Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2025
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| Online Access: | http://hdl.handle.net/20.500.12123/21912 https://www.sciencedirect.com/science/article/pii/S0309174024002870 https://doi.org/10.1016/j.meatsci.2024.109710 |
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| author | Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Argemí Armengol, Immaculada Álvarez-Rodríguez, Javier |
| author_browse | Argemí Armengol, Immaculada Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Álvarez-Rodríguez, Javier |
| author_facet | Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Argemí Armengol, Immaculada Álvarez-Rodríguez, Javier |
| author_sort | Bottegal, Diego Nicolas |
| collection | INTA Digital |
| description | This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration. |
| format | Artículo |
| id | INTA21912 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA219122025-04-04T13:21:57Z Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Argemí Armengol, Immaculada Álvarez-Rodríguez, Javier Ceratonia siliqua Algarroba Cerdo Taninos Tocoferoles Vitamina E Carobs Swine Tannins Tocopherols Vitamin E Animal Feeding Alimentación de los Animales This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration. Instituto de Investigación Animal del Chaco Semiárido Fil: Bottegal, Diego Nicolas. Universitat de Lleida. Departament de Ciència Animal; España Fil: Bottegal, Diego Nicolas. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Animal del Chaco Semiárido; Argentina Fil: Latorre, María Ángeles. Universidad de Zaragoza. Departamento de Producción Animal y Ciencia de los Alimentos; España Fil: Latorre, María Ángeles. Universidad de Zaragoza. Instituto Agroalimentario de Aragón; España Fil: Lobón Ascaso, Sandra. Universidad de Zaragoza. Instituto Agroalimentario de Aragón; España Fil: Lobón Ascaso, Sandra. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Departamento de Ciencia Animal; España Fil: Argemí Armengol, Immaculada. Universitat de Lleida. Departament de Ciència Animal; España Fil: Álvarez-Rodríguez, Javier. Universitat de Lleida. Departament de Ciència Animal; España 2025-04-04T13:16:21Z 2025-04-04T13:16:21Z 2025-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21912 https://www.sciencedirect.com/science/article/pii/S0309174024002870 0309-1740 1873-4138 https://doi.org/10.1016/j.meatsci.2024.109710 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Elsevier Meat Science 220 : 109710. (February 2025) |
| spellingShingle | Ceratonia siliqua Algarroba Cerdo Taninos Tocoferoles Vitamina E Carobs Swine Tannins Tocopherols Vitamin E Animal Feeding Alimentación de los Animales Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Argemí Armengol, Immaculada Álvarez-Rodríguez, Javier Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title | Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title_full | Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title_fullStr | Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title_full_unstemmed | Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title_short | Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth |
| title_sort | impacts of carob pulp ceratonia siliqua l and vitamin e on pork colour oxidative stability lipid composition and microbial growth |
| topic | Ceratonia siliqua Algarroba Cerdo Taninos Tocoferoles Vitamina E Carobs Swine Tannins Tocopherols Vitamin E Animal Feeding Alimentación de los Animales |
| url | http://hdl.handle.net/20.500.12123/21912 https://www.sciencedirect.com/science/article/pii/S0309174024002870 https://doi.org/10.1016/j.meatsci.2024.109710 |
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