Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Over 40 days, lambs were fed: concentrate (C), concentrate containing 20% linseed (L), concentratecontaining 35% olive cake (OC), or concentrate containing 10% linseed and 17% olive cake (OCL). The polyunsaturatedfatty acids (PUFA) and peroxidation index (PI) in phospholipids were increased by the L and OCLtreatments (P=0.007 and P=0.003, respectively). The OC and OCL diets increased the concentration of tocopherolin muscle (Pb0.001). Compared to the OC and OCL diet, the L diet increased fatty acid oxidation,measured as conjugated dienes (CD; P=0.003), peroxides (PV; Pb0.001) and TBARS (P=0.002) in mincedmuscle over 11 days of storage in high-oxygen atmosphere. Also, the L diet increased (Pb0.001) the levelscholesterol oxidation products (COPs). In conclusion, feeding olive cake improved the oxidative stability oflamb meat and the combination of olive cake and linseed improved the fatty acid composition of meat withoutcompromising its oxidative stability.