Over 89 days, 10 lambs (S) were fed concentrates and hay in stall, while 9 lambs (P) grazed at pasture. Two groups of 9 animals grazed at pasture until switching to a concentrate-based diet for 14 or 37 days before slaughter (P-S14 and P-S37). The fat content of longissimus dorsi muscle (LM) increased with increasing du- ration of concentrate feeding (P = 0.05). As a consequence, the concentration of polyunsaturated fatty acids (PUFA) and of the highly peroxidisable (HP) PUFA in the polar lipids was similar between treatments. Lipid oxidation in fresh LM over 8 days of storage was affected by the diet (P b 0.0005) with the P-S37 and P treat- ments producing, respectively, the highest and the lowest TBARS values. The P treatment reduced TBARS in cooked minced LM over 2 days of storage and no difference was found between the P-S14, P-S37 and S treat- ments. Colour stability of fresh LM was not noticeably affected by the dietary treatment.

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

SERRA, ANDREA;MELE, MARCELLO;
2013

Abstract

Over 89 days, 10 lambs (S) were fed concentrates and hay in stall, while 9 lambs (P) grazed at pasture. Two groups of 9 animals grazed at pasture until switching to a concentrate-based diet for 14 or 37 days before slaughter (P-S14 and P-S37). The fat content of longissimus dorsi muscle (LM) increased with increasing du- ration of concentrate feeding (P = 0.05). As a consequence, the concentration of polyunsaturated fatty acids (PUFA) and of the highly peroxidisable (HP) PUFA in the polar lipids was similar between treatments. Lipid oxidation in fresh LM over 8 days of storage was affected by the diet (P b 0.0005) with the P-S37 and P treat- ments producing, respectively, the highest and the lowest TBARS values. The P treatment reduced TBARS in cooked minced LM over 2 days of storage and no difference was found between the P-S14, P-S37 and S treat- ments. Colour stability of fresh LM was not noticeably affected by the dietary treatment.
G., Luciano; L., Biondi; M., Scerra; Serra, Andrea; Mele, Marcello; M., Lanza; A., Priolo
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/212527
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