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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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Document available online at: http://www.sciencedirect.com/science/article/pii/S0309174013006608


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
Horizon Europe or H2020 Grant Agreement Number:222623
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
Refereed:Peer-reviewed and accepted

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