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Meat Sci. 2014 Apr;96(4):1489-93. doi: 10.1016/j.meatsci.2013.12.014. Epub 2013 Dec 28.

Dietary citrus pulp reduces lipid oxidation in lamb meat.

Author information

1
Dottorato di Ricerca in Produzioni e Tecnologie Alimentari, Department DISPA, University of Catania, via Valdisavoia 5, 95123, Catania, Italy.
2
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
3
Dipartimento di Scienze e Tecnologie Agro-forestali e Ambientali, University of Reggio Calabria, Località Feo di Vito, 89100, Reggio Calabria, Italy.
4
Agricultural Transformation by Innovation (AgTrain), Erasmus Mundus Joint Doctorate Programme, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy.
5
Department DISPA, University of Catania, Via Valdisavoia 5, 95123, Catania, Italy. Electronic address: giuseppe.luciano@unict.it.

Abstract

This study investigated the effect of replacing cereal concentrates with high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P<0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P<0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.

KEYWORDS:

Citrus pulp; Colour stability; Lamb meat; Lipid oxidation

PMID:
24440744
DOI:
10.1016/j.meatsci.2013.12.014
[Indexed for MEDLINE]
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