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Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates
- Salami, Saheed A., Valenti, Bernardo, O'Grady, Michael N., Kerry, Joseph P., Mattioli, Simona, Licitra, Giuseppe, Luciano, Giuseppe, Priolo, Alessandro
- Meat science 2019 v.153 pp. 126-134
- alfalfa, antioxidant activity, carcass characteristics, cardoons, catalysts, color, cooked foods, diet, growth performance, lambs, lipid peroxidation, meat, meat quality, muscles, oxidation, oxidative stability, raw meat, stearic acid, storage time, vaccenic acid
- Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (−77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal.