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Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Gravador, Rufielyn S.; Luciano, Guiseppe; Jongberg, Sisse; Bognanno, Matteo; Scerra, Manuel; Andersen, Mogens L.; Lund, Marianne N. and Priolo, Alessandro (2015) Fatty acids and oxidative stability of meat from lambs fed carob-containing diets. Food Chemistry, 182, pp. 27-34.

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Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.

EPrint Type:Journal paper
Keywords:Lamb, Protein oxidation, Lipid oxidation, Carob pulp, PUFA,Phenolic compounds
Subjects: Food systems > Food security, food quality and human health
Animal husbandry > Production systems > Sheep and goats
Research affiliation: European Union > LowInputBreeds > SP 2: Sheep
Horizon Europe or H2020 Grant Agreement Number:222623
Related Links:http://www.lowinputbreeds.org
Deposited By: Forschungsinstitut für biologischen Landbau, FiBL
ID Code:28565
Deposited On:31 Mar 2015 10:37
Last Modified:31 Mar 2015 10:37
Document Language:English
Refereed:Peer-reviewed and accepted

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