Fatty acids and oxidative stability of meat from lambs fed carob-containing diets. (1st September 2015)

• Record Type: Journal Article
• Authors: Gravador, Rufielyn S.; Luciano, Giuseppe; Jongberg, Sisse; Bognanno, Matteo; Scerra, Manuel; Andersen, Mogens L.; Lund, Marianne N.; Priolo, Alessandro
• Is Part Of: Food chemistry. Volume 182(2015)
• Page Start: 27
• Page End: 34
• Publication Date: 2015-09-01
• Subjects: Lamb -- Protein oxidation -- Lipid oxidation -- Carob pulp -- PUFA -- Phenolic compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.02.094
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of feeding carob pulp to lambs on meat quality was studied. Dietary carob pulp induced modifications of the intramuscular fatty acids. Carob pulp decreased the concentration of saturated fatty acids in muscle. Carob pulp increased the n -3 polyunsaturated fatty acids in muscle. Carob did not affect meat color, lipid and protein stability over aerobic storage. Abstract: 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.