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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.