Bottegal Diego Nicolas, Álvarez-Rodríguez Javier, Latorre María Ángeles, Lobón Sandra
Departament de Ciència Animal, Universitat de Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Instituto Nacional de Tecnología Agropecuaria (INTA), Rivadavia 1439, Buenos Aires C1033AAE, Argentina.
Animals (Basel). 2024 Dec 16;14(24):3629. doi: 10.3390/ani14243629.
The objective of this study was to evaluate the impact of dietary carob pulp (Cp, L.) and vitamin E (Vit E) on the quality and shelf-life of light lamb meat stored for a maximum of 15 days under modified atmosphere packaging (MAP). Forty-eight lambs (half females and half entire males, 25.3 ± 0.3 kg of body weight and 83 ± 5.8 days old) were randomly selected and slaughtered after an experimental fattening period with a 2 × 2 factorial design: 0 vs. 20% Cp and 40 vs. 300 IU of Vit E/kg of diet for 41 days. The carcass traits, fatty acid (FA) profile, antioxidant content, colour, lipid oxidation, and microbial count in the meat were evaluated. Scarce interactions between Cp and Vit E were observed on most of the variables studied. The dietary inclusion of Cp did not affect carcass traits ( > 0.05) but produced minor changes in the content of branched FA and reduced the α-tocopherol content in the meat ( < 0.05), while no impact was observed on discolouration or lipid oxidation ( > 0.05). High Vit E supplementation increased the yellowness of caudal fat and the α-tocopherol content, which limited discolouration and lipid oxidation ( < 0.05). Furthermore, the High Vit E diet (without Cp) controlled the psychrotrophic bacterial count after 15 days of storage. At slaughter, males were heavier than females but had lower carcass dressing ( < 0.05). The lambs' sex had minor impacts on the quality and shelf-life of meat. This study demonstrated that there is no synergistic interaction between Cp and Vit E on lamb meat quality and shelf-life. Including 20% of Cp in lamb diets is feasible without impairing meat quality. Nevertheless, supplementation with 300 IU of Vit E/kg of feed is essential to extend the shelf-life of meat stored under MAP.
本研究的目的是评估日粮中角豆果肉（Cp，L.）和维生素E（Vit E）对在气调包装（MAP）下储存最多15天的嫩羊肉品质和货架期的影响。48只羔羊（一半为雌性，一半为未阉割雄性，体重25.3±0.3千克，年龄83±5.8天）在经过41天的试验育肥期后，采用2×2析因设计随机选取并屠宰：日粮中Cp含量为0%与20%，Vit E含量为40与300国际单位/千克，进行41天。对胴体性状、脂肪酸（FA）谱、抗氧化剂含量、颜色、脂质氧化和肉中的微生物数量进行了评估。在大多数研究变量上，观察到Cp和Vit E之间的相互作用较少。日粮中添加Cp不影响胴体性状（P>0.05），但会使支链FA含量产生微小变化，并降低肉中的α-生育酚含量（P<0.05），而对变色或脂质氧化没有影响（P>0.05）。高剂量补充Vit E会增加尾脂的黄度和α-生育酚含量，从而限制变色和脂质氧化（P<0.05）。此外，高Vit E日粮（不添加Cp）在储存15天后可控制嗜冷菌数量。屠宰时，雄性比雌性重，但胴体屠宰率较低（P<0.05）。羔羊的性别对肉的品质和货架期影响较小。本研究表明，Cp和Vit E在羊肉品质和货架期方面不存在协同相互作用。在羔羊日粮中添加20%的Cp是可行的，且不会损害肉质。然而，每千克饲料补充300国际单位的Vit E对于延长在MAP下储存的肉的货架期至关重要。
