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Dietary pomegranate by-product improves oxidative stability of lamb meat
- 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 γ-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < .05). Feeding WPB limited the formation of metmyoglobin (P = .05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = .024) or 4 days for cooked meat (P = .006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = .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.