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- Natalello, Antonio; Priolo, Alessandro; Valenti, Bernardo; Codini, Michela; Mattioli, Simona; Pauselli, Mariano; Puccio, Mario; Lanza, Massimiliano; Stergiadis, Sokratis; Luciano, Giuseppe
- Meat science 2020 v.162 pp. 108037
- antioxidant activity; byproducts; cooked foods; diet; grains; hydrophilicity; lamb meat; lambs; lipid peroxidation; lipophilicity; oxidative stability; polyunsaturated fatty acids; pomegranates; raw meat; storage time; thiobarbituric acid-reactive substances; vitamin E
- ... 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 (α- and ...