Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs

Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs

Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified at...

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Veröffentlicht in:Meat science 2022-02, Vol.184, p.108666-108666, Article 108666
Hauptverfasser: Vieira, C., Guerra-Rivas, C., Martínez, B., Rubio, B., Manso, T.
Format: Artikel
Sprache:eng
Schlagworte:
Animal Feed - analysis
Animals
Antioxidant
Diet - veterinary
Enterobacteriaceae - growth & development
Female
Food Storage
Grape pomace
Lactation - physiology
Male
Meat shelf life
Microbial quality
Modified atmosphere
Red Meat - analysis
Red Meat - microbiology
Sheep, Domestic
Vitamin E - administration & dosage
Vitis
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Zusammenfassung:Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified atmosphere (80,20%/O 2:CO 2) and stored in retail conditions. At each sampling point (0, 3, 7, 10, 14 days), microbiological, physicochemical and sensory characteristics were analysed. Vitamin E and GP-5 were found to be effective (p 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108666