Gravador Rufielyn S, Jongberg Sisse, Andersen Mogens L, Luciano Giuseppe, Priolo Alessandro, Lund Marianne N
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Department DISPA, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
Meat Sci. 2014 Jun;97(2):231-6. doi: 10.1016/j.meatsci.2014.01.016. Epub 2014 Feb 12.
The antioxidant effects of dried citrus pulp on proteins in lamb meat, when used as a replacement of concentrate in the feed, was studied using meat from 26 male Comisana lambs. The lambs of age 90 days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n=8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n=9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n=9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in meat proteins.
以26只雄性科米萨纳羔羊的肉为样本，研究了干柑橘果肉替代饲料中浓缩饲料时对羔羊肉蛋白质的抗氧化作用。90日龄的羔羊被随机分组，接受三种日粮处理之一：（1）含60%大麦的商业浓缩饲料（对照组，n = 8），（2）含35%大麦和24%柑橘果肉的浓缩饲料（Cp24，n = 9），或（3）含23%大麦和35%柑橘果肉的浓缩饲料（Cp35，n = 9）。胸腰最长肌切片经有氧包装后，于4℃黑暗条件下储存6天。与对照组相比，柑橘果肉组Cp24和Cp35在储存6天内显著降低了蛋白质自由基和羰基含量，并保留了更多的硫醇。柑橘果肉组显著减缓了蛋白质氧化速率，表明日粮中的柑橘果肉减少了肉蛋白的氧化变化。
