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Open AccessArticle

Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics

1
Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy
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Service Foodborne Pathogens, Sciensano, B-1050 Brussels, Belgium
3
Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory of Brewing Science and Technology, Ghent University, B-9000 Ghent, Belgium
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 469; https://doi.org/10.3390/foods8100469
Received: 9 September 2019 / Revised: 30 September 2019 / Accepted: 7 October 2019 / Published: 10 October 2019
(This article belongs to the Special Issue Impact of Pre-Mortem Factors on Meat Quality )
Two extracts derived from plant material rich in hydrolysable (Tara, T; Caesalpinia spinosa) or condensed (Mimosa, M; Acacia mearnsii) tannins were added to lamb’s diet and their effects on meat quality and on microbial population were evaluated; a diet without tannins represented the Control (C). Meat pH, vitamin E, intramuscular fat content and muscle fatty acid composition were determined. Oxidative stability and microbiological analyses were performed on meat samples after 0, 4 and 7 days of refrigerated storage. Psychrotrophic bacteria were identified through MALDI-TOF MS analysis. Regarding meat fatty acids, Tara treatment decreased the percentage of monounsaturated fatty acids. The counts of all microbial groups were similar among dietary treatments at day 0, while a significant reduction of microbial loads was observed in T-group at day 7. Pseudomonas fluorescens group count was significantly affected by T extract supplementation. The MALDI-TOF MS identification revealed the dominance of Pseudomonas fragi species in all samples while Pseudomonas lundensis, Brochothrix thermosphacta and Candida famata were revealed only in control ones. In conclusions, the tannin extract supplementation is a promising dietary strategy to preserve lamb meat quality.
Keywords: hydrolysable tannins; condensed tannins; meat chemical composition; meat spoilage; Pseudomonas spp.; meat shelf-life hydrolysable tannins; condensed tannins; meat chemical composition; meat spoilage; Pseudomonas spp.; meat shelf-life
MDPI and ACS Style

Biondi, L.; Randazzo, C.L.; Russo, N.; Pino, A.; Natalello, A.; Hoorde, K.V.; Caggia, C. Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics. Foods 2019, 8, 469.

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