Dietary citrus pulp reduces lipid oxidation in lamb meat.
This study investigated the effect of replacing cereal concentrates with 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.
Dottorato di Ricerca in Produzioni e Tecnologie Alimentari, Department DISPA, University of Catania, via Valdisavoia 5, 95123, Catania, Italy.
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Inserra
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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Priolo
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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Biondi
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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Lanza
Dipartimento di Scienze e Tecnologie Agro-forestali e Ambientali, University of Reggio Calabria, Località Feo di Vito, 89100, Reggio Calabria, Italy.
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Bognanno
Agricultural Transformation by Innovation (AgTrain), Erasmus Mundus Joint Doctorate Programme, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
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Gravador
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy. Electronic address: giuseppe.luciano@unict.it.
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Luciano
D000821:Animal Feed; D000818:Animals; D002957:Citrus; D003116:Color; D019587:Dietary Supplements; D005519:Food Preservation; D061353:Food Storage; D005638:Fruit; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D028321:Plant Preparations; D034561:Sheep, Domestic
D028321:Plant Preparations
Citrus pulp; Colour stability; Lamb meat; Lipid oxidation