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Inserra, L.; Priolo, A.; Biondi, L.; Lanza, M.; Bognanno, M.; Gravador, R.; Luciano, G.. |
This study investigated the effect of replacing cereal concentrateswith high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates inwhich 24% and 35% dried citrus pulpwere included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P < 0.001), while colour parameters did not change noticeably over storage and... |
Tipo: Journal paper |
Palavras-chave: Feeding and growth; Sheep and goats. |
Ano: 2014 |
URL: http://orgprints.org/25281/1/Inserra-etal-2014-MeatSci-p1498-1493.pdf |
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Lanza, M.; Scerra, M.; Bognanno, M.; Buccioni, A.; Cilione, C.; Biondi, L.; Priolo, A.; Luciano, G.. |
In the present study, we have hypothesized that replacing barley with high proportions of dried citrus pulp in a concentrate-based diet for lambs could increase the intake of unsaturated fatty acids and could reduce the rate of the ruminal biohydrogenation of PUFA, with a consequent improvement of the intramuscular fatty acid composition. To test this hypothesis, 26 Comisana lambs were divided into 3 groups and for 56 d were fed a barley-based concentrate diet (CON; 8 lambs) or 2 diets in which barley was replaced with 24% (CIT24; 9 lambs) or 35% (CIT35; 9 lambs) dried citrus pulp. An overall improvement of the fatty acid composition of LM from lambs fed citrus pulp-containing diets was found. The PUFA/SFA ratio was lower (P < 0.05) in the LM from lambs... |
Tipo: Journal paper |
Palavras-chave: Feeding and growth; Sheep and goats. |
Ano: 2015 |
URL: http://orgprints.org/29111/1/Lanza-etal-2015-JAS-Vol93-p3179-3188.pdf |
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