The effect of Rosemary (Rosmarinus officinalis L.) distillation residues and linseed supply on fatty acid profile, meat colour, lipid oxidation and sensorial and hygienic quality of cull Barbarine ewes' meat

• Published in: Journal of animal physiology and animal nutrition 2020-09, Vol.104 (5), p.1294-1304
• Main Authors: Ben Abdelmalek, Yomna, Smeti, Samir, Essid, Ines, Yagoubi, Yathreb, Tibaoui, Souha, Atti, Naziha
• Format: Article
• Language: English
• Subjects: Chain branching; Color; cull ewes; Diet; Distillation; fatty acid; Fatty acids; Hygiene; linseed; Lipid peroxidation; Lipids; Meat; Microbiological analysis; Oxidation; Polyunsaturated fatty acids; quality; Residues; Rosemary; Rosmarinus officinalis; Sensory evaluation; Sensory properties; Shelf life; Straw
• ISSN: 0931-2439; 1439-0396
• DOI: 10.1111/jpn.13383

To test the hypothesis that feeding cull ewes with Rosemary (Rosmarinus officinalis L.) distillation residues (RR) and linseed improves meat quality traits; fatty acid (FA) profile, lipid oxidation, meat colour, sensory and microbiological analysis were investigated. For this, 28 Barbarine ewes received 500 g of basal diet and 700 g of concentrate. Two groups received the control concentrate (CC) with, as basal diet, straw for CCC and straw plus 200 g of RR for RCC group. The two other groups received the concentrate containing 10% of linseed (LC) with straw for CLC and straw plus 200 g of RR for RLC group. The linseed intake increased n‐3 PUFA (+28.7%) and C18:3n‐3(+41%) and decreased n‐6/n‐3 ratio from 4.55 to 3.25; while the RR diet affected only the content of branched chain fatty acid in cull ewes’ meat. Feeding RR combined to linseed delayed lipid oxidation at almost ½ at Day 9 (2.38 vs. 4.63 for RLC and CLC respectively). Meat from rosemary diet had higher tenderness and lower resilience. It is concluded that the meat obtained after rosemary and linseed supply can be regarded as healthier and shows higher quality traits and greater oxidation stability under chilling storage.