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Volatiles in raw and cooked meat from lambs fed olive cake and linseed

Published online by Cambridge University Press:  12 November 2014

R. S. Gravador ,
A. Serra ,
G. Luciano ,
P. Pennisi ,
V. Vasta ,
M. Mele ,
M. Pauselli  and
A. Priolo
R. S. Gravador
Affiliation:
Di3A, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
A. Serra
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-Ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
G. Luciano
Affiliation:
Di3A, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
P. Pennisi
Affiliation:
Di3A, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
V. Vasta
Affiliation:
Di3A, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
M. Mele
Affiliation:
Dipartimento di Scienze Agrarie, Alimentari e Agro-Ambientali, University of Pisa, Via del Borghetto, 80, 56124 Pisa, Italy
M. Pauselli
Affiliation:
DBA, Sezione di Scienze Zootecniche, University of Perugia, Borgo XX giugno, 74, 06121 Perugia, Italy
A. Priolo*
Affiliation:
Di3A, Sezione di Scienze delle Produzioni Animali, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
*
†E-mail: a.priolo@unict.it
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Abstract

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (P<0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L (P<0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C (P<0.01) and OC (P<0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (P<0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

Keywords

lambvolatile organic compoundspolyunsaturated fatty acidsolive cakelinseed
Type
Research Article
Information
animal , Volume 9 , Issue 4 , April 2015 , pp. 715 - 722
Copyright
© The Animal Consortium 2014 

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