Influence of almond hulls in lamb diets on animal performance and meat quality

被引：11

作者：

Scerra, Manuel ^{[1
]}

Bognanno, Matteo ^{[1
]}

Foti, Francesco ^{[1
]}

Caparra, Pasquale ^{[1
]}

Cilione, Caterina ^{[1
]}

Mangano, Fabrizio ^{[2
]}

Natalello, Antonio ^{[2
]}

Chies, Luigi ^{[1
]}

机构：

[1] Univ Reggio Calabria, Dipartimento Agr Produzioni Animali, Via Univ 25, I-89124 Reggio Di Calabria, Italy

[2] Univ Catania, Dipartimento Agr Alimentaz & Ambiente Di3A, Via Valdisavoia 5, I-95123 Catania, Italy

来源：

MEAT SCIENCE | 2022年 / 192卷

关键词：

By-product; Lipid oxidation; Fatty acids; Phenolic compounds; Antioxidants; ANTIOXIDANT CAPACITY; FATTY-ACIDS; VITAMIN-E; MYOGLOBIN; OXIDATION; STABILITY; PRODUCTS;

D O I：

10.1016/j.meatsci.2022.108903

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Almond hulls (AH) were fed to lambs to study effects on performance and meat quality. Thirty Sarda lambs were allotted to three experimental groups and fed for 40 days either a cereal-based concentrate diet (control) or diets in which cereals were replaced with 15% (AH15) or 30% (AH30) almond hulls on a DM basis. Diets did not affect final body weight, dry matter intake, average daily gain, feed conversion ratio or carcass weight. Replacing part of the cereal mix (i.e., barley and maize) with AH did not affect meat fatty acid profiles. After 5 and 7 days of refrigerated storage respectively for cooked and raw meat, AH15 and AH30 treatments reduced meat lipid oxidation (P < 0.001). Our results suggest feeding almond hulls up to 30% in fattening lamb diets can improve meat oxidative stability without compromising growth performance.

引用

页数：7

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