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Your search keyword '"I. Muíño"' showing total 3 results
Start Over Author "I. Muíño" Topic dietary supplements
3 results on '"I. Muíño"'

1. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality.

Author

Muíño I, Apeleo E, de la Fuente J, Pérez-Santaescolástica C, Rivas-Cañedo A, Pérez C, Díaz MT, Cañeque V, and Lauzurica S

Subjects
Animal Feed analysis, Animals, Fatty Acids, Omega-3 administration & dosage, Fatty Acids, Omega-3 analysis, Fatty Acids, Omega-6 administration & dosage, Fatty Acids, Omega-6 analysis, Flax chemistry, Humans, Male, Oxidation-Reduction drug effects, Plant Extracts analysis, Sheep, Domestic, Taste, Vitamin E analysis, Wine analysis, Dietary Supplements, Fish Oils administration & dosage, Food Quality, Meat analysis, Plant Extracts administration & dosage, Vitamin E administration & dosage
Abstract

Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Published
2014
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2. Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

Author

C. Pérez-Santaescolástica, Sara Lauzurica, Jesús de la Fuente, Vicente Cañeque, María Teresa Díaz, E. Apeleo, Ana Rivas-Cañedo, Concepción Pérez, and I. Muíño

Subjects
Male, Meat, medicine.medical_treatment, Protein Carbonylation, Wine, Oxidative phosphorylation, Protein oxidation, Fish Oils, Lipid oxidation, Fatty Acids, Omega-6, Flax, Fatty Acids, Omega-3, Omega-3 fatty acids, medicine, Food Quality, Animals, Humans, Vitamin E, Food science, Sheep, Domestic, Sensory evaluation, Chemistry, Plant Extracts, Polyphenols, Fish oil, Animal Feed, Polyphenol, Taste, Dietary Supplements, Oxidation-Reduction, Food Science
Abstract

Thirty lambs were assigned to the following treatments control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p

Published
2014

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

Author

Jesús de la Fuente, Sara Lauzurica, E. Apeleo, María Teresa Díaz, C. Pérez-Santaescolástica, Ana Rivas-Cañedo, Concepción Pérez, I. Muíño, and Vicente Cañeque

Subjects
Male, Meat, Animal feed, medicine.medical_treatment, Food storage, Wine, Solid-phase microextraction, Gas Chromatography-Mass Spectrometry, Pentanols, Lipid oxidation, Lamb meat, Fatty Acids, Omega-3, Omega-3 fatty acids, medicine, Animals, Vitamin E, Food science, Solid Phase Microextraction, Volatile Organic Compounds, Sheep, Chemistry, Polyphenols, Ketones, Lipid Metabolism, Animal Feed, Oxidative Stress, Food Storage, Polyphenol, Dietary Supplements, Gas chromatography–mass spectrometry, Oxidation-Reduction, Food Science
Abstract

The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6days) under high-oxygen atmospheres (70% O 2/30% CO 2) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6days of storage which could be due to further interactions with protein-related compounds. © 2012 Elsevier Ltd.

Published
2013

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