Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates

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dc.contributor.author Salami, Saheed A.
dc.contributor.author Valenti, Bernardo
dc.contributor.author O'Grady, Michael N.
dc.contributor.author Kerry, Joseph P.
dc.contributor.author Mattioli, Simona
dc.contributor.author Licitra, Giuseppe
dc.contributor.author Luciano, Giuseppe
dc.contributor.author Priolo, Alessandro
dc.date.accessioned 2019-04-29T11:59:53Z
dc.date.available 2019-04-29T11:59:53Z
dc.date.issued 2019-03-25
dc.identifier.citation Salami, S. A., Valenti, B., O'Grady, M. N., Kerry, J. P., Mattioli, S., Licitra, G., Luciano, G. and Priolo, A. (2019) 'Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates', Meat Science, 153, pp. 126-134. doi: 10.1016/j.meatsci.2019.03.017 en
dc.identifier.volume 153 en
dc.identifier.startpage 126 en
dc.identifier.endpage 134 en
dc.identifier.issn 0309-1740
dc.identifier.uri http://hdl.handle.net/10468/7816
dc.identifier.doi 10.1016/j.meatsci.2019.03.017 en
dc.description.abstract Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (−77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal. en
dc.description.sponsorship Education, Audiovisual and Culture Executive Agency (Agricultural Transformation by Innovation (AGTRAIN) Erasmus Mundus Joint Doctorate Program, funded by the EACEA (Education, Audiovisual and Culture Executive Agency of the European Commission) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S030917401830860X
dc.rights © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Lamb meat en
dc.subject Growth performance en
dc.subject Fatty acids en
dc.subject Lipid oxidation en
dc.subject Cardoon en
dc.subject Polyphenols en
dc.title Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Saheed A. Salami, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-03-25
dc.date.updated 2019-04-29T11:52:19Z
dc.description.version Accepted Version en
dc.internal.rssid 483353252
dc.contributor.funder Education, Audiovisual and Culture Executive Agency en
dc.contributor.funder European Commission en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Meat Science en
dc.internal.copyrightchecked No !!CORA!!
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress s.salami@umail.ucc.ie en
dc.identifier.eissn 1873-4138


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© 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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