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Dietary pomegranate by-product improves oxidative stability of lamb meat

Natalello, A., Priolo, A., Valenti, B., Codini, M., Mattioli, S., Pauselli, M., Puccio, M., Lanza, M., Stergiadis, S. and Luciano, G. (2020) Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Science, 162. 108037. ISSN 0309-1740

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To link to this item DOI: 10.1016/j.meatsci.2019.108037


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 (a- and .-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < 0.05). Feeding WPB limited the formation of metmyoglobin (P = 0.05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = 0.024) or 4 days for cooked meat (P = 0.006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = 0.017), 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.

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
ID Code:88016


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