Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life
Diego Nicolas Bottegal, Javier Álvarez-Rodríguez, María Ángeles Latorre, Sandra Lobón · 2024
Read Dietary Inclusion of Carob Pulp (Ceratonia siliqua L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs’ Meat to Lengthen Shelf-Life by Diego Nicolas Bottegal, Javier Álvarez-Rodríguez, María Ángeles Latorre, Sandra Lobón (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11672404.txt.
Description
Diego Bottegal and three co-authors tested whether carob pulp in feed can replace vitamin E for keeping lamb meat fresh, in a 2024 study. Both are sources of protective compounds. Forty-eight lambs ate diets with or without carob pulp, at a low or high vitamin E level. The feeding lasted just over forty days.
Meat was checked for color, fat damage, germ growth, and protective content over fifteen days of storage. Carob pulp caused only minor changes and did not extend shelf life. It slightly lowered the meat's own vitamin E content. High vitamin E in feed clearly slowed color loss and fat damage. It also held down germ growth in one diet group. The authors conclude carob can be used in feed, but vitamin E remains needed for shelf life.
Catalog record
| CREATOR | Diego Nicolas Bottegal, Javier Álvarez-Rodríguez, María Ángeles Latorre, Sandra Lobón |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |