000147657 001__ 147657
000147657 005__ 20241220131256.0
000147657 0247_ $$2doi$$a10.1016/j.meatsci.2024.109710
000147657 0248_ $$2sideral$$a141167
000147657 037__ $$aART-2025-141167
000147657 041__ $$aeng
000147657 100__ $$aBottegal, Diego Nicolas
000147657 245__ $$aImpacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
000147657 260__ $$c2025
000147657 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147657 5203_ $$aThis study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.
000147657 536__ $$9info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent
000147657 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000147657 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000147657 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, María Ángeles$$uUniversidad de Zaragoza
000147657 700__ $$0(orcid)0000-0002-7829-1448$$aLobón, Sandra
000147657 700__ $$aArgemí-Armengol, Immaculada
000147657 700__ $$0(orcid)0000-0001-6445-849X$$aÁlvarez-Rodríguez, Javier$$uUniversidad de Zaragoza
000147657 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000147657 773__ $$g220 (2025), 109710 [10 pp.]$$pMeat sci.$$tMeat Science$$x0309-1740
000147657 8564_ $$s1571374$$uhttps://zaguan.unizar.es/record/147657/files/texto_completo.pdf$$yVersión publicada
000147657 8564_ $$s2580321$$uhttps://zaguan.unizar.es/record/147657/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000147657 909CO $$ooai:zaguan.unizar.es:147657$$particulos$$pdriver
000147657 951__ $$a2024-12-20-12:01:23
000147657 980__ $$aARTICLE