Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Rufielyn Sungcaya Gravador; Giuseppe Luciano; Sisse Jongberg; Matteo Bognanno; Manuel Scerra; Mogens Larsen Andersen; Marianne Lund Lametsch; Alessandro Priolo

doi:10.1016/j.foodchem.2015.02.094

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Rufielyn Sungcaya Gravador, Giuseppe Luciano, Sisse Jongberg, Matteo Bognanno, Manuel Scerra, Mogens Larsen Andersen, Marianne Lund Lametsch, Alessandro Priolo

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17 Citationer (Scopus)

Abstract

Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	182
Sider (fra-til)	27-34
Antal sider	8
ISSN	0308-8146
DOI	https://doi.org/10.1016/j.foodchem.2015.02.094
Status	Udgivet - 1 sep. 2015

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10.1016/j.foodchem.2015.02.094

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title = "Fatty acids and oxidative stability of meat from lambs fed carob-containing diets",

abstract = "Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.",

author = "Gravador, {Rufielyn Sungcaya} and Giuseppe Luciano and Sisse Jongberg and Matteo Bognanno and Manuel Scerra and Andersen, {Mogens Larsen} and Lametsch, {Marianne Lund} and Alessandro Priolo",

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doi = "10.1016/j.foodchem.2015.02.094",

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T1 - Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

AU - Gravador, Rufielyn Sungcaya

AU - Luciano, Giuseppe

AU - Jongberg, Sisse

AU - Bognanno, Matteo

AU - Scerra, Manuel

AU - Andersen, Mogens Larsen

AU - Lametsch, Marianne Lund

AU - Priolo, Alessandro

PY - 2015/9/1

Y1 - 2015/9/1

N2 - Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.

AB - Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.

U2 - 10.1016/j.foodchem.2015.02.094

DO - 10.1016/j.foodchem.2015.02.094

M3 - Journal article

C2 - 25842304

SN - 0308-8146

VL - 182

SP - 27

EP - 34

JO - Food Chemistry

JF - Food Chemistry

ER -

Fatty acids and oxidative stability of meat from lambs fed carob-containing diets

Abstract

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