Carob Pulp and Vitamin E in Lamb Diets
Author Information
Author(s): Bottegal Diego Nicolas, Álvarez-Rodríguez Javier, Latorre María Ángeles, Lobón Sandra
Primary Institution: Departament de Ciència Animal, Universitat de Lleida, Spain
Hypothesis
Does dietary carob pulp replace the antioxidant effect of vitamin E in lamb meat to extend shelf-life?
Conclusion
Including 20% carob pulp in lamb diets is feasible, but high levels of vitamin E are necessary to extend shelf-life under modified atmosphere packaging.
Supporting Evidence
- Carob pulp did not significantly affect carcass traits.
- High vitamin E supplementation increased α-tocopherol content.
- High vitamin E diets controlled bacterial growth during storage.
- Carob pulp inclusion slightly altered fatty acid composition.
- Meat quality was minimally affected by the lambs' sex.
Takeaway
This study looked at how adding carob pulp and vitamin E to lamb diets affects the meat's quality and how long it lasts. It found that carob pulp doesn't replace vitamin E's benefits for keeping meat fresh.
Methodology
The study used a 2x2 factorial design with 48 lambs, evaluating the effects of 0 vs. 20% carob pulp and 40 vs. 300 IU of vitamin E/kg of diet over 41 days.
Limitations
The study did not explore the long-term effects of carob pulp inclusion beyond 15 days of storage.
Participant Demographics
48 commercial crossbred lambs (half females and half entire males), average weight 25.3 kg.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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