CONICET | Buscador de Institutos y Recursos Humanos

The main goal of the present work was to determine the overall antioxidant status in fresh meat from animals fed di .erent diets and to di .erentiate them through their odour pro .les.Attributes were evaluated in beef from pasture or grain-fed animals with (PE and GE)or without supplementation (P and G)with vitamin E (500 UI/head/day). Fresh meat produced on pasture (P and PE)had higher total ferric reducing antioxidant power (FRAP)levels than meat from grain fed-animals (G and GE)(P <0.05).However,no di .erences were found on their ability to reduce ABTS _ + (2,2 0 -azino-bis-(3-ethylbenz- thiazoline-6-sulfonic acid)),indicating that total antioxidant activity was preferentially due to the reduction potential than to the quench- ing capacity of tissue homogenates.Two-fold glutathione (GSH and GSSG are the reduced and oxidised forms,respectively)levels were found in the P +PE group respect to G +GE meat (P <0.001).In addition,meat from pasture-fed animals presented a higher gluta- thione redox potential compared to grain-fed animals (156.1 ±6.1 and 158.1 ±6.5 vs.148.1 ±13 and 149.8 ±14.6 for P,PE G and GE,respectively),showing that the antioxidant status in fresh meat was a .ected by diet. Enzymatic activity of catalase and glutathione peroxidase were equivalent for all dietary groups.Only superoxide dismutase activity was slightly higher (P <0.05)in the P +PE group than in G +GE samples. Odour pro .le analysis was performed in relationship to antioxidant parameters.Signi .cant linear correlation coe .cients (P <0.05) were found for a set of sensors and the FRAP values.E-nose methodology successfully discriminated the odour characteristics of samples corresponding to pasture-or grain-based diet.Hence,it was possible to describe an analytical relationship between the odour pro .le and the antioxidant power of fresh meat.

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