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 6days 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.
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Department DISPA, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
authors.forename: Rufielyn S
authors.initials: RS
authors.lastname: Gravador
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
authors.forename: Sisse
authors.initials: S
authors.lastname: Jongberg
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
authors.forename: Mogens L
authors.initials: ML
authors.lastname: Andersen
authors.affiliation: Department DISPA, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Luciano
authors.affiliation: Department DISPA, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Priolo
authors.affiliation: Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark. Electronic address: mnl@life.ku.dk.
authors.forename: Marianne N
authors.initials: MN
authors.lastname: Lund
mesh_terms: D000821:Animal Feed; D000818:Animals; D000975:Antioxidants; D002957:Citrus; D004032:Diet; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D005520:Food Preservatives; D061353:Food Storage; D005638:Fruit; D001467:Hordeum; D008297:Male; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry; D010084:Oxidation-Reduction; D028321:Plant Preparations; D050050:Protein Carbonylation; D055550:Protein Stability; D034561:Sheep, Domestic; D013438:Sulfhydryl Compounds
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D009124:Muscle Proteins; D028321:Plant Preparations; D013438:Sulfhydryl Compounds
keywords: Carbonyl formation; Citrus pulp; Lamb; Protein oxidation; Protein radicals; Thiol oxidation