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oai:recercat.cat:10459.1/4680212025-09-15T18:59:38Zcom_2072_3622col_2072_479130

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 Álvarez Rodríguez, Javier Latorre, Maria Angeles Lobón, Sandra Tocopherol Polyphenols Meat quality 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. 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://doi.org/10.3390/ani14243629 2076-2615 https://hdl.handle.net/10459.1/468021 eng Reproducció del document publicat a https://doi.org/10.3390/ani14243629 Animals, 2024, vol. 14, núm. 24, 3629 cc-by (c) Diego Nicolas Bottegal et al., 2024 Attribution 4.0 International info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ MDPI