Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life
The objective of this study was to evaluate the impact of dietary carob pulp (Cp, <i>Ceratonia siliqua</i> L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/14/24/3629 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850239811061809152 |
|---|---|
| author | Diego Nicolas Bottegal Javier Álvarez-Rodríguez María Ángeles Latorre Sandra Lobón |
| author_facet | Diego Nicolas Bottegal Javier Álvarez-Rodríguez María Ángeles Latorre Sandra Lobón |
| author_sort | Diego Nicolas Bottegal |
| collection | DOAJ |
| description | The objective of this study was to evaluate the impact of dietary carob pulp (Cp, <i>Ceratonia siliqua</i> L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.3 ± 0.3 kg of body weight and 83 ± 5.8 days old) were randomly selected and slaughtered after an experimental fattening period with a 2 × 2 factorial design: 0 vs. 20% Cp and 40 vs. 300 IU of Vit E/kg of diet for 41 days. The carcass traits, fatty acid (FA) profile, antioxidant content, colour, lipid oxidation, and microbial count in the meat were evaluated. Scarce interactions between Cp and Vit E were observed on most of the variables studied. The dietary inclusion of Cp did not affect carcass traits (<i>p</i> > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (<i>p</i> < 0.05), while no impact was observed on discolouration or lipid oxidation (<i>p</i> > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (<i>p</i> < 0.05). Furthermore, the High Vit E diet (without Cp) controlled the psychrotrophic bacterial count after 15 days of storage. At slaughter, males were heavier than females but had lower carcass dressing (<i>p</i> < 0.05). The lambs’ sex had minor impacts on the quality and shelf-life of meat. This study demonstrated that there is no synergistic interaction between Cp and Vit E on lamb meat quality and shelf-life. Including 20% of Cp in lamb diets is feasible without impairing meat quality. Nevertheless, supplementation with 300 IU of Vit E/kg of feed is essential to extend the shelf-life of meat stored under MAP. |
| format | Article |
| id | doaj-art-1ae5f06936774696be3adcd62f74256e |
| institution | OA Journals |
| issn | 2076-2615 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj-art-1ae5f06936774696be3adcd62f74256e2025-08-20T02:01:01ZengMDPI AGAnimals2076-26152024-12-011424362910.3390/ani14243629Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-LifeDiego Nicolas Bottegal0Javier Álvarez-Rodríguez1María Ángeles Latorre2Sandra Lobón3Departament de Ciència Animal, Universitat de Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, SpainDepartament de Ciència Animal, Universitat de Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, SpainDepartamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, SpainInstituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, 50059 Zaragoza, SpainThe objective of this study was to evaluate the impact of dietary carob pulp (Cp, <i>Ceratonia siliqua</i> L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.3 ± 0.3 kg of body weight and 83 ± 5.8 days old) were randomly selected and slaughtered after an experimental fattening period with a 2 × 2 factorial design: 0 vs. 20% Cp and 40 vs. 300 IU of Vit E/kg of diet for 41 days. The carcass traits, fatty acid (FA) profile, antioxidant content, colour, lipid oxidation, and microbial count in the meat were evaluated. Scarce interactions between Cp and Vit E were observed on most of the variables studied. The dietary inclusion of Cp did not affect carcass traits (<i>p</i> > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (<i>p</i> < 0.05), while no impact was observed on discolouration or lipid oxidation (<i>p</i> > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (<i>p</i> < 0.05). Furthermore, the High Vit E diet (without Cp) controlled the psychrotrophic bacterial count after 15 days of storage. At slaughter, males were heavier than females but had lower carcass dressing (<i>p</i> < 0.05). The lambs’ sex had minor impacts on the quality and shelf-life of meat. This study demonstrated that there is no synergistic interaction between Cp and Vit E on lamb meat quality and shelf-life. Including 20% of Cp in lamb diets is feasible without impairing meat quality. Nevertheless, supplementation with 300 IU of Vit E/kg of feed is essential to extend the shelf-life of meat stored under MAP.https://www.mdpi.com/2076-2615/14/24/3629tocopherolpolyphenolsmeat qualitycondensed tanninsfatty acids |
| spellingShingle | Diego Nicolas Bottegal Javier Álvarez-Rodríguez María Ángeles Latorre Sandra Lobón Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life Animals tocopherol polyphenols meat quality condensed tannins fatty acids |
| title | Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_full | Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_fullStr | Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_full_unstemmed | Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_short | Dietary Inclusion of Carob Pulp (<i>Ceratonia siliqua</i> L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_sort | dietary inclusion of carob pulp i ceratonia siliqua i l does not replace the antioxidant effect of vitamin e in lambs meat to lengthen shelf life |
| topic | tocopherol polyphenols meat quality condensed tannins fatty acids |
| url | https://www.mdpi.com/2076-2615/14/24/3629 |
| work_keys_str_mv | AT diegonicolasbottegal dietaryinclusionofcarobpulpiceratoniasiliquaildoesnotreplacetheantioxidanteffectofvitamineinlambsmeattolengthenshelflife AT javieralvarezrodriguez dietaryinclusionofcarobpulpiceratoniasiliquaildoesnotreplacetheantioxidanteffectofvitamineinlambsmeattolengthenshelflife AT mariaangeleslatorre dietaryinclusionofcarobpulpiceratoniasiliquaildoesnotreplacetheantioxidanteffectofvitamineinlambsmeattolengthenshelflife AT sandralobon dietaryinclusionofcarobpulpiceratoniasiliquaildoesnotreplacetheantioxidanteffectofvitamineinlambsmeattolengthenshelflife |