Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

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dc.bibliographicCitation.titleMoleculesen
dc.bibliographicCitation.volume25(21)es_ES
dc.contributor.authorTibaoui, Souhaes_ES
dc.contributor.authorSmeti , Samires_ES
dc.contributor.authorEssid, Ineses_ES
dc.contributor.authorBertolín Pardos, Juan Ramónes_ES
dc.contributor.authorJoy Torrens, Margalidaes_ES
dc.contributor.authorAtti, Nazihaes_ES
dc.coverage.spatialProducción y sanidad animales_ES
dc.date.accessioned2020-11-16T11:47:06Z
dc.date.available2020-11-16T11:47:06Z
dc.date.issued2020es_ES
dc.description.abstractThe aim of this work was to study the sheep meat physicochemical traits as affected by distilled myrtle residues (MR) supplementation. For this, 27 culled ewes were divided into three groups receiving a ration composed by concentrate and hay for the Control group, concentrate and MR as a total substitute to hay for the Myrt-H group, or hay, less concentrate, and MR as a partial substitute to concentrate for the Myrt-C group. The meat chemical composition, pH, and color parameters were not affected by the MR intake. However, this animal’s dietary treatment resulted in higher meat polyphenol and α-tocopherol content for both MR groups (9.38 and 8.05 vs. 3.04 μg g−1 DM for Myrt-H, Myrt-C, and Control, respectively). In addition, since day 3 of meat storage, the lipid oxidation was improved by MR intake being lower for both MR groups than the Control (0.51 vs. 1.11 mg MDA/kg of meat). The total polyunsaturated fatty acid (PUFA) and saturated fatty acid (SFA) were similar among groups. However, the meat of Myrt-H had the highest C18:2n-6 and total PUFAn-6. In conclusion, the MR intake could be useful given it increases the meat content of vitamin E and improves its oxidative status without negative effects on the FA profile.en
dc.description.statusPublishedes_ES
dc.identifier.citationMolecules, vol. 25, num. 21, (2020)
dc.identifier.urihttp://hdl.handle.net/10532/5157
dc.language.isoenes_ES
dc.relation.doi10.3390/molecules25214975es_ES
dc.relation.urihttps://www.mdpi.com/1420-3049/25/21/4975es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocAlimentación de los animaleses
dc.subject.agrovocOvinoses
dc.subject.agrovocCalidad de la carnees
dc.subject.agrovocTocoferoleses
dc.subject.agrovocAntioxidanteses
dc.subject.agrovocMyrtuses
dc.titlePhysicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residuesen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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