Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791954 | Meat Science | 2014 | 7 Pages |
Abstract
The effect of the dietary supplementation to lambs of essential oils (EOs) from rosemary (Rosmarinus officinalis) and artemisia (Artemisia herba alba) on the antioxidant status of muscle and on meat oxidative stability was studied. Eighteen Barbarine lambs were divided into 3 groups and for 95Â days received oat hay and concentrates. One group (C) was not supplemented, while the other two groups received 400Â mg/kg of EOs from rosemary (R400) or artemisia (A400). Both EOs possessed antioxidant properties and their oral administration improved the reducing and radical scavenging capacity of the muscle compared to the C treatment (PÂ <Â 0.01). Nevertheless, supplementing EOs did not exert protection against lipid oxidation and did not affect the colour stability in meat over 7Â days of aerobic storage.
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Authors
Dorra Aouadi, Giuseppe Luciano, Valentina Vasta, Saida Nasri, Daniela M.R. Brogna, Sourour Abidi, Alessandro Priolo, Hichem Ben Salem,