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Feeding Hazelnut Skin to Lambs Delays Lipid Oxidation in Meat by Ruggero Menci; Luisa Biondi; Antonio Natalello; Massimiliano Lanza; Alessandro Priolo; Bernardo Valenti; Antonino Bertino; Manuel Scerra; Giuseppe Luciano is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Feeding Hazelnut Skin to Lambs Delays Lipid Oxidation in Meat about?

This study aimed to investigate the effect of dietary hazelnut skin (HNS), a by-product of confectionery industry, on the oxidative stability of lamb meat. Twenty-two finishing lambs were randomly assigned to 2 groups and fed ad libitum for 56 days on different concentrate-based diets: one control and one experimental, in which 150 g/kg of corn was replaced by HNS. After slaughter, the fat-soluble vitamins content and hydrophilic antioxidant capacity were assessed in fresh meat, as well as color, lipid and protein stability over 7 days of shelf-life trial. Dietary HNS increased (P < 0.001) the tocopherols content of meat and reduced (P < 0.001) lipid oxidation during 7 days of refrigerated storage. Meat from lambs fed HNS showed different (P 0.05) was observed on the development of metmyoglobin, hydroperoxides, thiol groups, and carbonyl groups. Feeding HNS to lambs improves the oxidative stability of raw meat by delaying lipid oxidation thanks to the antioxidant molecules (tocopherols and phenolic compounds) contained in this by-product.

Who reads Feeding Hazelnut Skin to Lambs Delays Lipid Oxidation in Meat?

Author

Ruggero Menci; Luisa Biondi; Antonio Natalello; Massimiliano Lanza; Alessandro Priolo; Bernardo Valenti; Antonino Bertino; Manuel Scerra; Giuseppe Luciano

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)