Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

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

doi:10.1016/j.meatsci.2014.01.016

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

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

Food Chemistry

23 Citations (Scopus)

Abstract

The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90. days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n=8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n=9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n=9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6. days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.

Original language	English
Journal	Meat Science
Volume	97
Issue number	2
Pages (from-to)	231-236
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.01.016
Publication status	Published - Jun 2014

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title = "Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions",

abstract = "The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90. days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n=8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n=9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n=9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6. days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.",

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

year = "2014",

month = jun,

doi = "10.1016/j.meatsci.2014.01.016",

language = "English",

volume = "97",

pages = "231--236",

journal = "Meat Science",

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T1 - Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

AU - Gravador, Rufielyn Sungcaya

AU - Jongberg, Sisse

AU - Andersen, Mogens Larsen

AU - Luciano, Giuseppe

AU - Priolo, Alessandro

AU - Lametsch, Marianne Lund

PY - 2014/6

Y1 - 2014/6

N2 - The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90. days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n=8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n=9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n=9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6. days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.

AB - The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90. days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n=8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n=9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n=9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6. days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.

U2 - 10.1016/j.meatsci.2014.01.016

DO - 10.1016/j.meatsci.2014.01.016

M3 - Journal article

C2 - 24583333

AN - SCOPUS:84894676647

SN - 0309-1740

VL - 97

SP - 231

EP - 236

JO - Meat Science

JF - Meat Science

IS - 2

ER -

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Abstract

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