Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life
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Date
2024
Authors
Bottegal, Diego NicolasAlvarez Rodríguez, Javier
Latorre Górriz, María Angeles
Lobón Ascaso, Sandra
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Abstract
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.
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Bibliographic citation
Bottegal, D.N.; Álvarez Rodríguez, J.; Latorre, M.Á.; Lobón, S.
Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace
the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life.
Animals 2024, 14, 3629.
AGROVOC subjects
TocoferolesPolifenoles
Calidad de la carne
Taninos
Ácidos grasos insaturados
Ácidos grasos poliinsaturados
Other field subjects
Ácidos Grasos InsaturadosÁcidos grasos poliinsaturados
Calidad De La Carne
Polifenoles
Taninos
Tocoferoles
Sponsorship
This research was funding by the European Union’s-H2020 research and innovation programme under the MSCA fellowship (grant No. 801586) and the Technology Transfer Operation of the Rural Development Program of Catalonia 2014–2020 (Government of Catalonia and the
European Regional Development Funds, Grant code 01.02.01).