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Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Published online by Cambridge University Press:  15 May 2012

G. Nieto ,
S. Bañón  and
M. D. Garrido
G. Nieto*
Affiliation:
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain
S. Bañón
Affiliation:
Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain
M. D. Garrido
Affiliation:
Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain
*
†E-mail: gnieto@um.es
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Abstract

The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T1) and 20% (T2) of the BD with pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELab coordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2 : 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, the DTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of adding DTL to the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

Keywords

lambThymus zygisantioxidantantimicrobialMAP
Type
Product quality, human health and well-being
Information
animal , Volume 6 , Issue 12 , December 2012 , pp. 2048 - 2056
Copyright
Copyright © The Animal Consortium 2012

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