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 of supplementation, 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 not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.
|Titolo:||Dietary citrus pulp reduces lipid oxidation in lamb meat|
|Data di pubblicazione:||2014|
|Citazione:||Dietary citrus pulp reduces lipid oxidation in lamb meat / Inserra L; Priolo A; Biondi L; Lanza M; Bognanno M; Gravador R; Luciano G. - 96:4(2014), pp. 1489-1493.|
|Appare nelle tipologie:||1.1 Articolo in rivista|