Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake

• Published in: International Journal of Food Science & Technology
• Main Authors: Tibaoui, Souha, Essid, Ines, Smeti, Samir, Bertolin, Juan Ramon, Joy, Margalida, Atti, Naziha
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2020
• Subjects: DML
• Online Access: http://dx.doi.org/10.1111/ijfs.14549; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.14549; https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14549; https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.14549

Summary The effects of distilled myrtle leaves (DML) intake on physiochemical traits, fatty acid profile and lipid oxidation of ewe’s sausage (Merguez) were investigated. Twenty‐seven ewes were divided into three homogenous groups. Ewes were fed hay and concentrate for control group (C). They received concentrate and M‐Hay pellets, containing 87% DML, as substitute to hay in MH group; for MC group, ewes received hay, concentrate and M‐Conc pellets having 30% DML in partial substitution to concentrate. They were slaughtered at the end of trial (90 days) with an average body weight of 42 kg. DML did not affect the physicochemical and sensory properties ( P > 0.05) of Merguez; whereas, it increased lipid oxidative stability ( P < 0.05). MH group showed the highest values of α‐tocopherol content, C18:2‐n6 fatty acid and polyunsaturated fatty acids. DML could be used in animal feeding to obtain higher meat product quality with better fatty acids content and antioxidant potential.