期刊
MEAT SCIENCE
卷 96, 期 4, 页码 1489-1493出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.12.014
关键词
Lamb meat; Lipid oxidation; Colour stability; Citrus pulp
资金
- European Community [FP7-CP-IP 222623]
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 degrees 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. (C) 2013 Elsevier Ltd. All rights reserved.
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