Dietary supplementation of tannin-extracts to lambs: effects on meat fatty acids composition and stability and on microbial characteristics.

Last updated on 27-4-2020 by Koenraad Van Hoorde

Peer reviewed scientific article




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 ana…

Associated health topics:

QR code

QR code for this page URL