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Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals....

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Autores principales: Cittadini, Aurora, Domínguez, Rubén, Pateiro, Mirian, Sarriés, María V., Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700424/
https://www.ncbi.nlm.nih.gov/pubmed/34945465
http://dx.doi.org/10.3390/foods10122914
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author Cittadini, Aurora
Domínguez, Rubén
Pateiro, Mirian
Sarriés, María V.
Lorenzo, José M.
author_facet Cittadini, Aurora
Domínguez, Rubén
Pateiro, Mirian
Sarriés, María V.
Lorenzo, José M.
author_sort Cittadini, Aurora
collection PubMed
description The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.
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spelling pubmed-87004242021-12-24 Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets Cittadini, Aurora Domínguez, Rubén Pateiro, Mirian Sarriés, María V. Lorenzo, José M. Foods Article The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its “ingredients” and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability. MDPI 2021-11-24 /pmc/articles/PMC8700424/ /pubmed/34945465 http://dx.doi.org/10.3390/foods10122914 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cittadini, Aurora
Domínguez, Rubén
Pateiro, Mirian
Sarriés, María V.
Lorenzo, José M.
Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title_full Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title_fullStr Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title_full_unstemmed Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title_short Fatty Acid Composition and Volatile Profile of longissimus thoracis et lumborum Muscle from Burguete and Jaca Navarra Foals Fattened with Different Finishing Diets
title_sort fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from burguete and jaca navarra foals fattened with different finishing diets
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700424/
https://www.ncbi.nlm.nih.gov/pubmed/34945465
http://dx.doi.org/10.3390/foods10122914
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