Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality. (November 2018)

• Record Type: Journal Article
• Authors: Valenti, Bernardo; Luciano, Giuseppe; Pauselli, Mariano; Mattioli, Simona; Biondi, Luisa; Priolo, Alessandro; Natalello, Antonio; Morbidini, Luciano; Lanza, Massimiliano
• Is Part Of: Meat science. Volume 145(2018)
• Page Start: 63
• Page End: 70
• Publication Date: 2018-11
• Subjects: Tomato pomace -- Lamb -- Meat quality -- Fatty acids -- Antioxidants -- Oxidative stability; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.06.009
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of dried tomato pomace (DTP) was tested on lamb performances, meat fatty acids and oxidative stability. For 36 days, one group of lambs ( n = 7; CON) was fed a commercial concentrate, while the other group ( n = 7; DTP) received DTP in addition to CON diet. The administration of DTP reduced ( P < .05) concentrate intake, with no effect on animal performances. The DTP treatment tended to increase total polyunsaturated fatty acids (PUFA; P = .075), PUFA n -6 ( P = .071), α-linolenic acid ( P = .096) and increased linoleic acid ( P < .05), γ-tocopherol ( P < .001) and retinol ( P < .001) in meat. In raw meat, DTP treatment increased L* ( P = .059), b* ( P < .05), C* ( P = .052) and H* ( P < .05) values compared to CON, while lipid oxidation was not affected. In meat homogenates incubated with pro-oxidants, DTP tended to reduce 2-thiobarbituric acid reactive substances (TBARS; P = .088). Therefore, DTP supplementation decreased the consumption of commercial concentrate without detrimental effects on animal performances and meat quality traits.