Colour stability, fatty acid profile, and lipid oxidation in meat stored in modified atmosphere packaging from light lambs fed with concentrate with carob pulp (Ceratonia siliqua L.)

Bottegal, Diego Nicolas ; Lobón, Sandra ; Latorre, María Ángeles (Universidad de Zaragoza) ; Bertolín, Juan Ramón ; Álvarez-Rodríguez, Javier

Resumen: There is a growing interest in using by-products rich in polyphenols, such as carob pulp (Cp, Ceratonia siliqua L.), as a dietary source of antioxidants for animals. This study assesses the effects of including Cp in lambs’ diet and meat display time (0, 7, 9, and 11 days) in modified atmosphere packaging on meat colour, fatty acid (FA) composition, tocopherol levels, and lipid oxidation values in the Semimembranosus muscle of 40 light lambs. The lambs were fed with concentrates supplemented with increasing Cp levels (0, 150, and 300 g/kg) for 45 days before slaughter. Metmyoglobin (MMb) and malondialdehyde (MDA) contents increased linearly with display time (p < 0.05), regardless of diet (p > 0.05). At 11 days of display, MMb (28 ± 0.8%) and MDA (0.6 ± 0.1 mg MDA/kg of meat) contents remained within the acceptable limits. The α-tocopherol content was lower in the 30% Cp group and meat (p < 0.05). Total saturated and monounsaturated FA contents (934 ± 64 and 823 ± 65 mg/100 g of meat, respectively) did not differ significantly among the groups. However, the meat from lambs fed with 30% Cp showed reduced levels of branched-chain FAs, while polyunsaturated FAs increased (p < 0.05) compared to the control lambs. The inclusion of Cp in the lamb’s diet, up to 30%, did not lead to meat deterioration and improved certain quality parameters, including a healthier FA profile. These findings highlight Cp’s potential as an alternative antioxidant source in animal diets.

Idioma: Inglés

DOI: 10.3390/antiox12081482

Año: 2023

Publicado en: Antioxidants 12, 8 (2023), 1482 [16 pp]
ISSN: 2076-3921

Factor impacto JCR: 6.0 (2023)

Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 50 / 313 = 0.16 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 20 / 173 = 0.116 (2023) - Q1 - T1
Categ. JCR: CHEMISTRY, MEDICINAL rank: 8 / 72 = 0.111 (2023) - Q1 - T1

Factor impacto CITESCORE: 10.6 - Physiology (Q1) - Biochemistry (Q1) - Cell Biology (Q1) - Molecular Biology (Q1) - Food Science (Q1) - Clinical Biochemistry (Q1)

Factor impacto SCIMAGO: 1.222 - Biochemistry (Q1) - Clinical Biochemistry (Q1) - Food Science (Q1) - Physiology (Q1) - Molecular Biology (Q2) - Cell Biology (Q2)

Financiación: info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent
Financiación: info:eu-repo/grantAgreement/ES/INIA/RTA2017-00008-C02

Tipo y forma: Article (Published version)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)