Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.

摘要: Male Comisana lambs were individually stalled and, for 56 days, fed concentrates with 60% barley (n = 8 lambs), or in which was partially replaced by 24% 35% carob pulp 9 each group). The intramuscular fatty acids analyzed and the color stability, lipid protein oxidation measured fresh meat overwrapped polyvinyl chloride film at 0, 3 6 days of storage 4 °C dark. Carob increased concentration polyunsaturated (PUFA) muscle, including rumenic acid (P < 0.01), reduced saturated 0.01) n-6/n-3 PUFA ratio 0.01). did not undergo extensive oxidative deterioration diet affect stability parameters. Therefore, lamb could increase muscle without compromising stability.