Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

Meat Science

Volumn 93, Issue 2, 2013, Pages 178-186

  Rivas Cañedo, Ana ^a   Apeleo, Elizabeth ^b   Muiño, Iria ^a   Pérez, Concepción ^b   Lauzurica, Sara ^b   Pérez Santaescolástica, Cristina ^b   Díaz, María Teresa ^a   Cañeque, Vicente ^a   de la Fuente, Jesús ^b  

^a INIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Lamb meat; Omega 3 fatty acids; Polyphenols; Vitamin E

Indexed keywords

DIETARY SUPPLEMENTATION; HEADSPACE SOLID PHASE MICROEXTRACTION; LIPID OXIDATION; OMEGA-3; OMEGA-3-FATTY ACIDS; POLYPHENOLS; RED WINE; REFRIGERATED STORAGES; VITAMIN-E; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

CARBON DIOXIDE; MEATS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

WINE;

1 PENTEN 3 OL; 1-PENTEN-3-OL; 2 HEPTANONE; 2-HEPTANONE; ALPHA TOCOPHEROL; KETONE; OMEGA 3 FATTY ACID; PENTANOL; POLYPHENOL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL FOOD; ARTICLE; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD STORAGE; LIPID METABOLISM; MALE; MASS FRAGMENTOGRAPHY; MEAT; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; SHEEP; SOLID PHASE MICROEXTRACTION; WINE;

ANIMAL FEED; ANIMALS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; LIPID METABOLISM; MALE; MEAT; OXIDATION-REDUCTION; OXIDATIVE STRESS; PENTANOLS; POLYPHENOLS; SHEEP; SOLID PHASE MICROEXTRACTION; VITAMIN E; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84868623378     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.017     Document Type: Article

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