Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat
| Autor: | Bernardo Valenti, Vasiliki Gkarane, Antonio Natalello, Giuseppe Luciano, Edi Piasentier, Luca Campidonico, Saida Favotto, Silvia Del Bianco, Angela Sepulcri, Frank J. Monahan, L. Biondi |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Male
Pastoral flavour Flavour Sensory profile Fagaceae Acacia mearnsii Lamb meat Tannin Animals Humans Proanthocyanidins Condensed tannins Food science Caesalpinia Sheep Domestic chemistry.chemical_classification Volatile Organic Compounds biology Chemistry Acacia Fabaceae Hydrolysable tannins Kidney fat Limiting biology.organism_classification Animal Feed Hydrolyzable Tannins Diet Red Meat Proanthocyanidin Taste Odorants Lamb meat Kidney fat Condensed tannins Hydrolysable tannins Pastoral flavour Sensory profile Tannins Food Science |
| Popis: | Tannins are compounds able to form complexes with proteins limiting their ruminal degradation and thus the synthesis of some odour-active compounds may be inhibited. Tannins are broadly divided in condensed tannins (CT) and hydrolysable tannins (HT). The study aimed to assess the influence of dietary inclusion of three commercial tannin extracts, namely mimosa (Acacia mearnsii; CT), chestnut (Castanea sativa; HT) or tara (Caesalpinia spinosa; HT) on volatile profile and flavour of meat and kidney fat from lambs. Comisana male lambs were divided into four groups (n = 9 each) and fed for 75 days with a concentrate-based diet (CON) or CON supplemented with 4% of one of the tannin extracts. Tannins reduced “pastoral” odour in perirenal fat of lambs the meat of which was characterized by a very low perception of this attribute. It may be assumed that p-cresol and 8-methylnonanoic acid mostly contributed to “pastoral” odour expression in the diet without condensed or hydrolysable tannins. |
| Databáze: | OpenAIRE |
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