This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and γ-tocopherols), polyunsaturated fatty acids (PUFA), highly peroxidizable PUFA and a higher peroxidability index (P < .05). Feeding WPB limited the formation of metmyoglobin (P = .05) and reduced lipid oxidation (TBARS values) after 7 days of storage for raw meat (P = .024) or 4 days for cooked meat (P = .006). Feeding WPB increased meat antioxidant capacity (ORAC assay) in the lipophilic fraction (P = .017), but not in the hydrophilic. These results suggest that vitamin E in the pomegranate by-product contributed to the higher antioxidant capacity of meat from the WPB-fed lambs.

这项研究调查了在羔羊日粮中添加全石榴副产物对肉类氧化稳定性的影响。将十七只羊羔分配给两种实验处理方法，并喂食谷物基浓缩物（CON）或相同的浓缩物，其中200 g / kg DM谷物被全石榴副产物（WPB）代替。用WPB喂养的羔羊的肉中维生素E（α-和γ-生育酚），多不饱和脂肪酸（PUFA），高过氧化性PUFA和较高的过氧化性指数（P  <.05）浓度更高。喂养WPB有限变性肌红蛋白的形成（P 储存7天后对生肉（的= 0.05）和降低的脂质氧化（TBARS值）P  = 0.024）或4天的熟肉（P = .006）。喂食WPB可以增加亲脂性部分中的肉类抗氧化能力（ORAC分析）（P  = .017），但不能提高亲水性。这些结果表明，石榴副产品中的维生素E有助于WPB喂养的羔羊肉具有更高的抗氧化能力。