000112035 001__ 112035 000112035 005__ 20230519145548.0 000112035 0247_ $$2doi$$a10.3390/ani11072100 000112035 0248_ $$2sideral$$a127095 000112035 037__ $$aART-2021-127095 000112035 041__ $$aeng 000112035 100__ $$aSmeti S. 000112035 245__ $$aEffects of using rosemary residues as a cereal substitute in concentrate on vitamin e, antioxidant activity, color, lipid oxidation, and fatty acid profile of barbarine lamb meat 000112035 260__ $$c2021 000112035 5060_ $$aAccess copy available to the general public$$fUnrestricted 000112035 5203_ $$aThe shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the a-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality. © 2021 by the authors. Licensee MDPI, Basel, Switzerland. 000112035 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000112035 590__ $$a3.231$$b2021 000112035 592__ $$a0.61$$b2021 000112035 594__ $$a2.7$$b2021 000112035 591__ $$aVETERINARY SCIENCES$$b16 / 145 = 0.11$$c2021$$dQ1$$eT1 000112035 593__ $$aVeterinary (miscellaneous)$$c2021$$dQ1 000112035 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b13 / 63 = 0.206$$c2021$$dQ1$$eT1 000112035 593__ $$aAnimal Science and Zoology$$c2021$$dQ1 000112035 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000112035 700__ $$aYagoubi Y. 000112035 700__ $$aSrihi H. 000112035 700__ $$0(orcid)0000-0002-7829-1448$$aLobón S. 000112035 700__ $$0(orcid)0000-0001-6673-489X$$aBertolín J.R. 000112035 700__ $$aMahouachi M. 000112035 700__ $$0(orcid)0000-0002-1796-4223$$aJoy M. 000112035 700__ $$aAtti N. 000112035 773__ $$g11, 7 (2021), 11072100 [12 pp]$$pAnimals (Basel)$$tAnimals$$x2076-2615 000112035 8564_ $$s323334$$uhttps://zaguan.unizar.es/record/112035/files/texto_completo.pdf$$yVersión publicada 000112035 8564_ $$s2849439$$uhttps://zaguan.unizar.es/record/112035/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000112035 909CO $$ooai:zaguan.unizar.es:112035$$particulos$$pdriver 000112035 951__ $$a2023-05-18-15:47:46 000112035 980__ $$aARTICLE