Dietary citrus pulp reduces lipid oxidation in lamb meat |
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Authors: | L Inserra A Priolo L Biondi M Lanza M Bognanno R Gravador G Luciano |
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Affiliation: | 1. Dottorato di Ricerca in Produzioni e Tecnologie Alimentari, Department DISPA, University of Catania, via Valdisavoia 5, 95123, Catania, Italy;2. Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy;3. Dipartimento di Scienze e Tecnologie Agro-forestali e Ambientali, University of Reggio Calabria, Località Feo di Vito, 89100, Reggio Calabria, Italy;4. Agricultural Transformation by Innovation (AgTrain), Erasmus Mundus Joint Doctorate Programme, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy |
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Abstract: | 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. |
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Keywords: | Lamb meat Lipid oxidation Colour stability Citrus pulp |
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