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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dc.bibliographicCitation.stpage3629es_ES
dc.bibliographicCitation.titleAnimalsen
dc.bibliographicCitation.volume14es_ES
dc.contributor.authorBottegal, Diego Nicolases_ES
dc.contributor.authorAlvarez Rodríguez, Javieres_ES
dc.contributor.authorLatorre Górriz, María Angeleses_ES
dc.contributor.authorLobón Ascaso, Sandraes_ES
dc.coverage.spatialCiencia animales_ES
dc.date.accessioned2025-01-21T11:22:59Z
dc.date.available2025-01-21T11:22:59Z
dc.date.issued2024es_ES
dc.date.updated2025-01-13T13:29:20Z
dc.description.abstractThe 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.en
dc.description.othertocopherolen
dc.description.otherpolyphenolsen
dc.description.othermeat qualityen
dc.description.othercondensed tanninsen
dc.description.otherfatty acidsen
dc.description.sponsorshipThis 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).es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationBottegal, 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.
dc.identifier.issn20762615
dc.identifier.urihttp://hdl.handle.net/10532/7444
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.3390/ani14243629es_ES
dc.relation.urihttps://www.mdpi.com/2076-2615/14/24/3629es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocTocoferoleses
dc.subject.agrovocPolifenoleses
dc.subject.agrovocCalidad de la carnees
dc.subject.agrovocTaninoses
dc.subject.agrovocÁcidos grasos insaturadoses
dc.subject.agrovocÁcidos grasos poliinsaturadoses
dc.subject.otherÁcidos Grasos Insaturados
dc.subject.otherÁcidos grasos poliinsaturados
dc.subject.otherCalidad De La Carne
dc.subject.otherPolifenoles
dc.subject.otherTaninos
dc.subject.otherTocoferoles
dc.titleDietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Lifeen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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