage)	[122]
Heavy	Essential oil	Artemisia herba alba	Chrysanthenone Camphor Thujone (α- and β-)	400 mg/kg of feed	NS (7-day refrigerated storage)	[122]
Heavy	Plant extract	Rosemary distillation residues	Diterpenes (carnosic acid and carnosol) Rosmarinic acid Flavonoids (Hesperidin)	600 and 870 g/kg of feed	↓ (14-day refrigerated storage)	[123]
Heavy	Essential oil	Mix of 1:1:1 cinnamon bark, eucalyptus leaves and dill seed	Monoterpene hydrocarbons Oxygenated monoterpenes Sesquiterpenes	3 ml in 300 g of concentrate	↓ (12-day refrigerated storage)	[124]

MAP Modified-Atmosphere Package, NS Not Significant, TBARS Thiobarbituric Acid Reactive Substances
¹Suckling is a 30–45 days old lamb with 12–14 kg, light is a 75–90 days old lamb with 22–28 kg, heavy is a > 120 days old lamb with > 35 kg of body-weight at slaughter
²Unless otherwise stated, refrigerated storage was conducted in polystyrene tray with oxygen-permeable polypropylene film at 4 °C. Any of the manuscripts detected differences in redness index (a*) of lamb meat due to feed supplement, except Nieto et al. [118], who observed that redness index increased and Hue decreased in high dose thyme (75 g/kg of ewe feed) at 14 and 21 d of MAP storage (70% O₂/30% CO₂), and Morán et al. [121], who observed that Hue was lower with 1.2 g carnosic acid/kg of feed after 14 d of refrigerated storage

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ISSN: 2049-1891

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