he main objective of this study was to evaluate if high dietary levels of almond hulls could influence perfor mance and meat oxidative stability in lambs. Twenty lambs, at an average body weight of 28.8 ± 0.30 (SD) kg, were divided into two experimental groups and fed ad libitum for 40 days either with a control diet (cereal-based concentrate, control group) or with a similar diet in which part of the cereals was replaced with 40% of almond hulls on a dry matter basis (AH40 group). Dietary AH did not affect dry matter intake but reduced final body weight, average daily gain, feed conversion ratio or carcass weight. In meat, TBARS values were lower (P < 0.001) in the AH40 group than in control group. The partial replacement of cereals with 40% almond hulls in the diet negatively affecting the growth parameters of the animals but can improve meat shelf-life by reducing lipid oxidation.

Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs

Manuel Scerra
;
Matteo Bognanno;Francesco Foti;Pasquale Caparra;Paolo De Caria;Luigi Chies
2023-01-01

Abstract

he main objective of this study was to evaluate if high dietary levels of almond hulls could influence perfor mance and meat oxidative stability in lambs. Twenty lambs, at an average body weight of 28.8 ± 0.30 (SD) kg, were divided into two experimental groups and fed ad libitum for 40 days either with a control diet (cereal-based concentrate, control group) or with a similar diet in which part of the cereals was replaced with 40% of almond hulls on a dry matter basis (AH40 group). Dietary AH did not affect dry matter intake but reduced final body weight, average daily gain, feed conversion ratio or carcass weight. In meat, TBARS values were lower (P < 0.001) in the AH40 group than in control group. The partial replacement of cereals with 40% almond hulls in the diet negatively affecting the growth parameters of the animals but can improve meat shelf-life by reducing lipid oxidation.
2023
By-product
Lipid oxidation
Phenolic compounds
Antioxidants
Shelf-life
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/139846
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