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Dietary pomegranate by-product improves oxidative stability of lamb meat

Antonio Natalello, Alessandro Priolo, Bernardo Valenti, Michela Codini, Simona Mattioli, Mariano Pauselli, Mario Puccio, Massimiliano Lanza, Sokratis Stergiadis, Giuseppe Luciano
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.