Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life

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

Resumen: The 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.

Idioma: Inglés

DOI: 10.3390/ani14243629

Año: 2024

Publicado en: Animals 14, 24 (2024), 3629 [18 pp.]
ISSN: 2076-2615

Factor impacto JCR: 2.7 (2024)

Categ. JCR: VETERINARY SCIENCES rank: 21 / 170 = 0.124 (2024) - Q1 - T1
Categ. JCR: AGRICULTURE, DAIRY & ANIMAL SCIENCE rank: 15 / 86 = 0.174 (2024) - Q1 - T1

Factor impacto SCIMAGO: 0.733 - Veterinary (miscellaneous) (Q1) - Animal Science and Zoology (Q1)

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

Tipo y forma: Artículo (Versión definitiva)

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