The effect of dried tomato pomace (DTP) was tested on lamb performances, meat fatty acids and oxidative stability. For 36 days, one group of lambs (n = 7; CON) was fed a commercial concentrate, while the other group (n = 7; DTP) received DTP in addition to CON diet. The administration of DTP reduced (P < .05) concentrate intake, with no effect on animal performances. The DTP treatment tended to increase total polyunsaturated fatty acids (PUFA; P = .075), PUFA n-6 (P = .071), α-linolenic acid (P = .096) and increased linoleic acid (P < .05), γ-tocopherol (P < .001) and retinol (P < .001) in meat. In raw meat, DTP treatment increased L* (P = .059), b* (P < .05), C* (P = .052) and H* (P < .05) values compared to CON, while lipid oxidation was not affected. In meat homogenates incubated with pro-oxidants, DTP tended to reduce 2-thiobarbituric acid reactive substances (TBARS; P = .088). Therefore, DTP supplementation decreased the consumption of commercial concentrate without detrimental effects on animal performances and meat quality traits.

测试了番茄干渣（DTP）对羔羊肉性能，肉类脂肪酸和氧化稳定性的影响。36天，一组羊羔（Ñ  = 7; CON）供给市售的浓缩物，而另一组（Ñ  = 7; DTP）除了CON饮食接收DTP。施用DTP减少了（P  <.05）精矿摄入量，对动物的行为没有影响。DTP处理倾向于增加总多不饱和脂肪酸（PUFA; P  = .075），PUFA n -6（P  = .071），α-亚麻酸（P  = .096）和增加亚油酸（P  <.05） ，γ-生育酚（P  <.001）和视黄醇（P <.001）在肉中。在生肉中，DTP处理 与CON相比，L *（P  = .059），b *（P  <.05），C *（P  = .052）和H *（P <.05）值增加，而脂质氧化没有受到影响。在与前氧化剂一起孵育的肉匀浆中，DTP倾向于还原2-硫代巴比妥酸反应性物质（TBARS；P  = .088）。因此，补充DTP减少了商业浓缩精的消耗，而对动物的生产性能和肉质性状没有不利影响。