Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas, E-24346 Grulleros, León, Spain.
Food Chem. 2013 Jun 15;138(4):2407-14. doi: 10.1016/j.foodchem.2012.12.033. Epub 2012 Dec 29.
Thirty-two lambs were fed with barley straw supplemented by a concentrate alone, or a concentrate enriched with either vitamin E (VITE006: 0.6 g kg(-1) feed concentrate) or carnosic acid (CARN006: 0.6 g kg(-1) feed concentrate; or CARN012: 1.2 g kg(-1) feed concentrate). In order to elucidate the influence of the dietary supplementation of carnosic compared with a reference diet antioxidant (vitamin E), the animals were slaughtered and the longissimus thoracis were lyophilised to determine the FAs profile and the phenolic compounds. In addition, longissimus lumborum slices were stored in a modified atmosphere package for 3 days and then grilled to determine volatile compounds. Dietary carnosic acid did not modify the FAs profile, but had a clear effect on the production of volatile compounds, in a dose-dependent manner. These results have implications for the food industry, since dietary carnosic acid seems to extend the shelf life of lamb meat.
32 只羔羊分别用大麦秸秆加浓缩饲料、富含维生素 E（VITE006：0.6g/kg 饲料浓缩物）或迷迭香酸（CARN006：0.6g/kg 饲料浓缩物；或 CARN012：1.2g/kg 饲料浓缩物）的浓缩饲料喂养。为了阐明日粮补充迷迭香酸与参考饮食抗氧化剂（维生素 E）相比的影响，对动物进行屠宰，并对背最长肌进行冻干，以确定脂肪酸谱和酚类化合物。此外，对腰大肌切片在改良气氛包装中储存 3 天，然后烤制以确定挥发性化合物。日粮迷迭香酸不会改变脂肪酸谱，但会以剂量依赖的方式对挥发性化合物的产生产生明显影响。这些结果对食品工业具有重要意义，因为日粮迷迭香酸似乎可以延长羊肉的保质期。
