Meat Science 2013-10-01

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs.

Valentina Vasta, Dorra Aouadi, Daniela M R Brogna, Manuel Scerra, Giuseppe Luciano, Alessandro Priolo, Hichem Ben Salem

Index: Meat Science 95(2) , 235-41, (2013)

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Abstract

Eighteen Barbarine lambs (3 months of age), were assigned for 95 days to 3 treatments: six lambs were fed a barley-based concentrate plus oat hay ad libitum (control group, C); other lambs received the control diet plus essential oil (400 ppm DM) either of Rosmarinus officinalis (R400 group; n=6) or of Artemisia herba alba (A400 group; n=6). At slaughter the muscle longissimus dorsi was sampled and subjected to fatty acid and volatile organic compounds (VOC) analyses. The A400 lambs presented a greater amount of vaccenic, rumenic and linolenic acids and of polyunsaturated fatty acids (PUFA) in meat than the C and R400 animals. Essential oils supplementation did not affect meat VOC profile though the sesquiterpenes copaene and β-caryophyllene were detected only in the meat of R400 and A400 lambs. It is concluded that the supplementation of rosemary or artemisia essential oils does not produce detrimental effects on lamb meat VOC profile. The supplementation of artemisia can improve meat healthy properties.Copyright © 2013 Elsevier Ltd. All rights reserved.