Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

Effects of dietary inclusion of sunflower soap stocks on colour, oxidation and microbiological growth of meat from light fattening lambs

Summary Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid ox...

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Veröffentlicht in:International journal of food science & technology 2020-03, Vol.55 (3), p.1119-1125
Hauptverfasser: Blanco, Carolina, Bodas, Raúl, Andrés, Sonia, Rodríguez‐Calleja, Jose María, Mateo, Javier, Rozada, Fernando, Giráldez, F. Javier
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidant
by‐product
Cholesterol
Color
Diet
Dietary supplements
Discoloration
E coli
Escherichia coli
Helianthus
Lipid peroxidation
Lipids
Meat
Microorganisms
Oxidation
oxysterols
shelf life
spoilage
Sunflower
Sunflowers
TBARS
Total mixed rations
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Zusammenfassung:Summary Thirty‐two lambs were finished on a total mixed ration (TMR) pelleted alone (00SS) or including sunflower soap stock (SS): 15SS (15 g SS per kg TMR), 30SS (30 g SS per kg TMR) and 60SS (60 g SS per kg TMR). Lambs (8 per group) were slaughtered at 27 kg live weight. Colour evolution, lipid oxidation, microbial growth and detection of diarrhoeagenic Escherichia coli were studied in meat samples. SS in the diet reduced meat lipid oxidation (P  0.05) on the cholesterol oxidation products. Meat from 60SS and control animals (00SS) revealed greater discoloration (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14277