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Dietary citrus pulp reduces lipid oxidation in lamb meat

Inserra, L.; Priolo, A.; Biondi, L.; Lanza, M.; Bognanno, M.; Gravador, R. and Luciano, G. (2014) Dietary citrus pulp reduces lipid oxidation in lamb meat. Meat Science, 96 (4), pp. 1489-1493.

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Online at: http://www.sciencedirect.com/science/article/pii/S0309174013006608

Summary

This study investigated the effect of replacing cereal concentrateswith high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates inwhich 24% and 35% dried citrus pulpwere included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.


EPrint Type:Journal paper
Keywords:Lamb meat, Lipid oxidation, Colour stability, Citrus pulp, Low Input Breeds, Sheep
Subjects: Animal husbandry > Feeding and growth
Animal husbandry > Production systems > Sheep and goats
Research affiliation: European Union > LowInputBreeds > SP 2: Sheep
Italy > Univ. Catania
Italy > Univ. Reggio Calabria
H2020 or FP7 Grant Agreement Number:222623
ISSN:0309-1740
Related Links:http://www.lowinputbreeds.org/
Deposited By: Forschungsinstitut für biologischen Landbau, FiBL
ID Code:25281
Deposited On:10 Mar 2014 20:11
Last Modified:10 Mar 2014 20:11
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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