Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage.

Authors :: Andrés S
Tejido ML
Bodas R
Morán L
Prieto N
Blanco C
Giráldez FJ
Source :: Meat science [Meat Sci] 2013 Feb; Vol. 93 (2), pp. 207-12. Date of Electronic Publication: 2012 Sep 07.
Publication Year :: 2013
Abstract: Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (P<0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF).<br /> (Copyright © 2012 Elsevier Ltd. All rights reserved.)

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