Dietary pomegranate by-product improves oxidative stability of lamb meat

Natalello, A., Priolo, A., Valenti, B., Codini, M., Mattioli, S., Pauselli, M., Puccio, M., Lanza, M., Stergiadis, S. ORCID: https://orcid.org/0000-0002-7293-182X and Luciano, G. (2020) Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Science, 162. 108037. ISSN 0309-1740 doi: 10.1016/j.meatsci.2019.108037

Abstract/Summary

This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (a- and .-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < 0.05). Feeding WPB limited the formation of metmyoglobin (P = 0.05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = 0.024) or 4 days for cooked meat (P = 0.006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = 0.017), but not in the hydrophilic. These results suggest that vitamin E in the pomegranate by-product contributed to the higher antioxidant capacity of meat from the WPB-fed lambs.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/88016
Identification Number/DOI	10.1016/j.meatsci.2019.108037
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
Publisher	Elsevier
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