Lamb meat colour stability as affected by dietary tannins

Abstract

Twenty-one male Comisana lambs were divided into three groups at 45 days of age and were individually penned for 60 days. Seven lambs were fed a concentrate-based diet (C), seven lambs received the same concentrate with the addiction of tannins from quebracho (Schinopsis lorentzii; T), whereas the remaining animals were fed exclusively fresh vetch (Vicia sativa; H). Colour descriptors (a*, b* and H*) and metmyoglobin (MMb) percentages were measured on minced semimembranosus muscle over 14 days of refrigerated storage in a high oxygen atmosphere. Regardless of dietary treatment, meat redness decreased, while yellowness and hue angle increased (P < 0.001) over storage duration. However, higher a* values, lower b* values and lower H* values were observed in meat from both H- and T-fed animals as compared to meat from C-fed lambs (P = 0.012; P = 0.02; P = 0.003, respectively). Metmyoglobin formation increased over time (P < 0.001), but H diet resulted in lower metmyoglobin percentages than C diet (P = 0.007). We conclude that the inclusion of tannins into the concentrate improved meat colour stability compared to a tannin-free concentrate. Moreover, the protective effect of tannins against meat discolouration was comparable to that obtained by feeding lambs fresh herbage.

Keywords

• Meat Colour, Herbage, Concentrate, Tannins