title: Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.
abstract: Male Comisana lambs were individually stalled and, for 56 days, were fed concentrates with 60% barley (n = 8 lambs), or concentrates in which barley was partially replaced by 24% or 35% carob pulp (n = 9 lambs in each group). The intramuscular fatty acids were analyzed and the color stability, lipid and protein oxidation were measured in fresh meat overwrapped with polyvinyl chloride film at 0, 3 or 6 days of storage at 4 °C in the dark. Carob pulp increased the concentration of polyunsaturated fatty acids (PUFA) in muscle, including the rumenic acid (P < 0.01), and reduced the saturated fatty acids (P < 0.01) and the n-6/n-3 PUFA ratio (P = 0.01). The meat did not undergo extensive oxidative deterioration and the diet did not affect the oxidative stability parameters. Therefore, carob in lamb diet could increase PUFA in muscle without compromising meat oxidative stability.
authors.affiliation: Department Di3A, University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
authors.forename: Rufielyn S
authors.initials: RS
authors.lastname: Gravador
authors.affiliation: Department Di3A, University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy. Electronic address: giuseppe.luciano@unict.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Luciano
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: Dipartimento di Scienze e Tecnologie Agro-forestali e Ambientali, University of Reggio Calabria, Località Feo di Vito, 89100 Reggio Calabria, Italy.
authors.forename: Matteo
authors.initials: M
authors.lastname: Bognanno
authors.affiliation: Dipartimento di Scienze e Tecnologie Agro-forestali e Ambientali, University of Reggio Calabria, Località Feo di Vito, 89100 Reggio Calabria, Italy.
authors.forename: Manuel
authors.initials: M
authors.lastname: Scerra
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 of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
authors.forename: Marianne N
authors.initials: MN
authors.lastname: Lund
authors.affiliation: Department Di3A, University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Priolo
mesh_terms: D000821:Animal Feed / Q000009:adverse effects*; D000818:Animals; D004032:Diet; D005227:Fatty Acids / Q000737:chemistry*; D005685:Galactans / Q000737:chemistry*; D008297:Male; D008351:Mannans / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D053149:Plant Gums / Q000737:chemistry*; D012756:Sheep
chemical_list: D005227:Fatty Acids; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; C017471:locust bean gum
keywords: Carob pulp; Lamb; Lipid oxidation; PUFA; Phenolic compounds; Protein oxidation