Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake
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 receiv...
Published in: | International Journal of Food Science & Technology |
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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 |
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crwiley:10.1111/ijfs.14549 2024-06-02T08:05:47+00:00 Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake Tibaoui, Souha Essid, Ines Smeti, Samir Bertolin, Juan Ramon Joy, Margalida Atti, Naziha 2020 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 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 55, issue 3, page 1151-1161 ISSN 0950-5423 1365-2621 journal-article 2020 crwiley https://doi.org/10.1111/ijfs.14549 2024-05-03T11:42:36Z 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. Article in Journal/Newspaper DML Wiley Online Library International Journal of Food Science & Technology 55 3 1151 1161 |
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Wiley Online Library |
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crwiley |
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English |
description |
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. |
format |
Article in Journal/Newspaper |
author |
Tibaoui, Souha Essid, Ines Smeti, Samir Bertolin, Juan Ramon Joy, Margalida Atti, Naziha |
spellingShingle |
Tibaoui, Souha Essid, Ines Smeti, Samir Bertolin, Juan Ramon Joy, Margalida Atti, Naziha Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
author_facet |
Tibaoui, Souha Essid, Ines Smeti, Samir Bertolin, Juan Ramon Joy, Margalida Atti, Naziha |
author_sort |
Tibaoui, Souha |
title |
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
title_short |
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
title_full |
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
title_fullStr |
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
title_full_unstemmed |
Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( Myrtus communis) leaves’ intake |
title_sort |
fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle ( myrtus communis) leaves’ intake |
publisher |
Wiley |
publishDate |
2020 |
url |
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 |
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DML |
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DML |
op_source |
International Journal of Food Science & Technology volume 55, issue 3, page 1151-1161 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/ijfs.14549 |
container_title |
International Journal of Food Science & Technology |
container_volume |
55 |
container_issue |
3 |
container_start_page |
1151 |
op_container_end_page |
1161 |
_version_ |
1800750656342982656 |