This study investigated the effect of replacing cereal concentrateswith high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%,respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level ofsupplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage(P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was notaffected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets mightrepresent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation ofthis by-product.

Dietary citrus pulp reduces lipid oxidation in lamb meat

PRIOLO, Alessandro
Secondo
;
BIONDI, Luisa;LANZA, Massimiliano;Luciano G.
Ultimo
2014-01-01

Abstract

This study investigated the effect of replacing cereal concentrateswith high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%,respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level ofsupplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage(P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was notaffected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets mightrepresent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation ofthis by-product.
2014
Lamb meat, Lipid oxidation, Coloour stability, Citrus pulp
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/15979
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