Dietary Inclusion of Carob Pulp (Ceratonia siliqua 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, Ceratonia siliqua 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 ma...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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MDPI
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22164 https://www.mdpi.com/2076-2615/14/24/3629 https://doi.org/10.3390/ani14243629 |
| _version_ | 1855486883472080896 |
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| author | Bottegal, Diego Nicolas Álvarez-Rodríguez, Javier Latorre, María Ángeles Lobón Ascaso, Sandra |
| author_browse | Bottegal, Diego Nicolas Latorre, María Ángeles Lobón Ascaso, Sandra Álvarez-Rodríguez, Javier |
| author_facet | Bottegal, Diego Nicolas Álvarez-Rodríguez, Javier Latorre, María Ángeles Lobón Ascaso, Sandra |
| author_sort | Bottegal, Diego Nicolas |
| collection | INTA Digital |
| description | The objective of this study was to evaluate the impact of dietary carob pulp (Cp, Ceratonia siliqua 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 (p > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (p < 0.05), while no impact was observed on discolouration or lipid oxidation (p > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (p < 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 (p < 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 | Artículo |
| id | INTA22164 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA221642025-05-06T10:49:29Z Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life Bottegal, Diego Nicolas Álvarez-Rodríguez, Javier Latorre, María Ángeles Lobón Ascaso, Sandra Algarroba Ceratonia siliqua Cordero Alimentación de los Animales Tocoferoles Polifenoles Vitamina E Carobs Lambs Animal Feeding Tocopherols Polyphenols Vitamin E The objective of this study was to evaluate the impact of dietary carob pulp (Cp, Ceratonia siliqua 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 (p > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat (p < 0.05), while no impact was observed on discolouration or lipid oxidation (p > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation (p < 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 (p < 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. 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: Álvarez-Rodríguez, Javier. Universitat de Lleida. Departament de Ciència Animal; España Fil: Álvarez-Rodríguez, Javier. Universidad de Zaragoza. Escuela Politécnica Superior. Departamento de Producción Animal y Ciencia de los Alimentos; España 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 2025-05-06T10:47:13Z 2025-05-06T10:47:13Z 2024-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/22164 https://www.mdpi.com/2076-2615/14/24/3629 2076-2615 https://doi.org/10.3390/ani14243629 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 MDPI Animals 14 (24) : 3629. (December 2024) |
| spellingShingle | Algarroba Ceratonia siliqua Cordero Alimentación de los Animales Tocoferoles Polifenoles Vitamina E Carobs Lambs Animal Feeding Tocopherols Polyphenols Vitamin E Bottegal, Diego Nicolas Álvarez-Rodríguez, Javier Latorre, María Ángeles Lobón Ascaso, Sandra Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title | Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_full | Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_fullStr | Dietary Inclusion of Carob Pulp (Ceratonia siliqua 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 (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_short | Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life |
| title_sort | dietary inclusion of carob pulp ceratonia siliqua l does not replace the antioxidant effect of vitamin e in lambs meat to lengthen shelf life |
| topic | Algarroba Ceratonia siliqua Cordero Alimentación de los Animales Tocoferoles Polifenoles Vitamina E Carobs Lambs Animal Feeding Tocopherols Polyphenols Vitamin E |
| url | http://hdl.handle.net/20.500.12123/22164 https://www.mdpi.com/2076-2615/14/24/3629 https://doi.org/10.3390/ani14243629 |
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