Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life

Autores
Bottegal, Diego Nicolas; Álvarez-Rodríguez, Javier; Latorre, María Ángeles; Lobón Ascaso, Sandra
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Fuente
Animals 14 (24) : 3629. (December 2024)
Materia
Algarroba
Ceratonia siliqua
Cordero
Alimentación de los Animales
Tocoferoles
Polifenoles
Vitamina E
Carobs
Lambs
Animal Feeding
Tocopherols
Polyphenols
Vitamin E
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:20.500.12123/22164
Acceder
id INTADig_efb7ff9b2b057a87450c748a74736586
oai_identifier_str oai:localhost:20.500.12123/22164
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-LifeBottegal, Diego NicolasÁlvarez-Rodríguez, JavierLatorre, María ÁngelesLobón Ascaso, SandraAlgarrobaCeratonia siliquaCorderoAlimentación de los AnimalesTocoferolesPolifenolesVitamina ECarobsLambsAnimal FeedingTocopherolsPolyphenolsVitamin EThe 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 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: Álvarez-Rodríguez, Javier. Universitat de Lleida. Departament de Ciència Animal; EspañaFil: Álvarez-Rodríguez, Javier. Universidad de Zaragoza. Escuela Politécnica Superior. Departamento de Producción Animal y Ciencia de los Alimentos; EspañaFil: 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; EspañaMDPI2025-05-06T10:47:13Z2025-05-06T10:47:13Z2024-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/22164https://www.mdpi.com/2076-2615/14/24/36292076-2615https://doi.org/10.3390/ani14243629Animals 14 (24) : 3629. (December 2024)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)2025-09-29T13:47:15Zoai:localhost:20.500.12123/22164instacron: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 13:47:16.352INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv 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
spellingShingle 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
Algarroba
Ceratonia siliqua
Cordero
Alimentación de los Animales
Tocoferoles
Polifenoles
Vitamina E
Carobs
Lambs
Animal Feeding
Tocopherols
Polyphenols
Vitamin E
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_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_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
dc.creator.none.fl_str_mv Bottegal, Diego Nicolas
Álvarez-Rodríguez, Javier
Latorre, María Ángeles
Lobón Ascaso, Sandra
author Bottegal, Diego Nicolas
author_facet Bottegal, Diego Nicolas
Álvarez-Rodríguez, Javier
Latorre, María Ángeles
Lobón Ascaso, Sandra
author_role author
author2 Álvarez-Rodríguez, Javier
Latorre, María Ángeles
Lobón Ascaso, Sandra
author2_role author
author
author
dc.subject.none.fl_str_mv Algarroba
Ceratonia siliqua
Cordero
Alimentación de los Animales
Tocoferoles
Polifenoles
Vitamina E
Carobs
Lambs
Animal Feeding
Tocopherols
Polyphenols
Vitamin E
topic Algarroba
Ceratonia siliqua
Cordero
Alimentación de los Animales
Tocoferoles
Polifenoles
Vitamina E
Carobs
Lambs
Animal Feeding
Tocopherols
Polyphenols
Vitamin E
dc.description.none.fl_txt_mv 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
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.
publishDate 2024
dc.date.none.fl_str_mv 2024-12
2025-05-06T10:47:13Z
2025-05-06T10:47:13Z
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/20.500.12123/22164
https://www.mdpi.com/2076-2615/14/24/3629
2076-2615
https://doi.org/10.3390/ani14243629
url http://hdl.handle.net/20.500.12123/22164
https://www.mdpi.com/2076-2615/14/24/3629
https://doi.org/10.3390/ani14243629
identifier_str_mv 2076-2615
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 MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Animals 14 (24) : 3629. (December 2024)
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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