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Spanish sheep producers are seeking for dietary strategies to improve meat lipid profile. Sage distillation byproduct (SDB) contains high levels of n-3 PUFAs and polyphenols with antioxidant and/or antimicrobial potential in meat. The objective was to determine if feeding SDB improved the lipid profile and protected retail lamb meat against oxidation. Light lambs given basal or SDB diet and raised in two rearing systems (ewe grazing vs indoor) were compared. It was needed to extend n-3 PUFA-promoting diet to ewes (grazing) and weaned lambs (SDB) to increase total and n-3 PUFA in intramuscular fat. The SDB-diet had no positive effects on oxidative stability, on the contrary, lipid oxidation, rancidity and discoloration were higher in retailed meat with increased PUFA.

In: 63rd International Congress of Meat Science and Technology

Cooked meat products are extremely prone to oxidation during preparation and catering operations, which may adversely affect their quality traits. The objective was to compare the antioxidant effects of two lamb diets (supplemented with rosemary diterpenes or vitamin E) to delay lipid oxidation (measured as PV, TBARS and COPs) in cooked-chilled patties. Dietary vitamin E had a higher antioxidant effect than dietary rosemary diterpenes, although the level of PUFAs was higher in the meat from rosemary-fed lambs, suggesting that carnosic acid and carnosol might have inhibited fatty acid biohydrogenation in the rumen. This finding revealed the interest of combining tocopherols and diterpenes in new dietary supplements for lambs to take advantage of their different properties and their potential synergism.

In: 63rd International Congress of Meat Science and Technology


Unsustainable agriculture contributes to disastrous global effects – insect-based feed shows potential due to their sustainable, nutritional, and waste upcycling properties. Current EU legislation restricts insect-based meals to fish, pork, and poultry feed; but the near-future shows a great potential for wider acceptance in livestock feed. Black soldier fly larvae (BSFL), mealworm (MW), field cricket (FC), and banded cricket (BC) were sourced within three consecutive weeks – each batch was prepared, freeze-dried, then milled, and stored at −20 °C. Chemical composition of whole-insect meals was analysed for ether extract (EE), crude ash, and nitrogenic contents using standard wet chemistry protocols. Monogastric in vitro digestibility was determined through replicating gastric and full intestinal digestion; during this, R-amino acid content was determined through protein hydrolysis kinetics. Additionally, ATR-FTIR was used for molecular analysis, including identification of nutrient-associated functional spectral bands – structural differences were compared through principal component analysis. Insect-based ATR-FTIR analysis demonstrates notable differences in Amide regions, suggesting distinct protein secondary structures, but overall, FC and BC contain the highest crude protein (CP) levels. The lowest CP content was in BSFL; however, BSFL contained the highest ash content – likely consequence of high calcium. Dry matter (DM) yielded lowest in the crickets (FC-28.6; BC-26.9 g/100 g), and highest in MW-38.5 g/100 g; the sum of CP + EE in MW represented >80% DM, but with higher EE contents-CP: EE = 2.45. Data shows greater chitin content in crickets than BSFL + MW. Crickets showed greater neutral detergent fibre (NDF) than BSFL + MW; however, acid-detergent fibre (ADF) was similar among all species, suggesting NDF may include amalgams of interlinked nutrients released by acid digestion. This first study shows for the first time evidence that rearing conditions and substrates influences molecular structure. Exponential solubilisation was observed during pepsin + pancreatin digestion for all, but BSFL exhibited the highest degree-of-hydrolysis during the pancreatin phase, surpassing others. Analysis indicates protein hydrolysis differences are linked to trypsin activity susceptibility.

Open Access
In: Journal of Insects as Food and Feed