Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth

Autores
Bottegal, Diego Nicolas; Latorre, María Ángeles; Lobón Ascaso, Sandra; Argemí Armengol, Immaculada; Álvarez-Rodríguez, Javier
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Meat Science 220 : 109710. (February 2025)
Materia
Ceratonia siliqua
Algarroba
Cerdo
Taninos
Tocoferoles
Vitamina E
Carobs
Swine
Tannins
Tocopherols
Vitamin E
Animal Feeding
Alimentación de los Animales
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/21912
Acceder
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oai_identifier_str oai:localhost:20.500.12123/21912
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growthBottegal, Diego NicolasLatorre, María ÁngelesLobón Ascaso, SandraArgemí Armengol, ImmaculadaÁlvarez-Rodríguez, JavierCeratonia siliquaAlgarrobaCerdoTaninosTocoferolesVitamina ECarobsSwineTanninsTocopherolsVitamin EAnimal FeedingAlimentación de los AnimalesThis 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 SemiáridoFil: Bottegal, Diego Nicolas. Universitat de Lleida. Departament de Ciència Animal; EspañaFil: Bottegal, Diego Nicolas. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Animal del Chaco Semiárido; ArgentinaFil: Latorre, María Ángeles. Universidad de Zaragoza. Departamento de Producción Animal y Ciencia de los Alimentos; EspañaFil: Latorre, María Ángeles. Universidad de Zaragoza. Instituto Agroalimentario de Aragón; EspañaFil: Lobón Ascaso, Sandra. Universidad de Zaragoza. Instituto Agroalimentario de Aragón; EspañaFil: Lobón Ascaso, Sandra. Centro de Investigación y Tecnología Agroalimentaria de Aragón. Departamento de Ciencia Animal; EspañaFil: Argemí Armengol, Immaculada. Universitat de Lleida. Departament de Ciència Animal; EspañaFil: Álvarez-Rodríguez, Javier. Universitat de Lleida. Departament de Ciència Animal; EspañaElsevier2025-04-04T13:16:21Z2025-04-04T13:16:21Z2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/21912https://www.sciencedirect.com/science/article/pii/S03091740240028700309-17401873-4138https://doi.org/10.1016/j.meatsci.2024.109710Meat Science 220 : 109710. (February 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:14Zoai:localhost:20.500.12123/21912instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:14.486INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
Bottegal, Diego Nicolas
Ceratonia siliqua
Algarroba
Cerdo
Taninos
Tocoferoles
Vitamina E
Carobs
Swine
Tannins
Tocopherols
Vitamin E
Animal Feeding
Alimentación de los Animales
title_short 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_sort Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
dc.creator.none.fl_str_mv Bottegal, Diego Nicolas
Latorre, María Ángeles
Lobón Ascaso, Sandra
Argemí Armengol, Immaculada
Álvarez-Rodríguez, Javier
author Bottegal, Diego Nicolas
author_facet Bottegal, Diego Nicolas
Latorre, María Ángeles
Lobón Ascaso, Sandra
Argemí Armengol, Immaculada
Álvarez-Rodríguez, Javier
author_role author
author2 Latorre, María Ángeles
Lobón Ascaso, Sandra
Argemí Armengol, Immaculada
Álvarez-Rodríguez, Javier
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ceratonia siliqua
Algarroba
Cerdo
Taninos
Tocoferoles
Vitamina E
Carobs
Swine
Tannins
Tocopherols
Vitamin E
Animal Feeding
Alimentación de los Animales
topic Ceratonia siliqua
Algarroba
Cerdo
Taninos
Tocoferoles
Vitamina E
Carobs
Swine
Tannins
Tocopherols
Vitamin E
Animal Feeding
Alimentación de los Animales
dc.description.none.fl_txt_mv 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
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.
publishDate 2025
dc.date.none.fl_str_mv 2025-04-04T13:16:21Z
2025-04-04T13:16:21Z
2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 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
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
identifier_str_mv 0309-1740
1873-4138
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv 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)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 220 : 109710. (February 2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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