000147944 001__ 147944
000147944 005__ 20250923084434.0
000147944 0247_ $$2doi$$a10.3390/ani14243629
000147944 0248_ $$2sideral$$a141424
000147944 037__ $$aART-2024-141424
000147944 041__ $$aeng
000147944 100__ $$aBottegal, Diego Nicolas
000147944 245__ $$aDietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life
000147944 260__ $$c2024
000147944 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147944 5203_ $$aThe objective of this study was to evaluate the impact of dietary carob pulp (Cp, Ceratonia siliqua L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.3 ± 0.3 kg of body weight and 83 ± 5.8 days old) were randomly selected and slaughtered after an experimental fattening period with a 2 × 2 factorial design: 0 vs. 20% Cp and 40 vs. 300 IU of Vit E/kg of diet for 41 days. The carcass traits, fatty acid (FA) profile, antioxidant content, colour, lipid oxidation, and microbial count in the meat were evaluated. Scarce interactions between Cp and Vit E were observed on most of the variables studied. The dietary inclusion of Cp did not affect carcass traits (p > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (p < 0.05), while no impact was observed on discolouration or lipid oxidation (p > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (p < 0.05). Furthermore, the High Vit E diet (without Cp) controlled the psychrotrophic bacterial count after 15 days of storage. At slaughter, males were heavier than females but had lower carcass dressing (p < 0.05). The lambs’ sex had minor impacts on the quality and shelf-life of meat. This study demonstrated that there is no synergistic interaction between Cp and Vit E on lamb meat quality and shelf-life. Including 20% of Cp in lamb diets is feasible without impairing meat quality. Nevertheless, supplementation with 300 IU of Vit E/kg of feed is essential to extend the shelf-life of meat stored under MAP.
000147944 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
000147944 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000147944 590__ $$a2.7$$b2024
000147944 592__ $$a0.733$$b2024
000147944 591__ $$aVETERINARY SCIENCES$$b21 / 170 = 0.124$$c2024$$dQ1$$eT1
000147944 593__ $$aVeterinary (miscellaneous)$$c2024$$dQ1
000147944 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b15 / 86 = 0.174$$c2024$$dQ1$$eT1
000147944 593__ $$aAnimal Science and Zoology$$c2024$$dQ1
000147944 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000147944 700__ $$0(orcid)0000-0001-6445-849X$$aÁlvarez-Rodríguez, Javier$$uUniversidad de Zaragoza
000147944 700__ $$0(orcid)0000-0002-3005-2675$$aLatorre, María Ángeles$$uUniversidad de Zaragoza
000147944 700__ $$0(orcid)0000-0002-7829-1448$$aLobón, Sandra
000147944 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000147944 773__ $$g14, 24 (2024), 3629 [18 pp.]$$pAnimals (Basel)$$tAnimals$$x2076-2615
000147944 8564_ $$s1175671$$uhttps://zaguan.unizar.es/record/147944/files/texto_completo.pdf$$yVersión publicada
000147944 8564_ $$s2767366$$uhttps://zaguan.unizar.es/record/147944/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000147944 909CO $$ooai:zaguan.unizar.es:147944$$particulos$$pdriver
000147944 951__ $$a2025-09-22-14:45:23
000147944 980__ $$aARTICLE