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Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Gravador, Rufielyn S.; Jongberg, Sisse; Andersen, Mogens L.; Luciano, Giuseppe; Priolo, Alessandro and Lund, Marianne N. (2014) Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions. Meat Science, 97 (2), pp. 231-236.

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Online at: http://www.sciencedirect.com/science/article/pii/S0309174014000175

Summary

The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90 days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n = 8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n = 9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n = 9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6 days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.


EPrint Type:Journal paper
Keywords:Protein oxidation, Lamb, Citrus pulp, Thiol oxidation, Carbonyl formation, Protein radicals, Low Input Breeds, Sheep
Subjects: Animal husbandry > Feeding and growth
Animal husbandry > Production systems > Sheep and goats
Research affiliation: Denmark > KU - University of Copenhagen
European Union > LowInputBreeds > SP 2: Sheep
Italy > Univ. Catania
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:25282
Deposited On:10 Mar 2014 20:10
Last Modified:10 Mar 2014 20:10
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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