The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.

比较了以150克/千克DM干柑橘果肉（DCP）或葡萄果渣（DGP）喂养7个月大的安格斯gus牛（281±15.4千克初始体重）的牛肉的保质期，为期90天。评价了长腰的抗氧化活性，细菌载量以及脂质和蛋白质的氧化在屠宰后第1、3、5、7和9天进行透气包装。牛肉的抗氧化活性为DGP> DCP>对照（P≤0.05）。饲喂DGP或DCP的ste牛比对照饲喂的（牛具有更高的L *值（​​P≤0.05）和大肠菌群数量（P≤0.05）。牛肉的抗氧化活性为DGP> DCP>对照（P≤0.05）。牛肉的TBARS和羰基含量为DGP <DCP <对照（P≤0.05）。总体而言，在所有饮食的零售展示期间，抗氧化剂活性下降（P≤0.05），而细菌负荷，TBARS和羰基含量增加（P≤0.05）。目前的发现表明，DGP包含在肉牛育肥日粮中可能是比DCP更好的天然防腐剂。