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Meat Sci. 2015 Jun;104:14-9. doi: 10.1016/j.meatsci.2015.01.016. Epub 2015 Feb 7.

Effects of dietary pomegranate seed pulp on oxidative stability of kid meat.

Author information

1
Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran. Electronic address: a.emami@birjand.ac.ir.
2
Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand 97175-331, Iran.
3
Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj 3158711167-4111, Iran.
4
Institute of Standards and Industrial Research, Agri-Food Research Center, Fat and Oils Laboratory, Karaj 31585-163, Iran.

Abstract

This study was conducted to evaluate the effects of dietary pomegranate seed pulp (PSP) on meat color and lipid stability of kids. Thirty-two Mahabadi male kids were randomly assigned to one of four diets with different levels of PSP: 1 - diet without PSP (Control), 2 - diet containing 5% PSP (PSP5), 3 - diet containing 10% PSP (PSP10), and 4 - diet containing 15% PSP (PSP15). The kids were slaughtered at the end of the study and m. longissimus lumborum (LL) was sampled. The TBARS values of both raw and cooked meat were decreased (P<0.0001) by increasing levels of PSP in the diet. The meat of kids fed PSP15 showed higher a* and C* values (P<0.01) and lower H* and b* values (P<0.001), than kids fed with Control diet. The results of this experiment indicated that replacing barley and corn grains with PSP in the diet may improve the color and lipid stability of kid meat.

KEYWORDS:

Color stability; Kid; Lipid oxidation; Pomegranate seed pulp

PMID:
25681560
DOI:
10.1016/j.meatsci.2015.01.016
[Indexed for MEDLINE]

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